This is a very simple, almost foolproof recipe for Ricotta. It was what got me hooked on homemade cheese! Please check out the equipment/essentials post for the tools and supplies you may need.
Traditional Ricotta is made from whey drained after making cheese from ewe’s milk. Most American Ricotta is made from cow’s milk. This is an American style recipe.
Yield 1 1/2-2 lbs
Ingrediants:
1 gallon whole milk
1 tsp citric acid* dissolved in 1/4 c water
1 tsp cheese salt*
1-2 tbsp heavy cream (optional)
1. Add citric acid and salt into the milk and mix thoroughly.
2. In a large pot heat milk to 185*-195*F. Do not boil. Stir often to prevent scorching.
3. As soon as the curds and whey separate (make sure there is no milky whey), turn off the heat. Let the pot sit undisturbed for @ 10 minutes.
4. While it is cooling, line a colander with butter muslin. After the 10 min is up, carefully ladle the curds into the colander. Tie the corners of the muslin in a knot and hang the bag to drain for 20-30 min (or until cheese has reached the desired consistancy.
5. The cheese is ready to eat immediately, but you may now fold in the heavy cream for a creamier consitancy.
6. This will store for @ 1 week covered, refridgerated. But I highly doubt it will make it past the first day!
* citric acid @ $1.95 for 2 oz
* cheese salt $2.95 8oz. You may substitute Kosher crystal salt (NO IODINE!!!!), but the flakes taste of cheese salt blend much better.
Before I start posting any recipes, the following items are needed. Most are very basic and can be found already in your kitchen. Any of the (unusual) ingrediants can be had at Niagara Traditions Homebrew in Tonawanda NY.
1. Good quality whole milk. You really do need the butterfat, so don’t buy 2% or skim. You will not be happy. We are not professionals who know how to get around the lowfat issue. Make sure it is fresh and do not open it until you are ready to use it. For most recipes, 1 gallon of cow’s milk will yield 1 pound of hard chees or 2 pounds of soft cheese. Also, make sure the milk IS NOT ULTRAPASTUERIZED. This type of milk is super heated to make it keep longer. You will loose alot of the beneficial bacteria that makes cheese turn into cheese.
2. Stainless steel stockpot or enamel stockpot. No aluminum! You do not want any acid reactions
3. Thermometer: one that goes from 0* to 220*. If it has a clip on it to hold it on the side of the pot, that is very helpful, but not necessary.
4. Colander. Any type will do because you will be lining it with cheese cloth. I would just recommend not using a mesh strainer. They are difficult to clean.
5. Butter muslin. This is a type of cheese cloth with a very tight weave. It may also be labeled cheesecloth. Just make sure it has small holes.
6. Perforated ladle. Stainless or plastic, either works just fine.
7. UNCLORINATED WATER: If you don’t buy spring water or have a filter, leave the water out on the counter overnight to gas off.
Many years ago, homes had one central hearth. Today, very few homes do. Some may have a wood burning stove or a fireplace, but for most of us the hearth area is the kitchen. Traditionally, most work of the wise woman took place or at least began at the hearth. It only seems fitting that our kitchens have taken over the hearth role. We prepare dinner there. Kids do their homework there. Family meetings are often held around the table and at my family gatherings all the women seem to gravitate there.
Hestia was the Greek goddess of the hearth. Hestia was known as the “first of all the divinities to be invoked”. Hestia was the oldest of her sisters, Demeter and Hera, but there are not a lot of mythological tales about her. It seems that she was always tending the fire, whether it was on Mt. Olympus or the hearth of an ancient home. Hestia, called “one of light, was embodied by the flame. Images of the hearth flame goddess are representations of her. Ancient texts speak of the fire of Hestia’s hearth as the center of the earth because she literally was the flame. Hestia represents the unity of family, hospitality and the spiritual center of the home.
While not much is written about Hestia, she is a significant goddess since in ancient Greece the hearth was a sacred place. Fire keeping, tending a home and creating food were among some of the most revered tasks. Hestia may be one of the more quiet domestic goddesses, but I think she deserves an honored place. Honoring her is easy as her symbols include the color red, burning candles, a cauldron, the fireplace or hearth and of course fire.