Recipe for homemade ricotta cheese?
OK, so I want to make this today for the first time, but the problem is...I have a few different recipes.
One calls for buttermilk, the other lemon juice, heavy cream, I just want to know a tried and true recipe!
Thank you very much for any help!!!
Happy Father's Day!!
I never posted, but I went with Ina's recipe....delish!! Came out great and I was very happy. Next time, I am going to try Mario Batali's recipe..a little different.
I'm pretty sure I've posted this in another thread at some point, but I *love* this post from seriouseats, evaluating each aspect of ricotta making and the difference it makes
I now always use the microwave (like tastesgood), and usually white vinegar, though I've used the other acids with good results as well.
I use whole milk, and about 2 T of lemon juice per litre of milk. I bring the milk to a boil, immediately turn the heat to low, add the lemon juice and stir until it goes clumpy. Then I let it sit for a while, and strain it through cheesecloth.
If I want firm paneer, I press it, if I want soft, I just rinse it and use it immediately.
It's a pretty robust process - you're basically doing everything you're taught *not* to do with milk, in order to get it to curdle, first boiling it and then adding acid.
One thing I do do, to speed up the process and reduce the chances of burning milk or boiling it over through inattention (I have gas burners, and my big pots aren't very thick bottomed) is microwave the milk to hot but not boiling before finishing on the stove, so you have to watch it for lest time.
The higher the fat content of your milk, the higher the fat content of the cheese. If you use lower fat milk, you'll get a smaller yield compared to cream (the milk solids are the same, but there's less fat volume).
So I don't have a recipe but just basics of the process.
After heating the milk and some recipes call for 190* and I've seen some that call for 125*, you just need an acid. All will work. if using vinegar or lemon juice you will want to wash it off so it doesn't flavor the cheese. The higher the temp when heating the milk the tighter the curds will be.
The cream will add richness and smoother texture back to the cheese when using whole milk or reduced fat