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Homemade Ricotta Cheese

Homemade Ricotta Cheese — una ricetta della community su Potlikkr.

Ingredienti

• 2.0 qt Regular Milk
• 3.0 tbsp Distilled White Vinegar Or
• 0.25 cup Fresh Lemon Juice Salt If Desired

Preparazione (anteprima)

1. 1

   Pour the milk into a heavy stainless steel or enameled saucepan and stir in the vinegar or lemon juice; set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200F on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temperature will remain fairly uniform at a reading between 80 and 100 degrees; (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temperature of the environment and the characteristics of the milk; line a fine sieve with doubled dampened cheesecloth (or better yet, two layers of very fine meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurt-like; if you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further; (in

2. 2

   warm weather, the draining might well be completed in the refrigerator; when the texture of the cheese is to your liking, add a little salt (from 1/4 to 1/2 teaspoon) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hours, and it will keep well for 4 or 5 days. Makes about 1 pound.