Ricotta, which means twice cooked, is really a great cheese and very different fresh than when you buy it in the store. The consistency is creamy and flavorful which most of the ricotta I have bought is more of a filler and doesn't have the luscious taste. If you use the whey of Mozzarella you must make the Ricotta within 3 hours of finishing the mozzarella. It will render the whey unusable if it cools too much. The other ingredients to make Ricotta will be a quart of whole milk or half/half and 1/4 cup of cider vinegar... and that's it. Below is the process after the whey has been extracted from the curd in making the mozzarella. Enjoy!
Fresh Homemade Ricotta
|Whey from Mozzarella made 1/2 hour earlier|
1 quart whole milk or half & half
1/4 cup cider vinegar
Once the temperature gets to 200 degrees which will take about 15 - 20 minutes you will stir in the cider vinegar and then remove the pot from the heat. Let sit for 5 minutes for the vinegar to activate or acidify the whey.
In a cheesecloth lined colander pour the whey into the cloth and let the remaining whey drain out of the cloth into the sink or a bowl. It will take about 20 minutes to completely drain and what you will have left is the beautiful Ricotta. Scoop the Ricotta into a recycled yogurt pint or Ball jar and put into the fridge. The cheese will last about 2 to 3 weeks.
|Ricotta Draining in colander|
|Half and Half Ricotta - Rich and Creamy!|