Homemade Ricotta I Made It

Homemade Ricotta

pointsevenout 10 years ago
Recipe by Deliathecrone: Homemade Ricotta/saved
Dismal result first time through.
Did a web search on how others were doing their ricotta and adapted a modified recipe.
Reheated the milk mixture to 195F instead of the recipes 170F, then took it off the flame. Nice production of curds this time. Got 1 3/4 pounds of ricotta which is a little over 2 cups. Whey still looks too milky so I'm processing it again to see if there is more where that came from. The whey should be a clear greenish yellow when all the ricotta is out of it.
This recipe recommended only with the temperature change.
Also the other recipes recommend stirring the milk mix all the way to 195F to keep it from scorching. Did not do that the first pass through but did the second pass. Still waiting for the pot to cool before straining. Addendum tomorrow.
Curds are sweet and delicious.
And I'm saving the whey for baking some bread.
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lovebreezy 10 years ago said:

Wow, I've always shied away from cheese making. Yours looks great. Did you use some of your homemade buttermilk?

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pointsevenout 10 years ago said:

No, not this time. My fridge is crowded with homemade yogurt, which would have worked as a starter but requires a sustained elevated temperature go grow the culture. So I bought a quart of buttermilk, as powdered buttermilk does not have live culture, and used some for the cheese and some for making some French sour cream and then there's some left for my stomach. All the buttermilk needs is an elevated room temperature, say about 78F. Yum..........buttermilk!
Maybe if the fridge gets cleaned out well enough and the buttermilk is still there, I will make some of that good homemade buttermilk.

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lovebreezy 10 years ago said:

I was just telling my niece that I knew where to find a recipe to make buttermilk. I'll have to tell her she can make ricotta with it.

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frankieanne 10 years ago said:

I've made homemade cream cheese and cheddar cheese before but not ricotta. I've heard its quite tasty!

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pointsevenout 10 years ago said:

Yes, it is. Creamy and maybe just a little sweet. Nothing like what's bought in the store.

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pointsevenout 10 years ago said:

After further research I have determined that this is not ricotta.

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frankieanne 10 years ago said:

What is it, pso? I've only made cream cheese and cheddar cheese. Not ricotta.

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pointsevenout 10 years ago said:

This looks like a variant of cottage cheese. Ricotta means recooked. It is the byproduct of whey when it is boiled again after cheese has been extracted from it. I'm working on a recipe to post for both ricotta and cottage cheese.

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