HOME > Chowhound > Home Cooking >
What have you made lately? Share your food adventure
TELL US

homemade ricotta cheese

l
lafarrell Mar 14, 2012 12:59 PM

Thanks to the urging of several chowhounders, I made some homemade ricotta a few weeks ago. It came out perfectly.

Now today I went to do it again and it doesn't seem to be working as well. I heated some milk and sauce in a saucepan and then added some lemon juice. The first time I did this, the curds separated beautifully, I strained it in cheesecloth and was done. Now, the curds separated a bit, but not nearly as much. I have very few curbs compared to last time.

Any ideas on why this batch is making so much less cheese? Many thanks.

  1. Candy Mar 18, 2012 01:32 PM

    I use full fat milk, cream line if i can get it and buttermilk. Heat a gallon of milk in a heavy pan to 155F. Add 2 C. buttermilk and remove from the heat. The curds will form. Drain the whey from the cheese and save it to make bread with. It adds extra protein and is not wasted.

    4 Replies
    1. re: Candy
      coll Mar 18, 2012 01:39 PM

      I used the whey I had left in a pot of broccoli chestnut bisque, and also a pot of curried chicken. So it didn't go to waste, there was so much of it!! Stil have a little more left.

      Using buttermilk is an interesting twist.

      1. re: coll
        w
        wyogal Mar 18, 2012 01:59 PM

        I've made it with buttermilk, too, when I have made it on purpose, planning ahead. Most times, it's a spur of the moment thing and I never have buttermilk on hand, but always have vinegar.
        Broccoli chestnut bisque you say? (bwahahahahah) Sounds interesting, I sometimes get chestnuts from my brother, and would like to know more about this.
        :)

        1. re: wyogal
          coll Mar 18, 2012 02:58 PM

          I also get an annual allotment of pecans from my brother and SIL in Georgia. Mostly use for baking though.

          I have been going through my files, since I find myself with more time lately, and found this recipe from our local newpaper many years ago (1994, I cut it out with the date which is unusal). It tastes sort of like cream of broccoli, but richer.

          BROCCOLI CHESTNUT BISQUE (This is in comic format for some reason, so bear with me)

          Slit 1/2 lb chestnuts

          Roast in oven 350 for 5 minutes.

          Peel and set aside. (I cheated and used one of the several bags of pre-roasted and peeled chestnuts I've been dying to get rid of)

          In a 3 qt pot, saute on low in 2 Tbsp butter for 10 minutes: 1 tsp minced garlic, 1/2 cup diced onion and 1 cup trimmed broccoli stems. (I used a lot more onion and garlic, plus shallots too)

          Stir in 3 Tbsp flour, then add 5 cups chicken stock (I did a quart of stock and a cup or so more of whey, otherwise it wouldn't have been so creamy I don't think)

          I used my stick wand/immersion blender to pure all this with half of the chestnuts added in.

          Bring to a boil, add 2 cups of broccoli florets. Season with white pepper.

          Simmer 15 minutes.

          Add 1/2 cup heavy cream and simmer 2 more minutes.

          Serve warm, topped with the rest of the chopped chestnuts.

          1. re: coll
            w
            wyogal Mar 18, 2012 04:13 PM

            Yummy! Thanks!

    2. coll Mar 18, 2012 01:24 PM

      The recipe I followed said 2 cups milk will make 1/2 cup ricotta. Not very cost effective, since I can get 3 lbs of old fashioned ricotta for $3 and change. But I want to learn how to do it just in case; first batch I did on the stove, almost saw bubbles coming up even though my cheap thermometer only read 150. Added vinegar, let sit and not much happened. Strained and all I got was a creamy piece of cheesecloth.

      So I took the other recipe I had pulled out to try to figure out what I did wrong; this one was for microwaving and said to keep putting it back in the mic for 30 seconds until it curdled. Gave up after 6 tries. Good thing I got the milk on sale!

      Took the other 2 cups I had of milk and heated in the microwave, that worked better. As promised, it yeilded about 1/2 cup. Definitely have to work on this though, this time the cheese was TOO dense for me.

      9 Replies
      1. re: coll
        w
        wyogal Mar 18, 2012 01:25 PM

        It may not be cost effective, but when freshly made, still warm with honey drizzled over..... oh my!

        1. re: wyogal
          coll Mar 18, 2012 01:27 PM

          Well, so far the stuff I get from Brooklyn is so much better, but I will keep working on it til I get it where I want. Hopefully before next Christmas! I just want it for mixing in with pasta, maybe this is a different animal?

          1. re: coll
            w
            wyogal Mar 18, 2012 01:32 PM

            i like to make it for gnocchi or would it be gnudi? And as a pasta filling. and to eat plain. or with honey. I just love it.
            I never boil the milk, I bring it to 180F, then dump in vinegar until it curdles. I never measure.

            1. re: wyogal
              coll Mar 18, 2012 01:37 PM

              I wouldn't bother measuring either now that I tried it. After my first failure, I saw the other recipe said bring to a slow boil so I went a little further to see if it helped. It did come out a bit better then.

              I served it to my husband for his white clam sauce, which is a family tradition to be served with ricotta, and he wasn't raving or anything. It sort of clumped up in there instead of disolving. Not enough for the two of us!

              1. re: coll
                biondanonima Mar 21, 2012 03:35 AM

                Where in Brooklyn can you get it so inexpensively? $1 a pound is unreal - I live in Queens and the few places that make it fresh around me charge WAY more than that. I actually find making it at home to be very cost effective, because the grocery store brands are usually about $5 a pound and I get about a pound and a half from a gallon of milk (which I buy at Costco for $3). If I had a source like yours I'd never make it again!

                BTW, I do it just as Wyogal does - heat to 180, add vinegar till it curdles, drain. I use full fat milk and drain it until it's a little drier than I want it to be, then stir in heavy cream to achieve my ideal texture. I find adding the cream to the milk pre-curdling gives it a pasty mouthfeel.

                1. re: biondanonima
                  coll Mar 21, 2012 05:23 AM

                  It's from Brooklyn but I get it wholesale at a restaurant supplier. Aiello/Scala is the brand. So it's not "fresh" but it is "old fashioned", like Calabro. I eat it out of the container, like a cannoli without a shell!

                  I am looking forward to trying to make it again myself, next time milk is on sale. It's just that it came out almost solid, and I expected fluffy curds. Adding the heavy cream after the fact might be what I need to do. I will have to keep trying, because I don't get to the place I buy my ricotta as much lately, and when I had to go back to Pollyo and Sorrento in a pinch, I was very unhappy.

                  1. re: coll
                    egit Mar 21, 2012 07:52 AM

                    I've made ricotta only a few times, so I'm no expert. The first time I made it, I had the same thing happen -- too solid. I was following a recipe that said to stop draining it after only 2-3 minutes. I probably let it drain for 5-10 minutes. The next time I made it I dumped it out of the cloth after maybe 3 minutes, and it came out much better.

                    I guess I found it hard to judge the timing because it took me a good 2-3 minutes just to scoop the curds from the whey. I was using what's basically a soup skimmer to accomplish it.

                    So here's a question for the cheese-makers: Do you just dump the entire contents of the pot into a cloth-lined strainer, or do you scoop/strain/drop the curds into the cloth-lined strainer? I've employed the latter technique, and I think that process makes it hard to figure out how long to drain it.

                    1. re: egit
                      biondanonima Mar 21, 2012 08:47 AM

                      I just dump, and I don't really time the straining, either. I just let it go until it seems a little thicker than I really want it, then put it in a storage container, break it up with a fork and add cream and salt until the consistency and flavor are what I'm looking for. I also find that if you overheat your milk, you get a much firmer product, so I'm always gentle with the heat and I watch the thermometer closely - no higher than 180.

                      1. re: egit
                        coll Mar 21, 2012 08:56 AM

                        My recipe said a half hour I think. No wonder! I scooped and dumped I think.

        2. n
          Nanzi Mar 15, 2012 08:07 AM

          If I do this how much vinegar, and Cider, White, Balsamic?

          3 Replies
          1. re: Nanzi
            egit Mar 15, 2012 09:06 AM

            I would definitely recommend white. It's neutral. Anything else and you will flavor the ricotta with the vinegar. It may be an interesting experiment if you really like balsamic and cider vinegar. But it probably won't yield a pure ricotta.

            1. re: egit
              biondanonima Mar 18, 2012 12:58 PM

              I use cider vinegar all the time and it doesn't flavor the cheese at all. The vinegar is left behind in the whey. I wouldn't use balsamic, due to the fact that it has sugar and isn't nearly as acidic as other vinegars, but cider vinegar is perfectly fine if you don't have white vinegar. I usually start with a half cup to a gallon of milk, but sometimes it needs more to get a clean break.

            2. re: Nanzi
              chicgail Mar 15, 2012 09:52 AM

              White vinegar. 1 T for each cup of milk seems to work.

            3. chicgail Mar 14, 2012 05:08 PM

              I posted with a similar problem last week. Here are the responses: http://chowhound.chow.com/topics/837887

              I got good counsel.

              1. You want just below boiling (between 165- and 190-degrees).
              2. Vinegar has a more consistent level of acidity than lemon juice.
              3. Add the vinegar after the milk has boiled, then stir well but gently.
              4. Let the milk stand and develop curds (the milk curdles).

              When I tried it the second time, it was easy. It was fast. It was delicious. The ricotta was sweet and light and felt like a cloud in my mouth.

              2 Replies
              1. re: chicgail
                l
                lafarrell Mar 15, 2012 05:07 AM

                Thank you. Those are the results that I got the first time: easy, fast, delicious. This time it seemed to take forever and didn't even taste as good, and I got a lot less. Maybe I didn't bring have the milk hot enough this time. And I'll try vinegar next time. I'm glad that I had success the first time (if only by accident) or I probably wouldn't bother to try again. I guess I have to work at it a bit.

                1. re: lafarrell
                  chicgail Mar 15, 2012 06:10 AM

                  Apparently vinegar has a more consistent acidity than lemon juice, which can vary in acidity.

              2. s
                Sjain Mar 14, 2012 02:42 PM

                In Indian cooking it is called home made paneer.
                Make sure to squeez lemon ahead of time in a cup and then pour lemon juice at one spot in fully boiled milk. Adding little bit of vinegar is O.K.
                Another reason could be if milk is full fat or less fat.
                You can use water in cooking or drink. Good for stomach.

                8 Replies
                1. re: Sjain
                  l
                  lafarrell Mar 14, 2012 05:04 PM

                  Thank you. I honestly hadn't thought about using the water for anything. It is a shame to waste and I'm sure you are correct about its medicinal properties.

                  1. re: lafarrell
                    m
                    magiesmom Mar 14, 2012 05:23 PM

                    whey, not water!

                  2. re: Sjain
                    l
                    lafarrell Mar 14, 2012 05:04 PM

                    Also, yes, I used 2% this time, and whole milk last time. Could that be it? I didn't think it would make that much of a difference.

                    1. re: lafarrell
                      m
                      magiesmom Mar 14, 2012 05:23 PM

                      it makes a huge difference.

                      1. re: magiesmom
                        Emme Mar 14, 2012 08:24 PM

                        +1!!
                        FWIW, i prefer to use vinegar most of the time...

                      2. re: lafarrell
                        biondanonima Mar 15, 2012 03:59 AM

                        2% milk shouldn't make a huge difference in your yield, actually - just in the flavor/texture of the final product. I have had this issue many times when making ricotta, and the answer is simply to keep adding acid until you get a "clean break" between curds and whey. The whey should be clear and greenish-yellow, not milky at all.

                        1. re: biondanonima
                          l
                          lafarrell Mar 15, 2012 05:00 AM

                          That was a big difference from last time. Last time, the whey was clear and greenish-yellow, as you say. This time it was milky. I did try to add more lemon juice, but it didn't do anything. Maybe I needed to add even more.

                          1. re: lafarrell
                            biondanonima Mar 18, 2012 12:55 PM

                            Yes, when that happens to me I gently reheat to 180 and add more vinegar by tablespoons until I get a truly clean break, no milky whey. It can take a lot more than you might think, but the additional acid doesn't stay in the cheese, so it doesn't affect the flavor at all in my experience.

                    2. dave_c Mar 14, 2012 02:29 PM

                      Are you using fresh lemon juice or concentrate?
                      The pH of fresh juice can vary.
                      I'd add a little vinegar to the batch to see if you get more curds.

                      1 Reply
                      1. re: dave_c
                        l
                        lafarrell Mar 14, 2012 05:03 PM

                        I was using fresh lemon juice. I even added a little more, but it didn't help. I didn't think of vinegar. In the end, I took out the curds that I had, but I had about a cup of cheese out of a gallon of milk. Not too good.

                      Show Hidden Posts