You know what’s awesome. Ricotta. I’ve always liked it a lot. I decided this post needed to exhist after the Ravioli one. Store bought stuff used to taste awesome to me…I can’t tell if they all just SUCK now, or if it’s because I started making my own and literally nothing compares anymore. WARNING: If you make your own…storebought from that point forward will taste like crap…and soap. Seriously…soap. Make your own.
About 6 months or so ago I decided to try and make my own…turns out it’s really simple, it’s just all about the ingredients and timing. The right kind of whole milk and the right recipe. I’ve tried several… but the one that seems to work the best for my little Kimbertastebuds is an old Sicilian recipe I found… it was one of those I stumbled upon online…and I’ve never been able to locate it again…thank goodness I printed it out. If anyone wants the step by step instructions just let me know… but any basic ricotta recipe will tell you how to do it. DON”T let it boil hard….or for very long. It really does take a little finese. I’ve made a couple that didn’t turn out at all…it really takes a patience to get the right consistency…and a sincere gallon of whole milk. Most stores don’t even carry it…and it’s expensive. Most recipes don’t call for the buttermilk…I’ve tried several ways….and this one is my personal favorite… it’s a little sweeter. After you’ve purchased all this liquid…you’ll blow basically 10 bucks on MILK (ha) for not much ricotta….after the cheese forms (curd) the rest is just liquid discharge which is actually pure whey. So if you do protein shakes…this is for you…you’re own pure whey. Depending on how much you get to firm up it makes like 1 1/2 to 2 1/2 cups. I realize this post was brief and choppy…but deal with it: I’ve just given you the tool of Ricotta Knowledge!
Mozzerela is next on my list. Any takers?!
- 1 gallon whole milk
- 1 quart cultured buttermilk
- 1 quart heavy cream (optional)
- salt to taste
- large, heavy bottom pan
- cheese cloth