Cheesemaking at Home: Including a Step-By-Step Guide and Recipes by Kelly Meral

Author:Kelly Meral [Meral, Kelly]
Language: eng
Format: epub
ISBN: 9781500693671
Amazon: 1500693677
Publisher: CreateSpace Independent Publishing Platform
Published: 2014-08-02T04:00:00+00:00

Whole Milk Ricotta

Ingredients:

1 gallon whole milk

1 teaspoon citric acid

½ cup cool water

2 tablespoons heavy cream

Cheese salt to taste

Instructions:

Pour the milk into a large cheese pot and whisk in the citric acid.

Slowly heat the milk to between 195°F and 205°F, stirring the mixture frequently.

Remove from heat and let sit for 1 hour without stirring.

Line a colander with a double layer of fine-weave cheesecloth and spoon in the curds.

Draw up the edges to form a bag then hang the bag to drain over a bowl for 30 minutes.

Transfer the curds to a bowl and incorporate the heavy cream and salt.

Cover and keep in the refrigerator for up to 1 week.

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