MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Ricotta
Categories: Cheese
Yield: 1 Cup
4 1/2 c Whole milk
1 tb Apple cider vinegar
Real ricotta is made with whey, but this simplified recipe for
homemade ricotta calls for just whole milk and vinegar. Enjoyed
fresh, it will still be way better than what you can find in a store.
Be sure to use whole milk, rather than skim or nonfat milk, which
don't have enough fat to create the curds. Then to curdle the milk,
you can use apple cider vinegar or lemon juice. Avoid stronger
vinegars, such as red wine vinegar, which usually leaves a
too-pronounced acidic taste in the final product.
Starting with a little over 4 cups of milk, you will get slightly
more than 1 cup of fresh ricotta and 3 cups of whey. Don't discard
the whey. Use it in place of water to make focaccia or pizza dough;
it will give an interesting taste to your baked goods, very close to
that of sourdough.
Heat the milk in a saucepan over medium heat, keeping an eye on the
temperature. When it reaches 176°F, pour in 1 tb vinegar, turn to the
lowest heat, and continuously stir the milk with a wooden spoon,
making sure it doesn't boil.
When the milk starts to curdle--that is, when you see milky white
clumps begin to form and separate from the whey, a yellowish
liquid--remove the saucepan from the heat and let it cool completely
at room temperature.
When completely cooled, line a colander with cheesecloth, place it
over a large bowl, and pour the curdled milk into the colander. Cover
with plastic wrap and let it drain overnight in the fridge.
The next day, your homemade ricotta will be ready to use.
Posted by: Daniel Traechin
Date: 20200813T0844
Recipe FROM: <
https://theepochtimes.com/homemade-ricotta_3424479.html>
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