559639 Tue Sep 23 12:54:09 -0700 2008 9 31 Home Cooking 0 4055699 did anyone see the Diners, Drive-ins, and Dives where the guy made homemade Ricotta in what looked like about 20 minutes. Can it really be that easy. I've got to give that a shot. Tue Sep 23 12:54:10 -0700 2008 13121 GrillMaster 1 4056262 haven't seen the episode, but yes, ricotta is very simple - and relatively quick - to make. go for it! Tue Sep 23 16:11:07 -0700 2008 4055699 103920 goodhealthgourmet 1 4056286 It totally is. Because I only buy a gallon of milk from Costco every 2 weeks, and only my husband uses milk, I have a lot of milk on my hands. I make ricotta out of it ---easy and lovely. I don't tell anyone I know because I don't want to brag, but it really is easy. http://gorgeoustown.typepad.com/lex_culinaria/2005/05/how_to_ricott_i.html is who taught me. I also had heard that ricotta is actually made from the leftovers from cheesemaking, so I re-heat the leftover milk from the process found on this website. So I get 2 batches of ricotta - the second one is a bit less creamy but I mix it with the first, really creamy, batch and it is amazing. Tue Sep 23 16:19:08 -0700 2008 4055699 228073 CostcoDependent 1 4058260 I never liked ricotta until I made my own. Homemade ricotta is creamy and drier than store-bought, and it doesn't have that grainy texture. Plus, it's super simple. There are obviously a lot of methods, and I haven't seen the DD&D show, but here's what I do: 1. Mix 1 gallon milk (should be whole milk and NOT ultra-pasturized), 1t cheese salt, and 1t citric acid (dissolved in 1/2c cool water) in a large saucepan (I actually use a stockpot). 2. Bring to 190 degrees over medium-low heat, stirring occasionally to prevent scorching. Turn off heat. 3. Let curds rest 10-15 minutes. After this time, curds should be separated from the clear-pale yellowish whey. You'll see large chunks or glops of white cheese floating in the whey, but the whey should be clear-ish. 4. Use a slotted cheese strainer (or ladle, but be gentle) to remove curds from whey, placing them into a cheesecloth-lined colander. 5. Tie ends of cheesecloth to form a little bag, and squeeze gently to expell extra whey. 6. Let bag hang 1-2hrs (the longer it hangs, the drier the cheese). That's it! The ricotta will stay fresh for a week or two in a sealed container, but we usually eat it all within a day or two. Oh - and if you don't have citric acid (which can be bought at most beer making stores or online), you can use lemon juice, although I haven't had as much success with this - sometimes I think there's not enough acid... Good luck! Wed Sep 24 11:11:48 -0700 2008 4055699 201585 RosemaryHoney 1 4058683 I haven't tried making my own yet, but also came across Tom Colicchio making ricotta as part of a recipe for Roasted Tomato Crostini, which I am also immediately going to try...Seems easy enough... http://www.eatdrinkordie.com/videos/b7bcc257eb Wed Sep 24 13:14:28 -0700 2008 4055699 228278 VeniceBchKing 1 4178469 I saw it too and want to make it but can't find the recipe. All the ones on the web look different than his. If find it I will post. Sun Nov 16 16:32:25 -0800 2008 4055699 240681 ChiQ4UF 1 4891677 I copied this down from that same episode of Triple D. It's not super precise, but I figure it's enough info to get the job done. I hope it helps! RICOTTA CHEESE: 1 gallon whole milk 1 quart half and half 1 quart water *heat for a while* 3 tablespoons sugar 1/2 tablespoon sea salt *stir gently* 3 tablespoons lemon juice 1 quart buttermilk Cooking Directions 1. Cook for 20 minutes and allow to cool. Sun Jul 26 10:55:13 -0700 2009 4055699 1096844 edge3100 1 4894785 I just made this. SUPER easy and VERY good. Heat whole milk to 180F, remove from heat add lemon juice by the tablespoonfuls (3-5 tbs. for a half gallon) until it curdles. Drain in fine sieve. Save the liquid whey for making bread, adding to eggs, giving to the dog, etc. Add salt to ricotta. I also added olive oil and fresh chopped mixed herbs and molded into small rounds. You can do the exact same thing with goat's milk, which I found at Trader Joe's. Mon Jul 27 13:32:58 -0700 2009 4055699 123480 scuzzo 2 4895447 I just made this again, and I mere microwaved my milk until it just began to bubble around the edges, added the lemon juice, let sit a few minutes, drain and done. If your whey still looks milky and not yellowy clear, reheat the remaining why and get a second, smaller batch. Mon Jul 27 17:20:57 -0700 2009 4894785 123480 scuzzo 1 4895045 I make Gourmet's homemade ricotta using: 1/2 gallon whole milk 1 c. heavy cream 3 T. lemon juice 1/2 tsp. salt. Bring the dairies & salt up to full boil, drop the heat to low, then add lemon juice and stir for about 3-5 minutes on low (I usually allow mine to sit undisturbed for a while), then strain through cheesecloth (I've been using 100% cotton flour sack towels which seem to work better than the lousy cheesecloth I can get at the supermarket). Very easy, very fun. Mon Jul 27 14:54:16 -0700 2009 4055699 18608 sixelagogo