Ricotta Cheese

This is so easy.... really... Today I am ill and Karl wanted Ricotta and Spinach Quiche for supper. So I made this batch, and did everything wrong, and it still worked! So if I manage today then you can all make it!



Place your RAW milk in a thick based pot and slowly heat till between 70'C and 80'C [165'F to 175'F ]. Take about 10 minutes.




Once it reaches this temperature range slowly squeeze the juice from your garden lemons into the milk. If you don't have lemons then use vinegar- apple cider is the best, but any will do.


The milk slowly starts to coagulate. Let the temperature rise a bit more but not over 85'C Continue slowly adding the lemon juice. Do not stir to much, this will disturb the coagulation process.


Coagulation becomes more obvious. Again do not stir to much. But continue adding lemon juice. The warmed milk starts to change colour. It slowly starts to become transparent and yellowish - but this takes time.


Hooray! Its working!!

At this point I take it off the hot plate. And leave it to rest for 5 minutes or so. This allows more coagulation to occur.




Yum! Check the colour of the whey [milky water] If it is whitish add more lemon juice,




If the whey is yellowish - like in this picture, then it is done, well maybe their is still a little to coagulate, but this is good enough for me!

If yours does not look like this you either need more heat or more lemon juice.

Ok, Harvest time...


Place a piece of muslin in your colander and pour the cheesy whey into the muslin. Join the corners and hang to strain. I tie it onto my tap... convenient heh!

Leave it for 1 hour or so... depending on you patience. LOL

Oh my! Its perfect, just a little moist still..
My solution is easy


Years ago [before my anti plastics era] I bought these 'soap dishes' from Makro. They are cheap and nasty, but ideal for straining cheese!
I leave the cheese in this container [in the fridge] till I cook with it tonight.

ENJOY!


I used 4,5 L and made 500g Ricotta Cheese