Earlier I made mozzarella and had leftover whey. So I thought I would try my hand and making Ricotta Cheese. Probably one of the simplest cheeses to make. A lot hotter temperatures than your mozzarella, 195 degrees, so it takes about 2 hours to make. And if you don't stir, you burn. I purchased some Ricotta from the store to do a side by side comparison with the sassy-side-kick wife! Trust me, she can be brutally honest.
Left over whey from the mozzarella cannot sit more than 2 hours.
Starting temp: 125 degrees.Hit my target-195 degrees! Stirring often.
Add a gallon of Organic Whole Milk.
Bring the temp back up to 195 degrees and stir often. Remove from heat and stir in 8 TBS of fresh lemon.
I strain mine through cheese cloth. I wanted it a little dry. Sat for 5 minutes.
And there you go, fresh Ricotta Cheese!Now for the true test... Store or Fresh?
Look at the face after store bought...
Okay... she is really not a ricotta fan. But liked homemade over store.
Lasagna anyone? Or may be Ziti?
That sassy side kick wife is a trooper! I'm not sure I could spoon plain ricotta in my mouth. But I would definitely try the lasagna and ziti. Great pictures.
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