Artisan Cheese Kit Instructions
11
Makes approx: 400 g (14 oz)
Whole Milk Ricotta
Traditionally, ricotta (Italian for recooked) is made from the
left over whey which is acidified and then “recooked”.
Ricotta is the solids which form at the top of the pot.
However, this recipe uses whole milk
instead of whey. It is more convenient and has a higher yield than ricotta from whey.
This ricotta also melts nicely and can be used in various pasta dishes. Very dry ricotta
can be delicious crumbled over salads, while moist ricotta can be used in many desserts
such as cakes, cheesecakes, or Cannoli.
Difficulty: Very easy
INGREDIENTS
.
2 L (2 US qt) full fat,
homogenised milk
.
1 tsp citric acid dissolved in
1/4 cup (62 ml) of cool water
.
1 tsp of salt
EQUIPMENT
.
Large pot
.
Draining spoon
.
Thermometer
.
Ricotta basket and container
METHOD:
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
Pour your milk into a pot and add the salt
to the milk.
.
Heat milk to 95°C (203°F) while stirring constantly.
Once you have reached 95°C (203°F), take the pot
off the heat. Ensure the two indentation points
on the lower half of your thermometer are fully
submerged in the milk when reading
the temperature.
.
Stir in your citric acid solution.
.
Ricotta should start to curdle immediately.
.
Leave the ricotta to cool for 20 - 30 minutes.
.
After 20 - 30 minutes the ricotta should be firm
enough for you to scoop into the draining basket.
If it is still too soft, leave to cool for another
30 minutes.
.
With a draining spoon, carefully layer the ricotta
curds on top of each other in the ricotta basket.
Leave the full basket to drain in the ricotta
container until the desired consistency is obtained
(can be eaten either dry and crumbly or moist
and creamy).
.
Ricotta can be stored for up to 1 week in
the refrigerator.