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Homemade Ricotta Cheese

Ingredients
 

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Preparation
 
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. 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.
For a pleasant light milk dessert, sweeten ricotta slightly/ top
with a sprinkling of grated chocolate or cinnamon. 1- 2 qts regular
milk, 3 tbsp distilled white vinegar OR 1/4 cup strained fresh lemon
juice, Salt, if desired. 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). 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 1/4 to 1/2 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. Makes about 1 pound.

Recipe By :

 

 
Servings: 1

 
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