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Ricotta
Recipe..
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Ricotta is made from re-cooked whey.
In fact the word "ricotta" means "re-cooked." It forms when proteins
from the whey separate, rise and coagulate. There are three distinct varieties
of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese
(cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano
cheese production). This recipe adds additional milk to raise the
yield (it is a variety of ricotta salata moliterna. Regardless, this
recipe will not yield much more then a cup of cheese.
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INGREDIENTS
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Whey from the making of a one gallon cheese recipe.
1 Quart Milk
1/3 Cup White Vinegar
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Mix the quart of milk with the whey.
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Warm the mixture to 100 F / 38 C. Keep it at this temperature for
about an hour. The milk might curdle, do not worry.
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After an hour, bring the temperature of the milk mixture to 200 F / 93.5
C. Do not allow it to boil.
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While stirring with a whisk, slowly add the white vinegar.
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Stir for an additional five minutes then remove the mixture from the heat.
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Cool the mixture in the refrigerator for at least 8-10 hours.
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Line a colander with a double layer of a very fine cheese cloth or butter
muslin.
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Pour the mixture through the colander.
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Allow the cheese drain for several hours.
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Salt the ricotta cheese to taste.
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Place the cheese into a sealable container in your refrigerator.
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Since January 01, 1999
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