Okay, I finally managed to get some photos of the whole process of making Ricotta cheese.
This is one of the simplest and easy cheeses to make…and you can show off your kitchen skills with this quick and easy transformation of milk into something yummy for a dish to pass or the next family gathering.
First, we are going to start off with a large pot. I prefer a heavy bottom stainless.
Next you need a gallon of milk. Since I milk my Jersey cow (Belle) twice a day, I have fresh milk. If you look closely, you will see the cream line on the top of the milk.
Since I want to make whole milk ricotta, butter and also buttermilk cheese (as seen in previous posts), I am going to skim about 1/2 of the cream off the top of the milk.
I set this aside in my kitchen aid bowl to warm to room temperature.
I am going to use a bit of this cream later.
There is no need to warm the milk to room temperature. If you prefer a soured taste to your Ricotta cheese, then you need to allow it to come to room temperature before proceeding to next steps.
Once the milk has broken apart into the curds and whey, shut off the heat and allow to sit for 10 minutes. While the cheese is setting, it is time to get ready for the draining process.
You can store the finished cheese in the fridge for a week or so but it also freezes rather nicely. One recommendation: If you are going to freeze your cheese, do not add the cream. Add it once you have thawed it for you or just leave it out completely.
Over the next couple of days, I will be adding some wonderful recipes that you can use your fresh made Ricotta in….But, if you are looking for something quick and easy:
Add a drizzle of maple syrup, mix completely. Pour into a 9-inch baking dish and bake at 350 degrees F for about 40 minutes or until top turns golden brown. Serve with fresh fruits like strawberries or blueberries.
You can also try these simple easy alterations:
- 1/2 tsp. cinnamon and a dash of nutmeg
- 2 tbs. jam or jelly
- 1/4 cup of nuts and raisins
- 1/4 cup chives and herbs (I like to add precooked sausage or bacon bits on top)
- 2 tbs. dark rum and 1/4 cup raisins
All are cooked exactly as above. Hope you enjoy and would love to hear about any attempts or results. If you have any issues, feel free to let me know and I will help trouble shoot the issue.