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How to make Ricotta Cheese

Whey Ricotta

What you will need to make 1 to 2 cups of Whey Ricotta:whey-ricotta-finished.jpg

  • 7 ½ Litres fresh Whey, no more than 3 hours old
  • 1 ½ Litres Full Cream for increased yield
  • ¼ Cup Cider Vinegar
  • Cheese Cloth or Butter Muslin
  • Colander
  • ½ teaspoon Cheese Salt (optional)
  • ½ teaspoon Herbs (optional)

Method:

  1. Clean and sterilise everything that will be used during the cheese making process! 
  2. Pour the whey into a large pot. Add the cream if desired. Heat the mixture to 93°C.
  3. While stirring, turn off the heat and add the vinegar. You will notice tiny white particles of precipitated albuminous protein.
  4. Carefully ladle the curds into a colander lined with cheese cloth or butter muslin. Allow to drain.
  5. When the cloth is cool enough to handle, tie the corners into a knot and hang over the sink to drain for several hours.
  6. When the cheese has stopped draining, untie the cloth and place the cheese into a bowl. Add the salt to taste or even some herbs (Optional).
  7. Cover the bowl and refrigerate for up to a week.

 

Whole Milk Ricotta

What you will need to make approx. 900g of Whole Milk Ricotta:ricotta-finished.jpg

  • 3½ Litres Full Cream Milk 
  • 1 teaspoon Citric Acid dissolved in ¼ cup of water
  • Cheese Cloth
  • ½ teaspoon Cheese Salt (optional)
  • 1-2 tablespoons heavy cream (optional)

Method:

  1. Clean and sterilise everything that will be used during the cheese making process! 
  2. Add the citric acid solution and Salt (optional) into the milk and mix thoroughly.  
  3. In a large pot, directly heat the milk to 85-90°C. (Do not boil). Stir often to prevent scorching.
  4. As soon as the curds and whey separate, (make sure there is no milky whey), turn off the heat and let it set, undisturbed, for 10 minutes.
  5. Line a colander with cheese cloth and carefully ladle the curds in to drain. Tie the corners of the cloth into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.
  6. The cheese is ready to eat immediately. For a creamier consistency, add the cream at the end and mix thoroughly.
  7. Store in a covered container in the fridge for 1-2 weeks.