Hey guys….let’s talk about cheese!
Discovering a love for cheese making has been a huge benefit of this unchained journey. At this point in the challenge, I have made mozzarella about 7 times with delicious success. It was time to bring another cheese into our family’s rotation: Ricotta.
This is a very simple cheese to begin with, and once you taste it….you’ll never go back to the bland, plastic tub.
- One Gallon Whole Milk – I use fresh raw milk
- 2 tsp of Citric Acid – Can be purchased here.
- Large Pot
- Slotted Spoon
- Colander or Bowl
Directions: Adapted from www.cheesemaking.com
Pour a gallon of whole milk into a large pot.
Prepare a Citric Acid solution…Add 2 tsp of citric acid and dissolve this in 1 cup cool water.
Add 1/2 of this Citric Acid solution to the milk (save the rest of the citric acid).
Stir briskly for 5-10 seconds.
Add 1 tsp salt to the milk
Heat the milk slowly on low to medium stirring well to prevent scorching
At 165-170F watch for small flakes forming in the milk and the separation into small flaky curds.
If you do not see flakes forming, add more of the Citric acid mixture (1 tablespoon at a time) until they form. At this point, when you see the curds, a slower stirring is essential to avoid breaking up the small bits of curd that have formed. Excess stirring will cause smaller and very granular curds to form.
Continue heating to 190-195F then turn the heat off.
As the curds rise, use a slotted spoon to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min.
It’s about to get really tasty….
Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours) before chilling overnight
Consume within 10 days.
This resulted in about 3.5 cups of creamy ricotta. Hands-on time for this cheese is minimal, especially considering the quality of the finished product.
Try it, friends!