Food & Grocery Best Posts in Thread: Ricotta Cheese

I made it all the time when I was there....it is pretty easy. I would get about 1/2 gallon of full cream milk, (sometimes I would add heavy cream, too) bring to a boil (don't let it burn), turn off the heat and add about 2-3 Tbs. of white vinegar and let set for at least 30min-1 hour while the milk curdles. You then use a slotted spoon and skim the curds off the top and put into cheesecloth or some other similar (I used a thin dishtowel) and close it up very tight in the cloth. Let drain (I placed it in a colander in the sink) until no longer dripping. You can use it right away or place in a container in the fridge. I would add basil, salt, etc...to my milk so that I could have flavored ricotta, too. They say that the whey that is leftover is great for many things, too!

 

You have to make it. Proper way is with animal rennet. There is also a vegetable rennet and it works just as well but I prefer the animal. I've never found either here but I happen to have some and will give you enough for one batch if you really want to try to make it. You might want to try Naturally Negros too and see if he has some rennet. His website is Naturally Negros He makes some cheese, or did. You can use vinegar instead of rennet and most people can't tell the difference. You can use lemon juice instead of vinegar but it does give it a very slightly different flavor. You can also substitute cottage cheese for ricotta, which is what I prefer. You have to make the cottage cheese too and it is a similar process. Both cottage and ricotta are easy. About like mozzarella. If you have a candy thermometer to get the temperature right you just cook milk and cream and turn it into curds and whey. Then separate them and the curds left are your ricotta. By the way, Brian, I am thinking about selling my lasagna. I gave some to N**m the other day and he thought it was quite good. I've only been making it for 35 years though, so it is still in development. I'll bring you a pan soon. (as a gift)