Ricotta
Usually made from the whey left from more sophisticated cooked cheeses, this recipe using whole milk is based on one from Neil and Carole Willman's Home Cheesemaking self-published, $20. Similar to Queso Blanco but not hung, it stays softer and can be eaten with either sweet or savory accompaniments.
Ingredients
2 litres unhomogenised milk
25ml white vinegar
Method
Clean up the area in which you plan to work, including the kitchen sink. Wash your equipment thoroughly.
Heat milk over direct heat in the saucepan to 90C, gently stirring regularly without scraping the bottom.
This should take about 15 minutes. Remove from the heat and slowly add vinegar, stirring continuously. You will notice that the milk suddenly separates and soft masses sink to the bottom of the saucepan. Line the colander with the cloth and gently tip the curds into it from the saucepan. The ricotta is ready to eat.
You will need
Very clean, large, preferably stainless steel stockpot/saucepan Stainless steel cooking thermometer with 0-100C range Long-handled, slotted, stainless steel spoon Colander (stainless steel or heavy plastic) Muslin or cheesecloth (available from fabric shops) or unused Chux cloths
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