Ricotta with Oregano and White Pepper

Tiffany Bannworth

By
@MissAnubis

There are so many simple cheeses like this. I do not like to use rennet, so this is a simple version.

You may also make paneer this way, but you would form into a rectangular shape, cut into cubes, and fry it. Add to your favorite curry and cook like tofu.


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Comments:

Serves:

1 cup or so

Prep:

2 Hr

Cook:

10 Min

Ingredients

1 qt
whole milk
1/2 c
lemon juice or vinegar (apple cider or white)
1 pinch
salt
white pepper to taste
ground oregano to taste
heavy cream, warm (optional)

Directions Step-By-Step

1
Heat milk until almost at a boil, then add lemon juice or vinegar.
2
The curds should start to pull away from the whey. Add the pinch of salt.
3
Boil and stir for 30 seconds. Turn off heat and cover with a towel. Let sit for 2 hours.
4
Then pour through a cheesecloth catching the curd in the cloth and catching the whey in a bowl.
5
Save your whey. You can use it for hundreds of things. I am currently using it for bread baking and mysost (Norwegian cheese made from caramelized cow's milk whey).
6
I like to rinse my curds to get rid of the lemon or vinegar taste, but it isn't necessary.
7
In a bowl, spread your curds out with a fork, add in the spices, tasting until it is the desired flavor.
8
Now you can make you decision if you want pressed ricotta or the loose kind you are used to at the grocers.
9
For the pressed, dip a cheesecloth in whey, wrap your curds into the desired shape, really condensed; press hard. You can make a circular form in a bowl or a rectangular in a bread pan. Add a weight and let sit overnight. (a heavy pot or bowl for circular or a brick for rectangular)
10
For loose set, I add a little heated cream (few tablespoons) and mix. Then I place in a cheese crock and set on the counter overnight. Then place in fridge.

About this Recipe

Other Tags: For Kids, Healthy