Say Cheese! A Simple & Fast Ricotta Cheese Recipe
Cheese lovers, it’s time to add another recipe to your list! Make this easy (and cheesy) ricotta recipe at home in as little as one hour.
The following is an excerpt from The Art of Natural Cheesemaking by David Asher. It has been adapted for the web.
Recipe: Fast Ricotta Cheese
Estimated time frame: 1 hour
Pour in the vinegar or lemon juice as the whey is boiling.
Ingredients
- 1 gallon (4L) fresh whey, preferably more
- 1/4 cup (60mL) vinegar per gallon whey or 1/2 cup (120mL) lemon juice
Equipment
- 2-gallon (8L) stainless pot
- Ladle or slotted spoon
- Good cheesecloth
- Stainless strainer
- Large stainless bowl
Yield
-
Strain the ricotta.
Between 4 and 8 ounces (100-225g) ricotta per gallon whey
Technique
Bring the whey to a boil: Pour the whey into the pot and bring it to a boil over medium-high heat. Don’t worry about stirring the whey – it will not burn on the bottom of the pot.
But pay attention to the whey as it gets hot: Once it comes to a boil, it can boil over and cause quite a mess!
Pour in the vinegar or lemon juice as the whey is boiling. Don’t bother stirring it; the boiling whey will mix the acid in thoroughly.
Let the whey come to a full rolling boil again, but only for a moment. The high temperatures help to ensure a full ricotta yield.
Let the whey cool for 5 minutes. Turn off the heat, and let the whey settle.
You should begin to see signs of separation: The whey will become clearer and more greenish yellow, and there will be fluffy clouds of ricotta curd that have coagulated out of it. Let the whey cool for 5 minutes to help the ricotta firm up.
Strain the ricotta: Using a ladle or a slotted spoon (depending on the type of whey and the quality of milk, the curds may be easier to harder to strain), scoop up the ricotta that has risen to the top of the pot, and transfer it to a cheesecloth-lined colander perched on the stainless steel bowl.
Let the ricotta drain and cool. Ricotta is best savored while still slightly warm. Once cooled, it should be kept refrigerated.
Recommended Reads
Read The Book
The Art of Natural Cheesemaking
Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
$22.72
You may like...
-
Original price was: $40.00.$26.00Current price is: $26.00. -
Original price was: $29.95.$19.47Current price is: $19.47. -
Original price was: $34.95.$22.72Current price is: $22.72.
Recent Articles
Make an irresistible upside down apple pie with this easy recipe. No pie crust skills needed! “Secretly” healthy apple pie for a guilt-free sweet treat.
Read More
“It is more important to know what kind of person has a disease than to know what kind of disease a person has.” —Hippocrates Drawing on her decades of clinical experience and her extensive research, Dr. Jill Stansbury offers an unparalleled range of herbal formulas in her five-volume set, Herbal Formularies for Health Professionals. For each…
Read More
Sourdough is a simple wild ferment made from nothing but flour and water. You can start a batch today, use it in a few days, and keep it alive and bubbling … well … forever. If you have the patience, enjoy the flavor of sourdough, and can commit to feeding your quiet new “pet” frequently,…
Read More
Holiday dinner dishes and sides get all the attention — but the reality is, dessert is where it’s at. Here are some show-stealing desserts to serve at your next holiday celebration. The following recipes have been adapted for the web. Lost Nation Cider Pie From The Apple Grower Make ahead: The recipe calls for making…
Read More
Cranberries add a sweet, tart tang to treats. Feature them as the main ingredient or a happy sidekick in these cranberry bread recipes. Perfect for breakfast, brunch, lunch or snack time!
Read More