RicottaFrom pointsevenout 3 years ago
How to make it
- Always use sterilized equipment. Boil utensils in ½” water for 10 minutes, covered.
- If you have already used CaCl2 in this whey from a cheese making process, do not use any more.
- I use whey from Cottage Cheese/saved
- Reserve whey from cheese making at room temperature for 24 hours to let it further acidify.
- The 12 cups of whey will make 2 cups of ricotta.
- Most of the time in this recipe is wait time.
- If you have made a hard cheese using rennet, strain the whey first before heating the whey.
- Raise temperature of whey to 95C over medium heat in a thick bottomed non-reactive pot. DO NOT STIR. This will cause very slow draining if the curds are broken up.
- Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until comfortable to the touch.
- Scoop out any floating curds and reserve.
- Strain the curds through a tea towel over a bowl.
- You may rinse the curds in the tea towel in a bowl of ice water if you wish. It tastes just fine to me without the rinsing.
- Reserve the whey. It can be used as the liquid portion of baked goods or even in shakes.
- Add reserved curds after whey has coarsely strained down.
- Gather up corners and tie up tea towel; suspend over a clean bowl for 2 hours. Three hours makes the ricotta on the dry side after a day in the fridge.
- Add whey to the reserved whey.
- Add heavy cream back into the ricotta to the desired consistency and container the curds.
- Season to your pleasure.
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