Yesterday I stumbled upon a recipe a la Gwen on how to make homemade ricotta cheese. Being that cheese is expensive here and I have a lot of time and there's a typhoon, Paul and I took it upon ourselves to make some cheese. We didn't want to stop there, so we made tomato sauce and Italian spice chapati so we could make homemade pizzas!
Homemade ricotta cheese is the best thing that ever happened and it's opened a new door to me. Next week I'm making homemade cottage cheese!
Here's Gwen (well Ina Garten's, really) recipe for ricotta. I recommend you make it tomorrow.
Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Here's Gwen (well Ina Garten's, really) recipe for ricotta. I recommend you make it tomorrow.
Homemade Ricotta
Makes about 2 cups- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
No comments:
Post a Comment