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This is a very basic recipe for ricotta. A slight variant for another I read about here. It is excellent and until I have a digital camera that works it is just the recipe. You could mold it but I find that i comes out fine for our needs using the cheesecloth.
Ingredients:
* 2 Quarts Whole Milk
* 1 Cup Heavy Cream
* 3 Tablespoons White Vinegar
* 1/2 Teaspoon Kosher or Sea Salt
In a medium pot, warm the milk and cream over medium high heat until the surface becomes foamy and steamy. Check the temperature until it measures 185 degrees; do not allow to boil. Remove from heat. Add the vinegar and stir gently for 30 seconds; the mixture should curdle almost immediately.
Add the salt and stir for another 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth allowing several inches to overhang. Set the colander in a large bowl and using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes and gently press or squeeze occasionally to drain off the whey.
Transfer to a bowl and use at once or cover and refrigerate for up to 4 days.
Makes about 3.5 cups or 1.75 pounds
Ingredients:
* 2 Quarts Whole Milk
* 1 Cup Heavy Cream
* 3 Tablespoons White Vinegar
* 1/2 Teaspoon Kosher or Sea Salt
In a medium pot, warm the milk and cream over medium high heat until the surface becomes foamy and steamy. Check the temperature until it measures 185 degrees; do not allow to boil. Remove from heat. Add the vinegar and stir gently for 30 seconds; the mixture should curdle almost immediately.
Add the salt and stir for another 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth allowing several inches to overhang. Set the colander in a large bowl and using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes and gently press or squeeze occasionally to drain off the whey.
Transfer to a bowl and use at once or cover and refrigerate for up to 4 days.
Makes about 3.5 cups or 1.75 pounds
I have made some with the left over whey from making mozz. but you dont get much. I'll have to try this one sometime. Thanks. I was just reading a flyer from consumer reports on cameras, Says the Canon Powershot A1000 performed equally well as a camera for $450 and it costs a mere $150.00. Still thats twice as much as my little kodak easy share cost and it does allright.
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