Post by wilderness on Sept 13, 2020 8:38:32 GMT -5
Homemade Ricotta Cheese*-annrms
Whole Milk Measure Buttermilk** Amt. Ricotta
1 gallon 16 cups 1 quart (4 cups) 4 cups
¾ gallon 12 cups 3 cups 3 cups
½ gallon 8 cups 2 cups 2 cups
1 quart 4 cups 1 cup 1 cup
Additional finishing ingredient: white vinegar
Equipment needed: Heavy bottomed non-stick pot***, heat resistant spatula, fine mesh strainer that fits into a bowl, cheesecloth, skimmer, kitchen twine & instant read or candy thermometer
*This recipe does not have any salt, but you may add salt to taste to the finished product.
**You can use powdered buttermilk prepared according to directions on the container. [Find in bakery aisle.]
*** If you don't have a heavy bottomed pot, you can use a heat diffuser underneath the pot.
Cost: ± $5 for 32 ounces homemade drained ricotta; $5 for 15 ounces store-bought, undrained ricotta
1. Line the fine mesh strainer with a large piece of triple folded cheesecloth. Place the strainer in a bowl. Cut a piece of kitchen twine long enough to tie the ends of the cheesecloth with enough string remaining to hang from a cabinet door knob.
2. Combine both milks into the pot over medium high heat. Clip the candy thermometer to the side of the pot or occasionally use the instant read thermometer. You will need to stir occasionally with the spatula, scraping the bottom of the pan, to avoid scorching. Once the milk starts to steam, you will notice the mixture thickening on top. When the mixture reaches about 175°, the curds and whey will begin to separate, and the curds will begin to rise to the top. Add a small splash or two of vinegar to the mixture, stir making sure to scrape the bottom of the pan to release stuck curds, and shut off the heat. Allow the mixture to rest and cool on the stove for about 20 minutes. The curds will form a raft with more curds underneath.
3. Remove from the stove, and gently begin to spoon curds into the prepared strainer using the skimmer. Pour the whey into a larger bowl if you want to save it (see note below) or throw it down the sink. Pull up on the sides of the cheesecloth, tie it and hang it to drain off the extra whey, but resist pressing on the curds. Drain it for 15-20 minutes. Move to an airtight container and refrigerate if you aren't going to use immediately. Use it in a recipe or eat it within a week.
4. Note: You can use the whey instead of milk and water for boxed mac & cheese, canned, condensed soup, boxed scalloped or au gratin potatoes. You can also use it when making bread or homemade soup. The whey has a good amount of protein.
5. Homemade ricotta will loosen up for spreading in lasagna layers by mixing in 2 beaten eggs. It is also tasty to add some Parmesan or Romano cheese to the ricotta before spreading on the noodles.
Whole Milk Measure Buttermilk** Amt. Ricotta
1 gallon 16 cups 1 quart (4 cups) 4 cups
¾ gallon 12 cups 3 cups 3 cups
½ gallon 8 cups 2 cups 2 cups
1 quart 4 cups 1 cup 1 cup
Additional finishing ingredient: white vinegar
Equipment needed: Heavy bottomed non-stick pot***, heat resistant spatula, fine mesh strainer that fits into a bowl, cheesecloth, skimmer, kitchen twine & instant read or candy thermometer
*This recipe does not have any salt, but you may add salt to taste to the finished product.
**You can use powdered buttermilk prepared according to directions on the container. [Find in bakery aisle.]
*** If you don't have a heavy bottomed pot, you can use a heat diffuser underneath the pot.
Cost: ± $5 for 32 ounces homemade drained ricotta; $5 for 15 ounces store-bought, undrained ricotta
1. Line the fine mesh strainer with a large piece of triple folded cheesecloth. Place the strainer in a bowl. Cut a piece of kitchen twine long enough to tie the ends of the cheesecloth with enough string remaining to hang from a cabinet door knob.
2. Combine both milks into the pot over medium high heat. Clip the candy thermometer to the side of the pot or occasionally use the instant read thermometer. You will need to stir occasionally with the spatula, scraping the bottom of the pan, to avoid scorching. Once the milk starts to steam, you will notice the mixture thickening on top. When the mixture reaches about 175°, the curds and whey will begin to separate, and the curds will begin to rise to the top. Add a small splash or two of vinegar to the mixture, stir making sure to scrape the bottom of the pan to release stuck curds, and shut off the heat. Allow the mixture to rest and cool on the stove for about 20 minutes. The curds will form a raft with more curds underneath.
3. Remove from the stove, and gently begin to spoon curds into the prepared strainer using the skimmer. Pour the whey into a larger bowl if you want to save it (see note below) or throw it down the sink. Pull up on the sides of the cheesecloth, tie it and hang it to drain off the extra whey, but resist pressing on the curds. Drain it for 15-20 minutes. Move to an airtight container and refrigerate if you aren't going to use immediately. Use it in a recipe or eat it within a week.
4. Note: You can use the whey instead of milk and water for boxed mac & cheese, canned, condensed soup, boxed scalloped or au gratin potatoes. You can also use it when making bread or homemade soup. The whey has a good amount of protein.
5. Homemade ricotta will loosen up for spreading in lasagna layers by mixing in 2 beaten eggs. It is also tasty to add some Parmesan or Romano cheese to the ricotta before spreading on the noodles.
