Ricotta Cheese, Homemade
Ricotta Cheese, Homemade
you will need cheesecloth and a strainer to make the cheese
Ricotta Cheese Version #1:
makes about 2 cups
from Richard Ferretti at Gourmet
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
2 tablespoons lemon juice
Line a large strainer with a layer of cheesecloth and place it over a large bowl.
Slowly bring the milk, cream and the salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into the lined strainer and let drain for 1 hour (note: I let it drain for just a few minutes, so it does not become so dry). After discarding the liquid, chill the ricotta, covered. It will keep in the fridge for 2 days.
Ricotta Cheese Version #2:
from Russ Parsons at Los Angeles Times
makes about 2 cups or 1 pound
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2-1/2 tablespoons distilled vinegar
Heat the milk and buttermilk in a heavy pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container to store in the fridge until ready to use. The ricotta is best the same day but will still be good for 2 to 3 days.
The Italian Dish
theitaliandishblog.com