Homemade Ricotta Cheese From Whey Recipes

HOMEMADE RICOTTA CHEESE FROM WHEY

Steps:

• This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
• There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
• In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
• When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
• Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
• For moist ricotta, hang for 2 hours.
• For more dry ricotta, hang for 8 hours.
• Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
• Enjoy!

HOMEMADE WHOLE MILK RICOTTA CHEESE

Steps:

• Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
• Combine the vinegar and lemon juice in a small bowl.
• Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
• Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
• Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
• Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.

HOMEMADE RICOTTA

Steps:

• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

CHEF JOHN'S HOMEMADE RICOTTA CHEESE

Steps:

• Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
• Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
• Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
• Let the mixture sit, untouched, for 6 minutes.
• Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
• Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
• Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.