However you pronounce it; Rah-cot-tah, ROW-catta or Ree-coat-ta, Ricotta cheese is a kitchen wonder and something you can make at home year-around and will find numerous way to enjoy.
In my mind, Ricotta represents cheese in its most base form; whey and an acid are all that is needed. Salt can be added for flavor enhancement as well as preservation. Ricotta is not really considered a cheese, but a 'latticino'—a dairy by-product - whereas products like Provolone, Parmigiano-Reggiano, Pecorino even Swiss are considered 'formaggio' -true (hard) cheeses.
As early as the 9th century the Italian island of Sicily was creating a product made with sheep's milk known as "zammataru", which is what we call Ricotta. Zammataru means 'dairy farmer' in Sicilian and in many circles this island home is considered the birthplace of ricotta cheese.
Before we get to the cheese making lets talk about what is Ricotta Cheese anyways? Most often just two things;
Whey: This is a clear-ish liquid that is left over from fresh milk used in creating any cheese such as Provolone, Mozzarella or even Feta.
Acid: Most often is white vinegar but could be fresh lemon juice.
The watery leftover liquid (whey) is collected from a previous cheese making and heated to a specific temperature. This heating process helps to coagulate the remaining proteins, once the whey reaches a specific temperature, a small amount of acid is added. The acid causes the proteins to further coagulate and form loose clumps referred to as curds. These curds are skimmed out of the whey and drained, used right away or seasoned and stored.
My introduction to homemade ricotta was at my local farm market. Ms Darlene was selling goat-milk soaps and lotions and we got talking about other ways to use goat milk. With two chest freezers filled with gallon jugs of goat milk, she was looking for outlets to reduce her 'inventory'.
She asked "have you ever made cheese?-Me -no I don't know anything about cheese making-
Darlene- its really easy. Me- hmm I don't know, I've never thought about making cheese. Darlene, continued “I'll show you how to make Ricotta cheese, it really is easy -you'll see!"
We set a date to meet out at her farm near Ansted West Virginia. I suppose her plan was once I got the hang of cheese making I would need to take a few gallons of goat milk off her hands every week!
Cheese making day at the farm:
I arrived as planned to see a cook pot on the stove already heating, Darlene standing over it, pouring in another gallon of goat-milk. Setting to the side was a measure of white vinegar and a some salt. That was it. It made we wonder -could cheese making be this simple? Would what we were about to create be any good? What would we use it for?
Putting the lid on the pot, Darlene spoke firmly "temperature is important -you do not want to heat the milk too fast or get it too hot- as it will affect the coagulation and flavor (especially if the milk gets scorched). We're looking for about 180-190' on the thermometer and should see small foamy bubbles forming along the edge of the milk. Give yourself at least 30-45 minutes to heat the milk over a low heat ".
We visited around the farm and came back to check the pot. The thermometer showed about 185', she poured in the vinegar and slowly pushed the vinegar around the pot in a figure 8 pattern. I wondered aloud "why do you do it that way”? Darlene answered- “you want to incorporate the vinegar gently -we are pushing the vinegar through the milk not stirring it together”.
Next we covered the pot and took it off the heat. Checking the progress at about 20 minutes showed a good portion of gray-yellow liquid with soft milky blobs floating loosely.
Now the moment I'd been waiting for; pouring the contents of the pot into the colander; the milky blobs sat upright in the cheesecloth, the whey draining away into the bowl below. YAY-mission accomplished!
Now its time to think about using our cheese! If you’re looking for a healthy option to replace higher-fat cheeses, or simply want to create your very own 'cheese' (and impress your friends and family), ricotta is a great place to start your exploration. So fire up the cook pot, pour in some milk, and see for yourself -as Ms Darlene said "just how easy cheese making really can be"!
Homemade RicottaMakes approx. 2 cups
Ingredients: 1/2 gallon whole milk,(see Recipe Notes) 1/4 cup distilled white vinegar (or 1/3 C fresh lemon juice)
1/2 teaspoon salt, added AFTER the cheese has set up
Equipment: 4-quart pot Instant read thermometer or candy thermometer
Instructions:
Pour the milk into a 4-quart pot and set it over medium-low heat-it is important to let it warm gradually-plan on it taking at least 30 minutes if not more.
You are looking for 180-190°F- not any hotter so monitor the temperature. Stir once in a while- if the milk starts to stick to the bottom remove pot from heat momentarily- if the milk gets scorched THROW IT OUT AND START OVER.
As the milk gets hot a foamy ring and small bubbles will form around the edge of the pot. Once it starts to steam keep an eye on it. Do not let it come to a boil.
At 180' remove the pot from the heat, and add the acid, pushing it around the pot -gently in a figure 8 pattern.
Cover and let mixture sit for 20 minutes: Milk should start separating into soft lumps (curds) of milky white floating in a thin yellow-y water-the whey.
IF you still see a lot of un-separated milk, add a couple more tablespoons of acid, stir gently, cover and wait another 10 minutes.
Set a strainer/colander over a deep bowl and line the strainer with a smooth cotton hand towel or 2 layers of damp cheese cloth- be sure to have fabric hanging over the edges of the strainer. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Removing the big curds first helps keep them from splashing and making a mess as you pour.
Slowly pour the remaining curds and the whey through the strainer.
Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can stir some of the whey back in or add milk or cream.
TASTE it now and add salt to taste-it will get saltier as it drys so use care.
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a 3 days.
Recipe Notes; Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich & not creamy. Avoid using skim and nonfat milks; these don't separate as easily & will not make a suitable product.
Using the Leftover Whey: The leftover whey can be used in place of water in soup, breads, watering your plants or the pets as it is still full minerals and vitamins.
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