Making Ricotta Cheese



 

I decided to try my hand at making ricotta cheese after seeing a couple of segments about it on TV.   It didn't look difficult, or require any unusal tools.  There are a few ways to make it.  One involves using buttermilk, another white vinegar and another lemon juice.  The whole idea is to introduce something acidic into milk to separate the curds from the whey.  That's about as technical as I can get about it. 

I decided to try the buttermilk version first.  I will try the other two some time this summer as comparisions.


      Equipment:   Large Pot, Colander, Cheesecloth, Spatula, Thermometer, Wood Spoon,
                          Twine or Two Rubber Bands
           

                  Ingredients:

                 1/2 gal of milk  (I used 2 %)

                  2 1/2 cups of buttermilk  (I used lowfat)

                  Sea Salt  (a couple of pinches at the end for flavor)

Prep:  drape several pieces of cheese cloth over a large colander.  Place colander over a large bowl to catch whey, when it separates from the curd.

Pour milk and buttermilk into large pot.  Bring to boil, stirring constantly.  Bring mixture to 170 degrees.   When mixture reaches 170 degrees, stop stirring and continue to cook to 190 degrees.  This will allow the curd to form.  When mixture reaches 190 degrees, turn off and remove from heat.  Add sea salt to taste.

Scoop mixture into colander to allow the whey to drain into bowl below. 

Tie cheese cloth up with twine or two rubber bands and allow mixture to drain by hanging it above bowl. (I hung it from my faucet in the sink.)   When you feel all of the whey has drained from the curd, remove it from the cheese cloth.  Store in the refrigerator in a closed container.  
Enjoy! 



Homemade Ricotta Cheese