So, I decided the cheese was drained enough. I salted and peppered it (as I typically don’t remember to do).. and then gave it a try. Keep in mind, I typically enjoy when combined with other foods. I’m not a ‘lets eat it out of the container’ type girl, but it’s good enough to use, and adds creaminess to things.
This ricotta is unlike any I have ever tasted. It has a totally different texture. Unlike its distant cousin, ricotta from a tub, it doesn’t have a gelatinous consistency. I like that, for about the same amount as a tub from the store, I can make this with about 20 minutes of work. It makes just about the same amount (though a small amount may not have been displayed due to consumption).. but with no additives, better texture, and so much more flavor.
I would highly suggest homemade ricotta.
The recipe in full, as follows:
Whole Milk Ricotta
5 pints (10 cups whole milk)
3 tbsp white vinegar
Cheese Salt (though I’ve used kosher without any earth destroying paradox)
1 Large sauce pot or pan.
1 thermometer (preferrably a candy thermometer because you have to get temps up to 200 degrees)
- Pour milk into pan, turn heat on medium. Don’t wanna turn it too high or the bottom of the milk will be scalded. No bueno.
- Check temp often, until it reaches 200 degrees. If it boils for a minute, it won’t be life ending.
- Add vinegar. Stir for a moment to incorporate.
- Put a lid on this and walk away. No peeking!
- Once 15 minutes have elapsed, there should be some creamy sludge on top of your kind of clearish skim milk stuff.
- Pour this gently into a collander you have lined with butter muslin, a pillow case, or your large tight woven cloth.
- Pull up the corners, tie them together. Hang them on something to drip dry. You may wanna keep the whey for something.
- Let this drain for at least an hour. Once about an hour has passed, you can twist the knot of the cheese cloth a bit to release excess water if it’s not drained.
- It should feel like a solid mass, or close to it, at this point. You can continue to dry it for a little bit longer if you like a drier ricotta.. I don’t really have the patience for this.
- Place remaining curds into a bowl. Salt them. Maybe 1/4 tbsp.
Now that I have posted the recipe, I look a lot less fantastic because it is really super easy.