Ricotta Cheese

Ricotta Cheese– Is a cheese that is made from cooking whole milk with vinegar, which causes the milk to curdle, separating the curds and whey. I prefer to use ricotta cheese brands that are more dry to avoid excess water to my recipe. If your ricotta cheese brand seems to be watery, it is wise to strain it before adding to any recipes. You can do this by letting it sit in a fine mesh strainer over another bowl for several hours.
Ricotta literally mean “re cooked”.
Ricotta curds are creamy white in appearance, slightly sweet in taste and have a texture that resembles cottage cheese.

1/4 c = 62g

To Make Your Own Ricotta Cheese:
Yield about 2 Cups (496g)
6cups whole milk (48 fl oz)
1 1/2 teaspoon kosher salt (9g)
3 tablespoons white wine vinegar

Mix Method:
Pour the milk and salt into a large pot.
Bring to a full boil over medium heat, stirring occasionally.
Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate the curds from the whey.
Pour the mixture into the cheesecloth-lined sieve that it set over a parge bowl to collect the drainage.
Let it to drain into the bowl at room temperature for about 30 minutes.
The longer you let it drain, the thicker the ricotta will be.
Discard the cheesecloth and any remaining whey liquid.
Use immediately or transfer to a clean container and cover with plastic wrap and refrigerate.
The ricotta will keep refrigerated for 4 to 5 days.

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  1. Ricotta is traditionally made from the whey left from the production of other cheeses, heating the whey and adding an acid (traditionally vinegard). That’s the reason of the name “re-cooked”. Nowadays they add cream or milk to the whey to make ricotta more “palatable” to modern consumers.

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