Author Topic: Ricotta Cheese Making Recipe #2  (Read 1975 times)

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Doha, Qatar
  • Posts: 4,070
  • Cheeses: 61
Ricotta Cheese Making Recipe #2
« on: May 03, 2008, 09:28:26 AM »
Ricotta cheese is made using the whey that is discarded from making other cheeses, thus this recipe is useful to avoid wasting good food!

  • Whey discarded from making other cheeses.
  • Pinch Salt.

  • Restrain the fresh whey through cheese cloth to remove any curds, otherwise they will small tough bumps in the ricotta.
  • Store the whey overnight to one day to develop some acidity.

  • Heat the whey slowly to 95 F / 35 C, stir to avoid burning, normally you get a little foam forming on top.
  • Remove from heat and allow it to sit while secondary curds fully form when they will look like clouds floating in a sea of yellowish or greenish liquid. Do not stir the whey at this point as that will mix the curds back in with the whey.
  • Prepare small strainer-colander with cheese cloth and whey collection dish.
  • Gently remove any curds with a small fine strainer and put them onto cheesecloth strainer.
  • Repeat as necessary until no more curds appear.
  • Stir in pinch of salt to taste.
  • Place curds-seive-catcher bowl in fridge overnight to fully drain.

  • Ricotta is ready to eat.
  • Place in container for storage, use within 1-2 weeks or freeze for up to several months.
« Last Edit: June 09, 2008, 03:40:38 AM by Cheese Head »