 |
Baked Ricotta
|
Whole Milk Ricotta
Adapted from cheesemaking.com
Makes about 1 cup
1 Quart Whole Milk
2 TB Vinegar
1 tsp. Kosher Salt
Additional Equipment: Strainer, cheesecloth.
Let milk come to room temperature (this will reduce cooking time).
Pour milk into a saucepan, add salt, and heat at low to medium-low until it reaches170f, stirring occasionally at the sides.
Add vinegar one tablespoon at a time while stirring, and stop adding vinegar once curds begin to form (you may not need all the vinegar if using raw milk).
 |
Curds Forming
|
Continue to gently stir until 180 – 195f. Curds will float and separate from the greenish whey – if they do not, add a bit more vinegar.
 |
Curds and Whey
|
Remove from heat and let stand 15 minutes.
Line strainer with cheesecloth (If using a fine mesh strainer, you will not need it). Set over sink or a bowl (if saving whey for another purpose).
 |
Straining Ricotta
|
Gently ladle curds into cheesecloth. Let drain at least 15 minutes or longer, until the desired texture is obtained. Refrigerate.
Consume within ten days.
We consumed ours within the hour. To bake, mix cheese with garlic, salt and pepper. Set in a 425 oven for 15-20 minutes. Spread on toast or eat as is.
