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home > recipes > eggs / dairy > homemade ricotta cheese 2
1 gallon of whole milk 1 quart of buttermilk cheesecloth a rubber band 1. Fold rinsed cheesecloth into layers and use it to line a colander or sieve in the sink. 2. Pour the milks into a large Stainless Steel, Glass, or Ceramic saucepan. Don't use aluminium or copper which will react to the acids in the milk. 3. At this point I like to attach a candy thermometer to the side of the pan, it will come in handy later in the proceedings. 4. Put the pan over high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn't burn. 5. Once is the milk is warm, stop stirring and continue to heat. 6. You will start to see lumps forming in the milk - these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat. 7. Using an Asian Skimmer or other large flat ladle with holes, very gently transfer the curds to the lined sieve and leave them to drain. 8. Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with a rubberband, into a bag shape which can be hung from your faucet or tap. 9. Drain further until the cheese cools down and dripping completely comes to a halt. 10. Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.

Homemade Ricotta Cheese 2


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keyword: homemade
keyword: ricotta
keyword: cheese
ethnicity: italian
recipes for eggs-dairy
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(posted January 27, 2009)

1 gallon of whole
milk
1 quart of
buttermilk
cheesecloth
a rubber band

1. Fold rinsed
cheesecloth into layers and use it to line a colander or sieve in the sink.

2. Pour the milks into a large Stainless
Steel, Glass, or Ceramic saucepan. Don't use aluminium or copper which will react to the acids in the milk.

3. At this point I like to attach a
candy thermometer to the side of the pan, it will come in handy later in the proceedings.

4. Put the
pan over high heat and stir with a rubber
spatula, scraping the bottom of the pan to make sure the milk doesn't burn.

5. Once is the
milk is warm, stop stirring and continue to heat.

6. You will start to see lumps forming in the
milk - these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat.

7. Using an Asian
Skimmer or other large flat ladle with holes, very gently transfer the curds to the lined sieve and leave them to drain.

8. Once the draining has slowed to a drip, carefully gather the edges of the cloth around the
cheese and secure with a rubberband, into a bag shape which can be hung from your faucet or tap.

9.
Drain further until the cheese cools down and dripping completely comes to a halt.

10. Remove from the
cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.


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