Homemade Ricotta from 101 Cookbooks

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Oooohh I'm going to try this today!! Amy

 

 

 

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This is a fantastic ricotta recipe similar to the one I used to make in my old

apartment. Ricotta is traditionally made from the whey left over from

cheesemaking - from the whey of buffalo mozzarella, sheep's milk pecorino, etc.

For those of us without access to cheesemaking byproducts, delicious fresh

ricotta can also be made by using readily available cow's milk - or a blend of

cow and goat milk. Start by trying this Michael Chiarello recipe. In twenty

minutes you will end up with a big batch of fresh ricotta that will put the

rubbery mass you find at the supermarket to shame. This ricotta tastes and

smells like the milk it is made from, so use the best and freshest dairy you can

find. You can control the consistency of your cheese by the length of time you

drain it - for a drier ricotta drain for 15 minutes +......for a ricotta that is

a bit creamier, drain for less. You can use it for a many things - last night I

used it in a favorite thousand-layer lasagne I made (by

rolling out fresh pasta into extra thin sheets). I usually salt it if I am

going to use it for savory applications - spreads, pasta stuffings, casseroles,

etc. For sweet applications I might salt just a touch, and then taste as I go -

you can drizzle it with honey and pair with berries - and it works wonderfully

as a base for all kinds of desserts and baked goods.

 

Homemade Ricotta 1 gallon whole milk

1 quart buttermilk

Select a sieve or colander with a wide surface area so the curds will cool

quickly. Rinse a large piece of cheesecloth or muslin with cold water, then fold

it so that it is 6 or more layers, and arrange it in the sieve, or colander

placed in the sink.

Pour the milk and buttermilk into a large nonreactive saucepan. Place over

high heat and heat, stirring the mixture frequently with a rubber spatula and

making sure to scrape the whole pan bottom to prevent scorching. Once the

mixture is warm, stop stirring, As the milk heats, curds wili begin to rise and

clump on the surface. As the curds begin to form, gently scrape the bottom of

the pan with the spatula to release any stuck curds.

When the mixture reaches 175 to 180F, the curds and whey wili separate. The

whey looks like cloudy water underneath a mass of thick white curds on the

surface. Immediately remove the pan from the heat. Working from the side of the

pan, gently ladle the whey into the prepared sieve. Go slowly so as not to break

up the curds. Finally, ladle the curds into the sieve. Lift the sides of the

cloth to help the liquid drain. Don't press on the curds. When the draining

slows, gather the edges of the cloth, tie into a bag, and hang from the faucet.

Drain until the dripping stops, about 15 minutes. Untie the bag and pack the

ricotta into airtight containers. Refrigerate and use within 1 week. Makes about

4 cups.

 

 

 

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