Ricotta

From: http://www.seriouseats.com/2010/07/this-week-in-recipes-20100724.html And: http://www.cheesemaking.com/store/pg/217-Ricotta.html

Base Recipe

  • 2 Gallons Fresh Whey

  • Optional: Add 5-12% whole milk for richer ricotta

  • 1/4 cup white vinegar

  • Pinch of Salt

  1. Heat whey (and milk) to a simmer (180F) or between 160F to 200F

  2. Mix in vinegar, stir briskly for 5-10 sec

    • Using too much acid will cause curds to sink and not be sweet.

  3. Let the curds come together for 10-15 minutes.

  4. Drain the ricotta to desired consistency and refrigerate until use

Ricotta Salata

  1. Follow Base Recipe

  2. Drain for 6-8 hours

  3. Place 2-4 lbs of weight on cheese

  4. Allow to Drain for 24-36 hours

  5. Place onto plate or bowl to refrigerate

  6. Every other day for at least 1 week

    1. Pour off extra whey

    2. Sprinkle with 1/2 tsp salt, rubbing over outside of cheese

    3. Keep mold under control with light brine

    4. Continue until cheese firms up and loses less whey

  7. Age 4-6 weeks for a firm table cheese or several months for a dry grating cheese