Making ricotta cheese
This Christmas Natalie, a very good friend of mine (who happens to be the person who proof reads my blog for me) gave me a cheese making kit. Except for the milk, it contained everything you need to make ricotta and mozzarella cheese. Because cheese is not something I have ever made, it was not long before I had to give it a go. I started with ricotta cheese which turned out to be really simple. So simple in fact I have to share with you how to make it.
As far as special equipment goes all you need is a square of muslin and a thermometer. If you don't already have a thermometer I would recommend you get one. It is a very valuable tool in the kitchen and takes the guess work out of so many recipes. Never again will you overcook a piece of meat, and it is essential when making confectionery.
In a nut shell, all you need to do is heat some milk with a little citric acid (available from chemists, wine making supply shops, and on the internet) and heat to 85C whilst stirring occasionally. Then strain through the muslin and that's it! Really.
- Heat the milk and citric acid in a saucepan to 185F/85C, stirring occasionally.
- Straining the cheese in a muslin bag suspended over a pan to separate out the curds and whey.
- The finished ricotta cheese in a tub.
Is it worth the effort?
To be honest, it tastes (and costs) pretty much the same as the ricotta you buy in the shop. However, it is a fun thing to do and I really think cooking should be about having fun. If nothing else it certainly gives you a talking point when you serve a slice of cheesecake or any other dish with homemade ricotta to your friends.
Using ricotta cheese
- Use to make a cheesecake – Try my Baked lemon ricotta cheesecake
- Spread on crackers or bread with a sprinkling of herbs
- Serve with fresh fruit and a drizzle of honey
- Make a spinach and ricotta lasagne
How to make ricotta cheese
Ingredients
- 4.5 litres of full fat milk
- 1½ tsp citric acid
- pinch salt
Instructions
- Pour the milk into a large saucepan. Dissolve the citric acid in a couple of tablespoons of cooled boiled water, then stir into the milk and add a pinch of salt.
- Place the saucepan over a low heat. Frequently stir gently to prevent the milk scorching on the base of the pan while heating it.
- Continue to heat until the milk has reached 85℃. During this time the milk will separate to small curds (solids) and whey (a yellowish liquid). Remove the pan from the heat, cover and allow to rest for 20 minutes,
- Line a colander with muslin and pour the the mixture into the colander. Gather up the muslin to form a bag and suspend over a deep bowl or pan. Allow to drain for about 20 minutes.
- Use the ricotta as required or spoon into a container, seal and store in the refrigerator for up to a week.
Notes
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