Mix this Ricotta Cheese Recipe into pastas or use it to make the perfect dip.
Whether you are just beginning or want to improve your technique, A Cheesemaker’s Journey (Hoegger Supply, Inc., 2013) will help you master cheesemaking at home. Author Mary Jane Toth provides more than 50 beautifully illustrated, easy cheese recipes with that will ensure success. In this excerpt taken from “Soft Cheese Recipes,” try this ricotta cheese recipe.
You can purchase this book from the GRIT store: A Cheesemaker’s Journey.
Ricotta is an Italian Cheese that is creamy and fresh. It can be mixed into pastas or used for Italian dishes, such as stuffed shells or lasagna. Mix in herbs, such as garlic and dill, and you have a perfect dip. This version uses only whole milk and an acid, such as lemon juice or vinegar, to form the curds. It’s very simple to make and absolutely delicious!
Cheese vat, stainless or enamel pot
Long, slotted spoon
1 gallon whole milk
1/4 cup lemon juice or apple cider vinegar
1/2 teaspoon cheese salt
Bring the whole milk to 185° F in vat or pot. Remove from heat and, while stirring with long, slotted spoon, add the lemon juice or vinegar. Tiny curds will form very quickly. Stir for a few minutes, until you see a lot of fine, small curds.
Line a colander with cheesecloth, and pour into the cloth. Let drain for 30 minutes.
Once drained, place into a bowl, and stir in salt to taste. I use 1/2 teaspoon for each 2 cups of cheese.
Ricotta keeps for about 1 week in the refrigerator, and it freezes successfully for longer storage.
Reprinted with permission from A Cheesemaker’s Journey by Mary Jane Toth and published by Hoegger Supply, Inc., 2012. Buy this book from our store: A Cheesemaker’s Journey.
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