Ricotta cheese is an Italian cheese made from whey, the liquid left over from making other types of cheese. Ricotta cheese is a fresh cheese, meaning it is not aged like other types of cheese, and has a sweet, mild flavor. Ricotta cheese can be used in sweet or savory dishes, and is commonly used in lasagna, ravioli, and other Italian dishes.
Must be made in one session, about 1 1/2 hrs.
Stir together all the ingredients except the salt in a heavy 6-quartsaucepan with a nonreactive interior.
Set the pan over medium-LOW heat.
Cook 40 minutes, or until the milk reaches 170 F.
Keep the heat atmedium-low.
To keep the curd large, do not stir more than 3 or 4 times.
Ifyou lift it with the spatula, you will see sandlike particles of milkforming as the clear whey begins separating from the curd.
As the milkcomes close to 170, the curds will be slightly larger, about the size of anuncooked lentil.
When the temp reaches 170, turn the heat up to medium.
DONOT STIR.
Take 6 to 8 minutes to bring the mixture to 205-208 whenmeasured at the center of the pot.
The liquid whey will be almost clear.
Bythe time cheese comes to 205, the curd should mound on the spatula like asoft white custard.
At 205-208 the liquid will be on the verge of boiling,with the surface looking like mounds about to erupt.
Turn off the heat andlet the cheese stand 10 minutes.
Line a colander with a double thickness of dampened cheesecloth.
Turn themixture into it, and let it drain 15 minutes, or until the drained cheeseis thick.
Turn the cheese into a covered storage container, add salt ifdesired, and refrigerate the ricotta until needed.
Source: Splendid Table .
Ingredients
Directions
Must be made in one session, about 1 1/2 hrs.
Stir together all the ingredients except the salt in a heavy 6-quartsaucepan with a nonreactive interior.
Set the pan over medium-LOW heat.
Cook 40 minutes, or until the milk reaches 170 F.
Keep the heat atmedium-low.
To keep the curd large, do not stir more than 3 or 4 times.
Ifyou lift it with the spatula, you will see sandlike particles of milkforming as the clear whey begins separating from the curd.
As the milkcomes close to 170, the curds will be slightly larger, about the size of anuncooked lentil.
When the temp reaches 170, turn the heat up to medium.
DONOT STIR.
Take 6 to 8 minutes to bring the mixture to 205-208 whenmeasured at the center of the pot.
The liquid whey will be almost clear.
Bythe time cheese comes to 205, the curd should mound on the spatula like asoft white custard.
At 205-208 the liquid will be on the verge of boiling,with the surface looking like mounds about to erupt.
Turn off the heat andlet the cheese stand 10 minutes.
Line a colander with a double thickness of dampened cheesecloth.
Turn themixture into it, and let it drain 15 minutes, or until the drained cheeseis thick.
Turn the cheese into a covered storage container, add salt ifdesired, and refrigerate the ricotta until needed.
Source: Splendid Table .
