RICOTTA

 RICOTTA FOR CIABATTA

 

 RICOTTA

This is the first time I’ve ever made Ricotta. This was an experiment. I’m just taking you along for the ride

 

THIS IS ME RAMBLING FOR A BIT WHILE I TRY TO FIGURE OUT WHAT I’M DOING

 

TO MAKE THE CHEESE YOU WILL NEED

A pot, a strainer or colander, cheese cloth, a bowl or bucket, a slotted spoon, a rubber spatula, a thermometer, a whisk

INGREDIENTS

One gallon of whole milk, 1/2 cup heavy cream, 1/4 lemon juice, 2 teaspoons salt.

 

PROCESS:

  1. whisk together the milk, cream, lemon juice and 1 teaspoon salt in the pot. Put on the stove over medium low heat. Slowly heat the milk to 185-195 degrees F, stirring occasionally with rubber spatula so as not to scald the bottom.

  2. Put a strainer over a bowl. Dampen cheesecloth and drape over strainer.

  3. Once it reaches desired temperature[the milk will start to separate and make curds. Stop stirring at this point. Let milk simmer lightly at this temp until the whey starts to become more transparent and not as milky and it starts to look yellow or green.

    SIDE NOTE: MY WHEY DID NOT TURN COLOR BUT IT DID BECOME MORE TRANSLUCENT. I KEPT COOKING IT THINKING THE COLOR NEEDED TO CHANGE AND IT IS POSSIBLE THAT I OVER COOKED THE CHEESE AND MAYBE IT CAME OUT TOO RUBBERY. I’M REALLY NOT SURE!

  4. Remove from heat and put lid on pot for ten minutes.

  5. Use a slotted spoon to collect curds and place them in the strainer with the damp cheese cloth.

  6. gently mix the other 1 teaspoon of salt into the curds

  7. Tie the cheese cloth opposite corner to opposite corner. Hang from sink faucet over sink or with a dowel over a bucket for 20 minutes. This will strain the whey from the curds to desired moisture.

  8. Place ricotta in a jar for keeping in the refrigerator. It will keep up to one week.

  9. Done

THIS IS MY VERY SHORT EXPERIMENTAL CHEESE DOCUMENTARY WHERE THINGS WENT OKAY BUT MAYBE NOT PERFECT