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Homemade ricotta cheese
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Cheese, Cheese & Eggs |
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Ingredients:
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Procedures:
| 1 | Unlike most other fresh cheeses - cottage and cream cheese, for example - the curd of this bland, light cheese is formed by the direct addition of acid to the milk, not by fermentation; the time required to make it is generally short. | | 2 | If you haven"t used this italian favorite before, try it in place of cottage cheese, as well as in italian recipes for such dishes as lasagne and manicotti. | | 3 | For a pleasant light milk dessert, sweeten ricotta slightly/ top with a sprinkling of grated chocolate or cinnamon. | | 4 | 1- 2 qts regular milk, 3 tbsp distilled white vinegar or ?cup strained fresh lemon juice, salt, if desired. | | 5 | Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the vinegar or lemon juice; set the pot over very low heat and bring the milk very slowly to a simmer ( 200f on a thermometer). | | 6 | There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temperature will remain fairly uniform; between 80 and 100 degrees; (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temperature of the environment and the characteristics of the milk; line a fine sieve with doubled dampened cheesecloth (or better, two layers of very fine-meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike; if you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further; (in warm weather, the draining might be completed in the refrigerator; when the texture of the cheese is to your liking, add a little salt (from ?to ?teaspoon) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hours, and it will keep well for 4 or 5 days. | | 7 | Makes about 1 pound |
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