Ricotta

Traditionally, ricotta is made by re-boiling the whey from making mozzarella (ricotta means recooked in Italian, just like biscotti means twice cooked – I love a sensible language!) but for a far simpler version, you can make one which is a lot like a paneer. This is one from the Daring Cooks challenge recipes. The only change (?) I made was in the choice of vinegar to curdle the milk – the original says “white distilled vinegar” but I used a lovely Italian white wine vinegar. And O.M.G. it was good! The texture was like cheesy clouds, the taste so creamy and sweet! Food bliss! It’s a lot of milk for a pretty low yield, but well worth it – I promise, you will not want to go back to store-bought. Mine went on to star in a lasagna with spinach, tomato and garlic. *happy sigh*

 photo ricotta_zps6dfe37bf.jpg

Makes about 500g

Ingredients

2 litres whole milk
500ml whole cream
1 1/2 tsp salt
5 tbsp white wine vinegar

Directions

Combine milk, cream, and salt in a large, heavy-based stainless steel pot and stir over medium-low heat as you gently bring the temperature up to 85°C.

Add the vinegar all at once and stir for 15 seconds; heat for two more minutes before removing from heat.

Allow to rest undisturbed for 30 minutes.

Using a small sieve or slotted spoon, remove the floating curds and place them in a cheesecloth-lined colander to drain for at least about 2 hours or overnight. Mine stopped dripping after about 2 hours, so I just let it sit until I was ready to use it (about 4 hours), but the longer you allow it to drain, the firmer the cheese.

Use straight away or refrigerate for up to two weeks. Believe me, though – you won’t be able to hold out for that long!

This entry was posted in cheese, daring cooks, italian. Bookmark the permalink.

4 Responses to Ricotta

  1. ihtreuer says:

    I am not a huge fan of ricotta, but I like to use lemon juice to make mine. I have made it the traditional way, with the left over whey, but again not really a fan. Well done it looks great.

    • pizzarossa says:

      Thanks Ian. 🙂 I find store-bought ricotta to be pretty bland, so I was quite overwhelmed by how tasty this was. I’ve made paneer with lemon juice, but never ricotta. I’ll try the traditional version when I work my way up to mozzarella, but in the meantime this is a good cheese for cooking with, if nothing else. 🙂

  2. Yes, this is how I make ricotta as well! Isn’t it just the best? I just made a batch yesterday and will be using it to stuff some peppers tonight (as long as I don’t keep going to the fridge and eating straight spoonfuls of it every half hour!)

    • pizzarossa says:

      Oooh, ricotta stuffed peppers sound great! I love the taste and texture of this stuff and will only ever used store-bought in emergencies now. 🙂

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