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| Ricotta |
You will need
Two stainless steel saucepans, one that fits inside the other to make a water bath, and large enough to stir the milk in. Or a single heavy bottom saucepan. Thermometer. Measuring spoons. Measuring cups. Slotted metal ladle metal doesn't hold bacteria as wood does. Sieve. Plastic ricotta basket (these can be bought or often found in tubs of good quality mozzarella). Rack and tray for draining. If you don't have a ricotta basket then use a sieve or colander draped in cheesecloth or fine muslin over a bowl
Ricotta ingredients: 2 litres whole milk. 1 teaspoon citric acid dissolved. in 1/2 cup cold water. 1/2 teaspoon salt
Ricotta recipe
Step 1: Heat the milk in a stainless steel pot over a water bath, or on a low to medium heat in a single pot. The temperature should not get high enough that the milk ever reaches a boil. Stir to prevent scorching
Step 2: As the milk warms add half of the citric acid solution (14 cup) followed by the salt
Step 3: Hold the thermometer in the milk to constantly monitor the temperature. Stir gently to keep the milk moving. The milk will heat faster if it's moving and not just heating at the edges of the pot. After about 10 minutes, at about 70-75°C, the milk will begin thickening on the surface as delicate 'curdings' begin to form
Step 4: At about 80-85°C add more of the citric acid solution, one tablespoon at a time. A separation will occur as the whey turns yellow and the white curds continue to form It's important not to add too much citric acid solution as it will make the ricotta rubbery, so wait arid observe before adding more as you may not need to use it all. Stir gently and not too frequently so that the ricotta does not sink to the bottom of the pot and burn
Step 5: Continue to heat to 85-90°C. The ricotta curds will now form into larger pieces on the surface and separate from the whey. Turn the heat right down to allow the curds to firm up
Two stainless steel saucepans, one that fits inside the other to make a water bath, and large enough to stir the milk in. Or a single heavy bottom saucepan. Thermometer. Measuring spoons. Measuring cups. Slotted metal ladle metal doesn't hold bacteria as wood does. Sieve. Plastic ricotta basket (these can be bought or often found in tubs of good quality mozzarella). Rack and tray for draining. If you don't have a ricotta basket then use a sieve or colander draped in cheesecloth or fine muslin over a bowl
Ricotta ingredients: 2 litres whole milk. 1 teaspoon citric acid dissolved. in 1/2 cup cold water. 1/2 teaspoon salt
Ricotta recipe
Step 1: Heat the milk in a stainless steel pot over a water bath, or on a low to medium heat in a single pot. The temperature should not get high enough that the milk ever reaches a boil. Stir to prevent scorching
Step 2: As the milk warms add half of the citric acid solution (14 cup) followed by the salt
Step 3: Hold the thermometer in the milk to constantly monitor the temperature. Stir gently to keep the milk moving. The milk will heat faster if it's moving and not just heating at the edges of the pot. After about 10 minutes, at about 70-75°C, the milk will begin thickening on the surface as delicate 'curdings' begin to form
Step 4: At about 80-85°C add more of the citric acid solution, one tablespoon at a time. A separation will occur as the whey turns yellow and the white curds continue to form It's important not to add too much citric acid solution as it will make the ricotta rubbery, so wait arid observe before adding more as you may not need to use it all. Stir gently and not too frequently so that the ricotta does not sink to the bottom of the pot and burn
Step 5: Continue to heat to 85-90°C. The ricotta curds will now form into larger pieces on the surface and separate from the whey. Turn the heat right down to allow the curds to firm up
Step 6-7: Scoop the curds out of the pot with a sieve, place in a ricotta basket and set on a rack over a tray to drain. Alternatively place a sieve or colander over a bowl, draped with a fine muslin cloth and scoop the curds into the sieve to drain. Let the cheese drain for any where from 10 minutes to an hour, depending on whether you want soft or firmer ricotta. The longer it drains the firmer the ricotta will be
To Serve: Turn the mould on to a plate to serve. Add flavouring such as fresh herbs if desired. Refrigerate and use within 7 days
Tips
Bacteria likes to grow in milk so be very careful about hygiene. Sterilise equipment either with sterilising tablets (as used for baby bottles) or in boiling water. Anything that will go into the milk needs to be kept clean to prevent bacteria incubating. Keep the thermometer and ladle on a plate or clean tray rather than placing them on the kitchen bench. Lemon juice or vinegar can be used as the acid, but Katherine prefers citric acid for its consistency
To Serve: Turn the mould on to a plate to serve. Add flavouring such as fresh herbs if desired. Refrigerate and use within 7 days
Tips
Bacteria likes to grow in milk so be very careful about hygiene. Sterilise equipment either with sterilising tablets (as used for baby bottles) or in boiling water. Anything that will go into the milk needs to be kept clean to prevent bacteria incubating. Keep the thermometer and ladle on a plate or clean tray rather than placing them on the kitchen bench. Lemon juice or vinegar can be used as the acid, but Katherine prefers citric acid for its consistency
