I'm posting this on request. Note I didn't invent this recipe (like i did the others). The following will make about 1-1 1/2 cup of ricotta.Ingredients
2L milk
1/4 cup vinegar
2 tsp salt
Instructions
1. Heat milk to 83 degrees C (or just before it starts to boil).
2. Add vinegar. Stir mixture ever so slowly :1 cm every 10 sec or so for a maximum of 1 min. Add salt.
3. Allow to cool for 2 hours.
4. Put a cheese cloth in a colander and pour in mixture. This will catch the curds and let through the whey. Let strain for about 1/2 hr.
5. If the liquid that goes through is still milky then return to the stove and heat until it fully separates and the liquid appears yellowish and clear. Pour through cheese cloth to add to the curds.
6. Squeeze the cheese cloth until ricotta is the amount of dryness that you would like. Scoop into a jar and refrigerate.
Ideas for Using Your Ricotta
- Lasagna from scratch. Make the pasta for it as well (let me know if you need the recipe too).
- Makes a yummy breakfast on toast (even better when you've made the bread too) with cinnamon and sugar.
- There are some tea cake recipes that use ricotta. It adds nice moisture and creaminess.
New Lessons Learnt:
This is one recipe that can be made using long-life milk (even the $1 Aldi stuff). I have done this with skim, but I suspect you get more ricotta from full-cream milk. The process can also be sped up a lot. It isn't necessary to leave it for a full 2 hrs to separate. 20mins is actually enough. Even though it will still be hot drain it through the cheese cloth. The liquid will still be milky so then bring the liquid to the boil and it will fully separate. Now drain the additional curds through the cheese cloth and then with the help of a teatowel to protect your hands from the heat, squeeze the excess liquid out. This way you can probably make your ricotta in a fraction of the time. I haven't noticed any real difference in the quality (although fresh milk is a little better than long-life...don't use powdered milk it won't work).
New Lessons Learnt:
This is one recipe that can be made using long-life milk (even the $1 Aldi stuff). I have done this with skim, but I suspect you get more ricotta from full-cream milk. The process can also be sped up a lot. It isn't necessary to leave it for a full 2 hrs to separate. 20mins is actually enough. Even though it will still be hot drain it through the cheese cloth. The liquid will still be milky so then bring the liquid to the boil and it will fully separate. Now drain the additional curds through the cheese cloth and then with the help of a teatowel to protect your hands from the heat, squeeze the excess liquid out. This way you can probably make your ricotta in a fraction of the time. I haven't noticed any real difference in the quality (although fresh milk is a little better than long-life...don't use powdered milk it won't work).
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