I've only ever made this with UHT milk but I would guess it would work just fine with normal, store-bought cow milk too.
3 liters whole milk
1 liter cream (whipping cream)
Salt to taste - about 1 tsp.
1/3 c. apple cider vinegar
1/2 tsp. citric acid (OR 1 Tbsp. lemon juice)
Mix vinegar and citric acid together. (I use a glass measuring cup.) Set aside for later use.
In a stainless steel pan, bring milk and cream to just shy of a boil (around 190 degrees Fahrenheit), stirring constantly. (This prevents the milk from scalding and helps it all heat to the same temperature.) The milk and cream should just start to foam around the edges.
Turn off heat and add vinegar mixture, stirring slightly. Let rest until cooled. The milk proteins and the whey will start to separate.
Once cooled, put a colander over a bowl (or pan). (You will want the colander to sit high enough over the bowl to give the whey enough room to run off.) Inside the bowl, place a butter muslim cloth. (I use a flour sack towel which works but requires more time to drain.) Pour ricotta mixture through the cloth-covered colander and allow the mixture to drain.
Once it has drained to your desired texture (about an hour for me), place in an airtight container. At this point, stir in the salt to taste. Mix well and then store in the refrigerator.
Reserve whey for making bread. It is also useful in "feeding" plants.
Super yummy and great on toast, as a spread for sandwiches, in lasagna, and so many other yummy places!
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Wednesday, September 2, 2015
Monday, July 23, 2012
Ricotta
1 gallon whole milk
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream
Combine the milk, citric acid solution, and salt in a large pot. Mix thoroughly.
Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!). Stir often to prevent scorching.
As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat. Allow to set, undisturbed, for 10 minutes.
Line a colander with butter muslin. Carefully ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.
For a creamier consistency, add the cream and mix thoroughly.
Store in a covered container in the fridge for 1-2 weeks.
Yields 1.5 - 2 pounds
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream
Combine the milk, citric acid solution, and salt in a large pot. Mix thoroughly.
Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!). Stir often to prevent scorching.
As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat. Allow to set, undisturbed, for 10 minutes.
Line a colander with butter muslin. Carefully ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.
For a creamier consistency, add the cream and mix thoroughly.
Store in a covered container in the fridge for 1-2 weeks.
Yields 1.5 - 2 pounds
Mozzarella
1 gallon of milk (non-ultra pasteurized)
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)
Put in pot on stove and bring to 55 degrees Fahrenheit. Mix citric acid into water in a separate bowl. Add renit tablet and water mixture to milk once up to temperature and stir. Heat the milk to 88 degrees Fahrenheit over medium-low heat. (The milk will start to curdle.) Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit. Turn off heat. The curds will be pulling away from the sides of the pot and are ready to scoop out. Wait a few more minutes. Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. Microwave the curds on high for 1 minute. Put on a pair of rubber gloves and drain off all excess whey. Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. Microwave 2 times for 35 seconds each. After each heating, knead again and drain excess whey. Add the salt to taste (if you want) after second microwave.
Knead quickly, until smooth. When the cheese becomes elastic, start to pull and stretch it (as you would taffy). If it breaks, the curds need to be reheated. When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm. Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture. If you must wait, cover it and store it in the refrigerator.
Makes about 3/4 - 1 pound.
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)
Put in pot on stove and bring to 55 degrees Fahrenheit. Mix citric acid into water in a separate bowl. Add renit tablet and water mixture to milk once up to temperature and stir. Heat the milk to 88 degrees Fahrenheit over medium-low heat. (The milk will start to curdle.) Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit. Turn off heat. The curds will be pulling away from the sides of the pot and are ready to scoop out. Wait a few more minutes. Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. Microwave the curds on high for 1 minute. Put on a pair of rubber gloves and drain off all excess whey. Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. Microwave 2 times for 35 seconds each. After each heating, knead again and drain excess whey. Add the salt to taste (if you want) after second microwave.
Knead quickly, until smooth. When the cheese becomes elastic, start to pull and stretch it (as you would taffy). If it breaks, the curds need to be reheated. When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm. Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture. If you must wait, cover it and store it in the refrigerator.
Makes about 3/4 - 1 pound.
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