495554 Tue Mar 04 00:09:34 -0800 2008 2 31 Home Cooking 0 3457559 The Chowhound Team split this post from the Pacific Northwest board ********* It's actually really easy to make your own fresh ricotta. Just heat up 8 cups milk and 1 cup heavy cream in a stainless steal pot (the best quality milk and cream you can get makes it tastier). Bring to a boil and turn off the heat. Add 3 1/2 Tablespoons of fresh lemon juice and stir. It will curdle and separate into curds and whey. Strain through a fine mesh sieve or a a colander lined with cheesecloth - you will end up with about 3 cups of ricotta. Season with salt to taste and chill. It takes only a few minutes and probably costs less than buying it at the store! Mon Mar 03 23:42:14 -0800 2008 169100 kitchenbitch 1 3457720 I've been thinking about home cheese making for several months -- ricotta, mozarella -- thanks to the "cheese queen" Ricki Carroll. http://www.cheesemaking.com/product_info-cPath-85-products_id-220.php Tue Mar 04 05:26:56 -0800 2008 3457559 33755 NYchowcook 1 3457824 I've used these recipes for years and I can't remember where I got them but along with the ricotta I have: Queso Blanco (Panir) 1 gal milk 1/4 c vinegar 1. Bring the cow’s milk to 180˚F (82.2˚C) over a direct heat source and hold it there for 4 minutes. 2. Stir in the vinegar until the whey and curds separate. 3. Pour the whole mixture into a cheesecloth-lined colander, and tie the four ends of the cheesecloth together. 4. Allow sitting for at least 3 hours until no whey flows from the bag. If a harder cheese is desired, the curds may be placed in a cheese press to expel more whey while allowing the curds to knit. 5. Unwrap and store in plastic wrap; it will last up to a week. Note: This cheese can then be cut and cooked by frying or even by deep-frying without melting or loosing its shape. It can even be used in a stir-fry. Marscarpone 1qt light or single cream 1/4 tsp tartaric acid 1. Using indirect heat in a double boiler, heat the light cream to 180˚F (82.2˚C). Stir in the tartaric acid for several minutes. 2. The cream should thicken to what looks like a custard with curd floating in it; if it does not, add a few drops more tartaric acid, but be very careful not to add too much, as this will make the cheese very grainy. 3. Drain the cheese over a cheesecloth-lined colander for about an hour. 4. Now place the cheesecloth into a bowl and chill overnight. 5. The cheese can be put into a container and stored until needed. It will last for 2 weeks. Scottish Crowdie 1qt buttermilk 1 juiced lemon 2 oz heavy cream 1/4 tsp salt 1. Bring the buttermilk to 170˚F (76.7˚C) and add the lemon juice. 2. Pour into cheesecloth-lined colander and tie, allowing the cheese to hang until the bag has stopped draining. 3. Refrigerate overnight and remove the cheese; add the cream and salt. Tue Mar 04 06:14:52 -0800 2008 3457559 160677 morwen