Making Homemade Ricotta Cheese #1
P.S. THESE ARE NOT MY PHOTO'S
I DO NOT HAVE PIX OF MAKING IT, SO THESE ARE FROM WIKI.
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- 9 c
- whole milk
- 1 c
- 1 tsp
- 2 1/2 Tbsp
- distilled vinegar
- requires the use of a thermometer
1In a heavy-bottomed pot, heat the milk and buttermilk, over medium heat, until its temperature reaches about 185 degrees F.
Now stir in the salt and vinegar and remove pan from heat. Allow mixture to
stand until curds form, about 5 to 10 minutes.
Using a perforated skimmer, pull curds gently to the side of pan.
2Line a strainer with cheesecloth and place over a bowl. Carefully lift the curds out of the pot with the perforated skimmer.
Place curds in cheesecloth lined strainer. Continue until all curds have been transferred from the pan to the cheesecloth.
Dicard remaining whey in pot.
3Allow curds to drain for 5 minutes. Place drained curds in covered container and place in the refrigerator.
4Best if you use the ricotta the same day it's made. BUT..It will be good in the fridge for 2 to 3 days.
Makes 2 cups or about 1 pound of ricotta
6Source: Los Angeles Times newspaper, September 30, 2010.
P.S it can be made with buttermilk, heavy cream, vinegar or lemon juice - there
are many recipes and they are all good - just make sure to use whole milk - that makes it the best.