Can I make Ricotta from whole milk? Without leftover whey?
Brian
yes you can the yield is higher with whole milk.
Ricotta Cheese From whole milk
1 gallon whole milk
1/4 cup white vinegar or fresh lemon juice
Salt
Line a large colander with fine cheesecloth.
Heat milk slowly to 200°F, stirring constantly.
Add vinegar or lemon juice mix well. Turn off the heat stir occasionally.
Line your colander with fine cheese cloth and drain slowly.
Allow the ricotta to drain and cool to the touch.
Tie the cheese cloth into to bag and let it drain for about an hour.
Add salt to taste and freeze or frigate.
Thanks y'all!
Brian
The flavor is even better if you culture (mesophilic) the milk for an hour or two before heating and precipitating the curd.
If I wanted to make ricotta (or other quicker cheeses like this) with raw cow's milk, I assume I should pasteurize it first... is that true? Any tips on whether I can pasteurize and then right away go into the cheese making - or must it fully cool in between?
Jill
You heat the milk to above pastuerization temps in these type of cheeses, so no need to pre -pastuerize at all.
Excellent! Thanks HAM. I think it will be a ricotta weekend! :)
Do you have your own goat or cow? If so, and you know that she is healthy, have had milk stay fresh and good tasting for a week in the fridge, you probably don't need to pasteurize your milk for any of the cheeses that you make.
If you are buying it from someone else and can't be sure of their cleanliness in producing/processing the milk, then I would pastuerize it, except for cheeses that are heated above 150-160 degrees.