Ricotta Recipe:
Ricotta is made from re-cooked whey. In fact the word ‘Ricotta’ means ‘re-cooked’. It forms when proteins from the why separate, rise and coagulate. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe’s milk whey), ricotta piemontese (cow’s milk whey + 10% milk) and ricotta romana (a by-product of Romano cheese production).
This recipe adds additional milk to raise the yield (it is a variety of ricotta salata moliterna. Regardless, this recipe will not yield much more than a cup of cheese.
Ingredients:
Whey from the making of 1 gallon cheese recipe
1 Quart Milk
1/3 cup White Vinegar
1. Mix the quart of milk with the whey
2. Warm the mixture to 100ºF/ 38ºC. Keep it at this temp for about an hour
3. The milk might curdle, don’t worry. After an hour, bring the temp of the milk mixture to 200ºF/ 93.5ºC. Do not allow it to boil
4. While sstirring with a whisk, slowly add the white vinegar
5. Stir for an additional five mins then remove the mixture from the heat
6. Cool the mixture in the refrigerator for at least 8-10 hours
7. Line the colander with a bouble layer of very fine cheesecloth or butter muslin
8. Pour the mixture through the colander. Allow the cheese to drain for several hours
9. Salt the ricotta cheese to taste
10. Place the cheese into a sealable container in your refrigerator
Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts
Mascarpone Cheese
Mascarpone Cheese Recipe:
This cheese is used in various Italian pastries and dessers. It also tastes great on a piece of toast with sprinkled sugar!
1qt Light Cream
¼ tsp Tartaric Acid
1. Heat 1 qt of LIGHT CREAM to 180ºF (82ºC)
2. Add ¼ tsp tartaric acid
3. Stir for about 10-15 mins
4. The cream should thicken with small flecks of curd
5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour
6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hrs)
7. In the morning, scoop out the cheese and put into an airtight container
** Tartaric Acid is available from any cheesemaking supply company and most wine companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
This cheese is used in various Italian pastries and dessers. It also tastes great on a piece of toast with sprinkled sugar!
1qt Light Cream
¼ tsp Tartaric Acid
1. Heat 1 qt of LIGHT CREAM to 180ºF (82ºC)
2. Add ¼ tsp tartaric acid
3. Stir for about 10-15 mins
4. The cream should thicken with small flecks of curd
5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour
6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hrs)
7. In the morning, scoop out the cheese and put into an airtight container
** Tartaric Acid is available from any cheesemaking supply company and most wine companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
Yoghurt
Yoghurt:
1 litre of milk
2 tbsp of live yoghurt
In a clean tub, smear yoghurt on bottom and edges,
Pour in the blood warm milk. It it was long life milk you will need to heat it to bood warm, if it was fresh milk, boil first, then let cool to form blood warm (37ºC).
Mix and leave in a warm place for 8 hrs.
Put in the fridge
If you want thick creamy yoghurt, put through a cheese cloth and reserve the whey for scones and bread making.
1 litre of milk
2 tbsp of live yoghurt
In a clean tub, smear yoghurt on bottom and edges,
Pour in the blood warm milk. It it was long life milk you will need to heat it to bood warm, if it was fresh milk, boil first, then let cool to form blood warm (37ºC).
Mix and leave in a warm place for 8 hrs.
Put in the fridge
If you want thick creamy yoghurt, put through a cheese cloth and reserve the whey for scones and bread making.
Quark
Quark, a simple curd Cheese:
You will need:
1 litre (1 ¾ pints) of milk
Juice of ½ lemon
Fresh herbs for flavouring (optional)
A saucepan
A colander
Some cheese cloth or muslin
A washing up bowl
A plastic container or bow
1. Method:
2. Bring the milk just to the boil, then add the lemon juice
3. Remove the pan from the heat and leave to settle for a little while
4. Bring the pan to the boil again, then let the milk cool once more
5. It will have curdled
6. Place the cheese cloth in the colander, place the colander over the washing up bowl, (so that the colander does not touch the bottom of the bowl)
7. Pour in the curdled milk and allow the whey to drain (this may take some time)
8. Take the corners of the cheese cloth and tie tightly with string, hang up over the washing up bowl and allow to drain for a further hour.
9. Don’t press on the cloth as it will affect the flavour of the quark and it will become sticky
10. Turn the quark out of the cheese cloth into the container or bowl, at this stage the quark may be flavoured with chopped chives or other fresh herbs
11. Place in the refrigerator to cool before sampling
You will need:
1 litre (1 ¾ pints) of milk
Juice of ½ lemon
Fresh herbs for flavouring (optional)
A saucepan
A colander
Some cheese cloth or muslin
A washing up bowl
A plastic container or bow
1. Method:
2. Bring the milk just to the boil, then add the lemon juice
3. Remove the pan from the heat and leave to settle for a little while
4. Bring the pan to the boil again, then let the milk cool once more
5. It will have curdled
6. Place the cheese cloth in the colander, place the colander over the washing up bowl, (so that the colander does not touch the bottom of the bowl)
7. Pour in the curdled milk and allow the whey to drain (this may take some time)
8. Take the corners of the cheese cloth and tie tightly with string, hang up over the washing up bowl and allow to drain for a further hour.
9. Don’t press on the cloth as it will affect the flavour of the quark and it will become sticky
10. Turn the quark out of the cheese cloth into the container or bowl, at this stage the quark may be flavoured with chopped chives or other fresh herbs
11. Place in the refrigerator to cool before sampling
Queso Blanco
Queso Blanco Recipe:
Put it in your lasagne recipes instead of Ricotta or in addition to it. Yum!
Ingredients:
1 Litre whole milk
¼ cup white vinegar**
1. Heat milk to 82ºC stirring constantly Be careful not to burn the milk
2. While mixing with a whist, slowly add the white vinegar. You will notice the milk begins to curdle
3. Keep stirring for 10-15 mins
4. Line a colander with a fine cheesecloth
5. Pour the curdled milk through the colander
6. Allowthe curds to cool for about 20 mins
7. Tie the four corners of the cheese cloth together and hang it to drain for about 5-7 hrs (until it stops dripping)
8. The solidified cheese can be broken apart and salted to taste or kept unsalted
** the juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavour
Put it in your lasagne recipes instead of Ricotta or in addition to it. Yum!
Ingredients:
1 Litre whole milk
¼ cup white vinegar**
1. Heat milk to 82ºC stirring constantly Be careful not to burn the milk
2. While mixing with a whist, slowly add the white vinegar. You will notice the milk begins to curdle
3. Keep stirring for 10-15 mins
4. Line a colander with a fine cheesecloth
5. Pour the curdled milk through the colander
6. Allowthe curds to cool for about 20 mins
7. Tie the four corners of the cheese cloth together and hang it to drain for about 5-7 hrs (until it stops dripping)
8. The solidified cheese can be broken apart and salted to taste or kept unsalted
** the juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavour
Homemade Ricotta Cheese:
Unlike most other fresh cheeses, cottage and cream cheese, for example – the curd of this bland, light cheese is formed by the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short.
It is good for such dishes as lasagne and manicotti, in place of cottage cheese.
You’ll find it is a bit creamier than most cottage chesses, with a much finer curd.
Ingredients:
2 litres regular milk
3 tbsp distilled white vinegar or ¼ cup of strained fresh lemon juice
Salt
1. Pour the milk into a heavy stainless-steel pot
2. Stir in the vinegar or lemon juice
3. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200F on the thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temp will remain fairly uniform at a reading of between 80 and 100ºF (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temp of the environment and the characteristics of the milk;
4. Line a fine sieve with doubled dampened cheesecloth (or better yet, two layers of very fine-meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yoghurt like;
5. If you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up and drain further; in warm weather, there draining might well be completed in the refrigerator; when the texture of the cheese is to your liking, and a little salt (from ¼ to ½ tsp) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hrs, and it will keep well for 4 or 5 days.
6. It makes about 1 pound
It is good for such dishes as lasagne and manicotti, in place of cottage cheese.
You’ll find it is a bit creamier than most cottage chesses, with a much finer curd.
Ingredients:
2 litres regular milk
3 tbsp distilled white vinegar or ¼ cup of strained fresh lemon juice
Salt
1. Pour the milk into a heavy stainless-steel pot
2. Stir in the vinegar or lemon juice
3. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200F on the thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temp will remain fairly uniform at a reading of between 80 and 100ºF (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temp of the environment and the characteristics of the milk;
4. Line a fine sieve with doubled dampened cheesecloth (or better yet, two layers of very fine-meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yoghurt like;
5. If you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up and drain further; in warm weather, there draining might well be completed in the refrigerator; when the texture of the cheese is to your liking, and a little salt (from ¼ to ½ tsp) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hrs, and it will keep well for 4 or 5 days.
6. It makes about 1 pound
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