Ricotta cheese is quick and easy to make at home, and if you use local, organic milk, you'll ensure you've got the freshest cheese. Ricotta, typically made from whey left over from the cheese-making process (but we're using whole milk) is made by acidification. Acid separates the curd, rather than rennet. This technique can also be used with goat's milk to make homemade goat cheese. Why make rather than buy? You can control every aspect of the cheese -- where the milk comes from, how much salt, how much acidity, all without preservatives and additives (check your labels, there is often guar gum in store-bought ricotta). —dawnviola
Make the ricotta:
In a medium saucepan heat milk over medium heat until it reaches 180 degrees Fahrenheit. Remove pan from heat; add lemon juice and vinegar, stirring until curds form and separate from the liquid (whey).
Line a fine mesh strainer with a layer of cheese cloth. Place strainer over a large bowl. Pour curds and whey into the strainer; set aside 30 minutes to drain. Transfer cheese to a medium bowl; stir in salt and zest. Form into patties; set aside.
Set up the breading station:
In a shallow dish stir together eggs and milk. In another shallow dish, stir together quinoa, rice, and salt.
Make the sauce:
In a food processor combine tomatoes, garlic, salt and pepper, pulse until smooth; season with salt and pepper to taste, set aside.
Make the fried ricotta:
In a large skillet heat oil over medium-high heat until shimmering. Dip cheese patties into egg mixture and then into breading mixture to coat. Place breaded cheese patties into hot oil and cook until golden brown, about 2 minutes each side. Remove from oil and sprinkle with salt to taste. Serve warm with tomato cruda and fresh parsley.