So on my list for today was making Ricotta cheese, starting some no-knead artisan bread, making a pie crust and filling for chicken pot pie. I also had planned some chocolate chip cookies, but ran out of steam before I got around to them!
The ricotta cheese came out perfect. I think I could sit down with a spoon and eat the whole bowl. Maybe with rasberries. Here's what you do: (modified from here)
1/2 gallon whole milk
1/6 cup white vinegar + 1/2 teaspoon
1/8 teaspoon salt
Pour milk into a large pot. Turn on the burn to medium, or just below medium. You don't want to heat the milk too quickly! Once the milk gets to 180*-185* F, remove it from heat. Add the vinegar and stir for about a minute. You'll be able to see the milk separate and turn sort of gloopy. That's when its time to add the salt. Cover your pot with a clean tea towel and leave it alone for a couple of hours.
|Draining the curds in a flour sack rag.|
After two hours, you should have about 2 cups of fresh ricotta cheese. Well, technically, I think its just considered fresh cheese, since ricotta is really made from the whey by-product of mozarella cheese. Take the four corners of your draining material and hold them together to form a sack. Gently squeeze the milk solids inside until the whey turns whitish (unless you want a wetter ricotta cheese), then put it in a bowl with a lid.
|Ricotta Cheese- finished product.|
I stored mine in a washed out sour cream container. Store yours wherever you think is best. It'll keep for about a week. Or eat it. Eat it now!
|Leftover Whey (and a few curds that slipped through!)|
What's happening in YOUR kitchen?