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Back Early from Vacation, Catching Up & Ricotta Cheese
by
Terri Powers
Calificación: 4.0
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%20and%201%20teaspoon%20of%20kosher%20salt%20in%20large%20pot%20and%20brought%20it%20to%20a%20simmer%20over%20medium%20high%20heat.%3C/p%3E%3Cp%3EWhen%20the%20milk%20started%20to%20simmer,%20I%20stirred%20in%203%20Tablespoons%20of%20fresh%20squeezed%20lemon%20juice%20and%20turned%20off%20the%20heat.%20You%20can%20just%20barely%20see%20the%20curds%20beginning%20to%20form.%3C/p%3E%3Cp%3EI%20had%20lined%20a%20colander%20with%20four%20layers%20of%20cheesecloth%20and%20after%20about%205%20minutes,%20I%20started%20scooping%20the%20curds%20out%20with%20a%20slotted%20spoon%20(with%20small%20holes)%20into%20the%20lined%20colander%20over%20a%20large%20bowl%20and%20allowed%20the%20curds%20to%20drain%20for%20about%2010%20minutes.%3C/p%3E%3Cp%3EThe%20recipe%20yielded%20about%201-1/2%20cups%20of%20fresh%20ricotta%20cheese,%20but%20I%20had%20a%20pot%20full%20of%20whey%20and%20I%20just%20couldn't%20throw%20it%20away!%20So%20I%20ran%20to%20the%20computer%20to%20get%20some%20ideas%20on%20how%20to%20use%20this%20stuff.%3C/p%3E%3Cp%3ENow%20let%20me%20say%20here%20that%20I%20think%20I%20did%20something%20wrong%20with%20the%20first%20batch%20I%20made%20because%20the%20whey%20was%20not%20clear.%20It%20looked%20almost%20like%20regular%20milk.%20I%20don't%20think%20I%20let%20the%20milk%20get%20hot%20enough.%3C/p%3E%3Cp%3EAnyway,%20I%20found%20this%20article%20about%20making%20Ricotta%20Cheese%20from%20the%20whey%20of%20other%20cheeses.%20I%20have%20to%20admit%20that%20I%20only%20skimmed%20the%20article%20before%20I%20decided%20to%20make%20more%20Ricotta%20from%20the%20Ricotta%20whey.%20Had%20I%20read%20the%20article%20completely,%20I%20would%20have%20seen%20the%20part%20that%20said,%20%22PLEASE%20NOTE%20that%20you%20cannot%20make%20Ricotta%20from%20the%20whey%20left%20over%20from%20making%20an%20acid%20precipitated%20cheese%20such%20as%20Panir/Queso%20Blanco%20or%20whole%20milk%20Ricotta.%20That%20is%20because%20you've%20already%20precipitated%20out%20all%20the%20albumin%20protein%20the%20milk%20has%20to%20give%20using%20acid%20and%20heat%20and%20there%20is%20nothing%20left%20over%20in%20the%20remaining%20whey%20to%20make%20whey%20Ricotta.%20Since%20the%20Ricotta%20I%20made%20is%20%22whole%20milk%20Ricotta,%22%20I%20should%20not%20have%20been%20able%20to%20make%20more%20Ricotta%20from%20the%20whey.%20That's%20why%20I%20think%20I%20did%20not%20make%20it%20properly%20the%20first%20time.%3C/p%3E%3Cp%3ESo%20here's%20what%20I%20did.%20I%20lined%20the%20colander%20with%20fresh%20cheesecloth%20and%20placed%20it%20over%20a%20large%20bowl.%20I%20put%20the%20whey%20on%20the%20stove%20and%20brought%20it%20to%20200%C2%B0%20(I%20just%20used%20a%20digital%20thermometer).%20When%20it%20reached%20200%C2%B0,%20I%20stirred%20in%201%20Tablespoon%20of%20distilled%20white%20vinegar.%20It%20immediately%20formed%20curds...%3C/p%3E%3Cp%3EI%20poured%20the%20curds%20and%20whey%20into%20the%20colander%20and%20lifted%20the%20colander%20out%20of%20the%20bowl%20over%20another%20large%20bowl%20to%20allow%20the%20cheese%20to%20drain.%20It%20was%20just%20like%20the%20first%20batch.%20Rich,%20creamy%20and%20very%20tasty.%20You%20can't%20tell%20them%20apart.%3C/p%3E%3Cp%3EI%20was%20fearful%20that%20the%20vinegar%20would%20give%20the%20cheese%20a%20different%20flavor.%20It%20didn't.%20They%20both%20taste%20the%20same.%3C/p%3E%3Cp%3EI%20wasn't%20planning%20anything%20specific%20to%20prepare%20with%20my%20fresh%20Ricotta,%20so%20today%20for%20lunch%20we%20had%20sliced%20french%20bread%20(drizzled%20with%20olive%20oil%20and%20baked%20in%20the%20oven%20for%20about%2010%20minutes)%20slathered%20with%20fresh%20Ricotta%20and%20topped%20with%20fresh%20basil%20and%20chopped%20tomatoes%20(drizzled%20with%20a%20little%20olive%20oil%20and%20balsamic%20vinegar,%20and%20sprinkled%20with%20salt%20and%20pepper).%20Heaven.%3C/p%3E%3Cp%3ETomorrow%20night's%20dinner%20will%20be%20Chicken%20Breasts%20Stuffed%20with%20Ricotta%20and%20Basil.%3C/p%3E){kind=link}