Ricotta Cheese
So simple and delicious there really is no reason to buy ricotta again.
Prep Time: 10-‐15 minutes
Ingredients:
Equipment: Large pot
Slotted spoon
1 gallon milk
Butter muslin
1/3 cup white vinegar or lemon juice
Colander
fine salt
Steps: 1. In large pot, heat milk to simmering while stirring (about 180 F). If using a double boiler, heat on high and don’t worry about stirring. If using a pot directly on the stovetop, use medium to medium high heat and stir frequently to avoid scorching. 2. After simmering (about 180 F), add lemon juice or vinegar and stir for 1 minute. 3. Keep heating and stirring until whey is nearly clear with just a hint of yellow. If this does not happen after a couple of minutes, add a few drops of acid at a time until it does. 4. After coagulation is finished, slowly and gently pour curds and remaining whey into a colander lined with dampened butter muslin. 5. Allow to drain for 5-‐10 minutes until desired texture. Remember that the curds will thicken when cooled. 6. Your real ricotta may be enjoyed plain or you may add salt and herbs and spices or even sugar. 7. For creamy ricotta, puree while hot with immersion blender. If you ricotta is too thick or too dry, add some milk or cream. 8. Will keep in airtight container in refrigerator for about a week without salt and up to 2 weeks with salt. Can also be frozen.
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(402) 999-1075 •
[email protected] • www.curecooking.com 3661 Davenport St. Omaha, NE 68131
