UTENSILS:
a. One 8qt. stainless-steel or enameled pot such as Le Creuset
b. Food thermometer
c. Stainless-steel strainer
d. Cheese cloth (craft stores, Target, supermarkets. Ask for it at customer service desk)
e. Pasta strainer & another large pot that it fits over securely.
INGREDIENTS:
1 Gallon pasteurized whole milk (I was told not to use organic milk because the pasteurization process is different)
1/4 cup White distilled vinegar
1 Teaspoon kosher salt
First cut 2 pieces of cheesecloth 26" long and, drape over the pasta strainer. I double the pieces so not to miss the small curds.
Pour one gallon of milk into 8qt. stainless-steel pot, add salt. Over medium heat bring milk up to 175 degrees...do not boil milk, it should be small bubbles on the edge of pot. Add the distilled vinegar now, milk will immediately separate into curds and, whey.
Shut off heat. Let stand for 1 minute. Remove curds to cheesecloth lined strainer. Let stay at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you allow the cheese drain the thicker and, dryer the ricotta. .At this point you can add herbs, artisan salts, etc.. Wrap the cheese cloth and, tighten with rubberband. Check often and, remove when you achieve the consistency you desire.
There are so many ways to use this cheese.
I add a touch of sour cream, cream cheese and, orange marmalade after it has been strained. Then spread it's deliciousness on crackers.
Use it plain for lasagna, casseroles, stuffed manicotti, etc..
For a savory spread blend in roasted garlic and, dried basil, add some sour cream to achieve the perfect consistency.
It is very important to only use stainless-steel utensils.
Bringing the milk to 175 degrees is good for a softer ricotta. Bringing the milk up to a higher temperature makes a dryer ricotta.
a. One 8qt. stainless-steel or enameled pot such as Le Creuset
b. Food thermometer
c. Stainless-steel strainer
d. Cheese cloth (craft stores, Target, supermarkets. Ask for it at customer service desk)
e. Pasta strainer & another large pot that it fits over securely.
INGREDIENTS:
1 Gallon pasteurized whole milk (I was told not to use organic milk because the pasteurization process is different)
1/4 cup White distilled vinegar
1 Teaspoon kosher salt
First cut 2 pieces of cheesecloth 26" long and, drape over the pasta strainer. I double the pieces so not to miss the small curds.
Shut off heat. Let stand for 1 minute. Remove curds to cheesecloth lined strainer. Let stay at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you allow the cheese drain the thicker and, dryer the ricotta. .At this point you can add herbs, artisan salts, etc.. Wrap the cheese cloth and, tighten with rubberband. Check often and, remove when you achieve the consistency you desire.
There are so many ways to use this cheese.
I add a touch of sour cream, cream cheese and, orange marmalade after it has been strained. Then spread it's deliciousness on crackers.
Use it plain for lasagna, casseroles, stuffed manicotti, etc..
For a savory spread blend in roasted garlic and, dried basil, add some sour cream to achieve the perfect consistency.It is very important to only use stainless-steel utensils.
Bringing the milk to 175 degrees is good for a softer ricotta. Bringing the milk up to a higher temperature makes a dryer ricotta.
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