Title: Ricotta Cheese
Category: Sides
Servings: 10 oz
Source:
Preparation time:
Cooking time:
Combine all milks and salt (see notes)in a large non-reactive saucepan (heavy-bottomed, if possible) over medium-high heat. Stir occasionally, scraping the bottom, to avoid scorching. Once the milk is hot, stop stirring. You may start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds.
While the milk is heating, select a colander or sieve with a wide surface area (this will allow the curds to drain more quickly). Line the colander with cheesecloth that is 5 or 6 layers thick.
When the milk reaches 175-180 degrees, you will see the curds and whey separate. The curds are the small white clumps. Remove the pan from the heat and GENTLY ladle the curds into the prepared colander. Pull up on the sides of the cheesecloth to drain off any excess liquid, but avoid pressing on the curds. Gather the edges of the cheesecloth, fasten them together or tie them into a knot and allow them to hang and drain for a minimum of 15 minutes. Longer draining makes for a firmer cheese.
Remove the curds gently from the cheesecloth and use immediately, or store in an airtight container in the refrigerator for not more than a few days.
Use about 1 teaspoon of salt for most ricotta. For use in desserts, reduce the salt.
I use half whole milk and half goat milk for a richer flavor, but you can use all whole milk if you want. Don't use skim or low-fat milk, it is just not worth it. Whatever combination of milks, the ratio of milk to buttermilk is 4:1.
It is important to use good-quality milk for this, organic if possible.