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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Easy / Number of Servings: 0 |
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Directions: This recipe makes 1 quart (2 pounds) (4 cups) of ricotta cheese, but you can freeze any that will not be used within a week. It does become a little granular when frozen, so it's best to beat it with a rotary mixer or whirl it in a food processor before serving.
The recipe can be cut in half for a smaller quantity.
In a 6 to 8 quart pot, combine milk and buttermilk.
Place over medium heat and set a candy thermometer into milk.
Heat until temperature reaches 180° (about 40 minutes, if milk was refrigerated).
Reduce heat to low and watch temperature on thermometer; it can range from 185-200° (remove from heat if temperature goes above 200°).
Cook for about 20 minutes more for a very soft-curd cheese or about 35 minutes more for a more firm-curd cheese (1 to 1-1/4 hours total).
Do not stir while cooking-- it breaks up curd excessively and produces poor yield and texture.
A small scorched area will probably develop on pan bottom, but this is just part of the ricotta flavor.
To test curd, use back of spoon to gently press top of clot that forms. Clot should feel like baked custard, and the clear whey will surround it.
Line a colander with 3 or 4 thickness of cheesecloth that have been dipped in cold water and wrung dry; let edges of cloth hang over sides of colander.
Gently pour cheese into colander; do not scrape pan. Let cheese drain for 30 minutes or longer.
Cover and refrigerate for as long as a week and use as you would purchased ricotta.
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