I never made Ricotta, so this is my first try, many recipes available, this one uses cow's milk, vinegar, and salt.
Any advice appreciated . . .
MAKING
- Aug 9, 2009:
- 7:15AM: Poured 1 US gallon/3.8 litres of fresh store bought pasteurized homogenized whole cow's milk into stockpot on gas burner ring on stove. Started warming slowly, stirring occasionally to reduce hot spot on bottom.
- 7:50AM: Milk warmed to 65C/150F, decided to add 1 teaspoon/6 gram non-iodized salt, tricked crystals in while stirring to dissolve & disperse.
- 8:15AM: Milk warmed to 85C/185F to re-pasteurize, turned off heat, trickled in 4 ounces/60 ml fresh (from store) 5% acidity white vinegar while stirring for 1 minute, then rest to allow curds to form.
- 8:20AM: Started flocculating the curds to middle of stock pot by slowly moving curds from sides with a slotted ladle, whey still very milky, stirred in another 2 ounces/30 ml white vinegar to get better yield, got much better albeit slightly murky normal green whey.
- 8:25AM: With slotted ladle, ladled curds into large 6"/152 mm diameter Ricotta draining mold on draining board. When most out of stockpot, drained off whey through strainer down sink drain to catch small curds. Smoothed top of curds in hoop.
- 10:00AM: Although most mold draining Ricotta recipes don't turn, I did to better drain top of cheese, looks poor, probably shouldn't have.
- 11:30AM: Removed from mold, weighed, 0.75 kg/1.65 pounds, placed on mat on plate and put in fridge uncovered to set.
AGING
- Aug 9, 2009: Surface starting to dry in fridge, turned and placed bowl over cheese to increase humidity.
- Aug 10, 2009: Took last photo and ate piece off of side, light milky scent, nice soft slightly crumbly texture, nice milky taste, will soon be made into Lasagna!
- Aug 13, 2009: My wife made all this Ricotta into a large batch of Ricotta stuffed Cannoli, said was nice slightly crumbly texture, light taste as usual for Ricotta. Dish tasted great!
NOTES
- Needed extra vinegar than recipes, maybe as using whole milk vs 2%, skim etc.
- Next time do not flip as makes it less optically appealing, and instead of one large, use two medium Ricotta baskets.
Pictures #1 . . .
Pictures #2 . . .
Looks good John.
I have to admit I have never made a batch of just riccotta. I guess I always get plenty from my whey from other cheese so I never tried. Looks nice and creamy. Yummm!