b'NoteArtisanal Feta & Ricotta Cheeses Its important to use fresh-squeezedin advance. Keep refrigerated.lemon juice here; it adds a brightness Freezes well; make a double batch.Say cheese but mean something different. A staple of our vegan kitchen, both cheeses use theof flavor that you just cant get from You can freeze the baked rounds same ingredients. The uncooked mixture is our house ricotta; the baked mixture is our feta, whichbottled lemon juice. or the uncooked mixture; but do not makes a stunning appetizer. Either version can be added to other dishes for a satisfyingly cheesy Cheese can be made up to two daysbake after freezing.texture and flavor. Because these can be frozen (see notes), we usually make a double batch.Makes one 6-inch roundPrepare in advance Method for ricotta 1 cup whole almonds, soaked in cold1.Place the almonds in a bowl and add enough water for 24 hours cold water to cover. Let soak for 24 hours. Drain the soaking liquid, rinse the almonds under cold Ingredients running water, and drain again.1 cup whole almonds 2.Remove the almond skins by squeezing eachcup fresh-squeezed lemon juicealmond through your fingertips.3 tablespoons pluscup olive oil 3.Put peeled almonds in a food processor along 2 cloves garlic, peeled with the lemon juice, 3 tablespoons oil, garlic, salt, and cold water. Pure for 10 to 12 minutes, or until 1 teaspoons salt very smooth and creamy. The ricotta is ready tocup cold water use, freeze, or bake to make feta; recipe follows.leaves of 2 sprigs fresh thyme Method for feta leaves of 2 sprigs fresh rosemary 1.Follow the three steps for preparing ricotta.2.Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Dampen your hands with cold water, then flatten cheese to form a 6-inch round about -inch thick. Drizzlecup oil on top, and sprinkle with thyme and rosemary leaves.3.Bake for 40 minutes or until the top is slightly firm.4.Let cool, then wrap and chill in the refrigerator.18 For Goodness Sake'