Backyard Chats


Fresh Ricotta Cheese
May 24, 2010, 11:00 am
Filed under: Recipes

If you’ve ever wanted to make cheese, Ricotta or Farmer’s Cheese is a good place to start.  This recipe yields a light, fluffy cheese good for making manicotti, lasagna or cheesecake.

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

4 tablespoons fresh squeezed lemon juice

Line a colander with 2-3 layers of clean cheesecloth. Place the lined colander over a deep bowl. Set aside.

In a large, heavy pot, over medium high heat, gradually  bring the milk, cream and salt to full boil. This takes about 20 minutes, give or take. Using a wooden spoon, stir often to avoid scorching or forming a skin on top of the mixture.

To get the most juice from your lemons, place  them in the microwave and heat on high for about 10-15 seconds.

Rolling the lemons back and forth on the counter several times will help in extracting as much juice from the lemon as possible.

Juice your lemon by twisting a fork back and forth throughout the lemon. Straining the juice will catch any seeds.

When the milk, cream, salt mixture has achieved a full rolling boil, gently stir in the lemon juice.

Continue stirring constantly for at least 2 minutes or until the mixture has curdled.

Gently pour the curdled mixture into the cheesecloth lined colander.

Let the mixture sit for an hour or so, collecting the  greenish or yellowish liquid “whey” in the bowl underneath the colander.

After an hour or so, carefully lift the cheesecloth from the colander. Remove the cheesecloth and  store your cheese in a covered container in the refrigerator until ready to use. It should keep for 2-3 days.

True ricotta ( or “re-cooked”) cheese is made from the leftover whey. It would require whey left from converting five gallons of milk into cheese to make about 1.5 – 2 pounds of ricotta.

PRINTABLE RECIPE

Fresh Ricotta  Cheese

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

4 tablespoons fresh squeezed lemon juice

Line a colander with 2-3 layers of clean cheesecloth. Place the lined colander over a deep bowl. Set aside.

In a large, heavy pot, over medium high heat, gradually  bring the milk, cream and salt to full boil. This takes about 20 minutes, give or take. Using a wooden spoon, stir often to avoid scorching or forming a skin on top of the mixture.

To get the most juice from your lemons, place  them in the microwave and heat on high for about 10-15 seconds.

Rolling the lemons back and forth on the counter several times will help in extracting as much juice from the lemon as possible.

Juice your lemon by twisting a fork back and forth throughout the lemon. Straining the juice will catch any seeds.

When the milk, cream, salt mixture has achieved a full rolling boil, gently stir in the lemon juice.

Continue stirring constantly for at least 2 minutes or until the mixture has curdled.

Gently pour the curdled mixture into the cheesecloth lined colander.

Let the mixture sit for an hour or so, collecting the  greenish or yellowish liquid “whey” in the bowl underneath the colander.

After an hour or so, carefully lift the cheesecloth from the colander. Remove the cheesecloth and  store your cheese in a covered container in the refrigerator until ready to use. It should keep for 2-3 days.

True ricotta ( or “re-cooked”) cheese is made from the leftover whey. It would require whey left from converting five gallons of milk into cheese to make about 1.5 – 2 pounds of ricotta.

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