Author Topic: Steve Shapsons Ricotta Recipe - http://www.thecheesemaker.com  (Read 1031 times)

Offline CdnMorganGal

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Steve Shapsons Ricotta Recipe - http://www.thecheesemaker.com
« on: December 25, 2010, 08:43:20 PM »
This is the recipe I used - and it turned out great.  I then mixed it with dried oregano and a bit of garlic - made a wonderful cream cheese style spread that I used on crackers and french style bread.

For example, one gallon of whey will produce about 1/4 pound of fresh Ricotta. 

1. Heat the whey up to 200 degrees F. (93.3 c.) or very close to that temperature stirring so you don't scorch the whey or milk.

2. After reaching the target temperature add 1/4 cup(59ml) of white vinegar for every two gallons (7.5 liters) of whey. Stir in the vinegar. You can substitute 1/2 tsp.(3g) of citric acid powder for each gallon(3.75l) of whey.

3. Let the hot liquid cool down for a few hours. If you live in a cold climate, you can put the heated whey outside, covered. It will cool down much quicker. Or just let it cool down a bit inside. Soon you will notice a white mass forming, usually floating near the top of the liquid. This is the ricotta.

4. After it has cooled somewhat, spread a large piece of cheesecloth or nylon material with a fine mesh across a large pot or something to hold the ricotta while it drains. I use a nylon bag from my shop that is also used for homebrewing or winemaking. These fine mesh nylon bags come in two sizes available on my site under SUPPLIES. 

5. Very gently pour the slightly cooled whey into the bag. Do this slowly so that you do not force the white milk solids through the bag. The milk solids will usually be on the bottom of the pot, especially if the whey has cooled significantly.

6. Let it drain overnight at room temperature or until it stops dripping whey. 

7. In 8-10 hour or the next morning you'll find a white creamy ricotta in the bag. 

8. Add salt and any herbs to it, like dill or minced basil, whatever you want. It needs salt to bring out the flavor, since it is usually very bland to begin with. Mix in some orange peel zest and add a little honey and a teeny tiny bit of vanilla. This works well on shortbread or non salted crackers.

9. Eat and enjoy.


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Offline Susan

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Re: Steve Shapsons Ricotta Recipe - http://www.thecheesemaker.com
« Reply #1 on: December 26, 2010, 08:45:41 AM »
I've made quite a bit of ricotta from whey leftover from other cheeses.  I heat to just over 200F.  But I never have to add any additional acid (vinegar/citric acid).  The ricotta generally floats to the top, with a little stuck on the bottom.  How does one know when it is necessary to add additional acid?  Or maybe I already know the answer to that....  and it involves a pH meter!  Yes.  I'm going to get me one of those.
Susan