Easy Ricotta
This is a recipe I came up with myself after a bit of experience. I use ricotta on a regular basis for lasagna. Homemade lasagna with homemade mozzarella cheese and homemade ricotta cheese is excellent!
1. 2 quarts fresh milk (cool or room temperature).
2. 1 teaspoon citric acid powder dissolved in 1/4 cup cool water. Stir into milk for about 20 seconds.
3. 3 tablespoons red wine vinegar. Add to milk and stir.
4. Heat milk to 88 degrees F, stirring occasionally.
5. 1/2 junket rennet tablet, dissolved in 1/4 cup cool water. Stir into milk, and shut off heat.
6. Cover and let milk sit for 1 hour.
7. Drain curds in cheesecloth lined colander or cheesecloth bag. Gather corners, tie together (hair ties work well for this), and hang bag until it stops dripping.
8. Add herbs/spices to taste. I use garlic powder, onion powder (not salt), parsley, and basil. I also add about 1/4 cup of cold milk back into the cheese and 2 ounces of mesophilic starter. This is to your taste, though.
Visitors since 11/2/2000