Homemade Ricotta

 

Barbara and I took another cheese making class! This was a bit easier than the Burrata class we took earlier in the year. And man this is good! In the class we halved the recipe, using only 1/2 gallon whole milk and it made quite a bit. Thinking of doing the same when I attempt the recipe solo. The ingredients below are for the full recipe. Eat this ricotta warm on crackers ( you can allow to sit out once made ); as once placed in refrigerator it firms up some. Add fresh herbs, pesto, pinenuts or use in your favorite recipe. Ricotta maybe frozen, just unthaw in refrigerator. Freezing makes the ricotta drier. 1 gallon milk equals about 4 cups ricotta

Ingredients:

• 1 gallon whole milk ( unlike the burrata, quality of milk not an issue)
• 1/4 cup apple cider vinegar
• 2-3 tablespoons butter, at room temperature
• salt, if using unsalted butter
• 1/4 teaspoon baking soda

Directions:

Rub the bottom of your pan with an ice cube. Makes clean up easier!

Pour milk into pan with, insert your thermometer and heat to 185-degrees. Stirring regularly.

At 185 degrees, stir in the apple cider vinegar. Stir for about 1 minute. Curds should start to separate from the whey. Continue stirring and heat to 190-195 degrees. If needed add another teaspoon of vinegar.

Once curds form, ladle them out into you cheesecloth (butter muslin) lined strainer. Keep ladling the curds as they form into the cheesecloth. Grab edges of cheesecloth and bounce gently to drain, You can pour the rest of the whey into the cheesecloth to get last bits of curds. The whey will start to look yellow and clear when process is done.

Once curds are well drained, place in bowl and add butter and baking soda. Salt to taste.

That is it!