* Exported from MasterCook Mac * Homemade Ricotta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Information La Cucina Italiana Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- see text for instructions Making cheese in your own kitchen won't require expensive or extensive equipment, nor will it demand a great deal of time or expertise. Once you've mastered the basic procedure you'll find yourself making it time and again. All you'll need--aside from fresh, whole milk and heavy cream, depending on the cheese you are making--is a digital thermometer to gauge the temperature of the milk, a stainless steel saucepan to heat the milk, some rennet or citric acid to turn the milk into curd, a measuring cup, a spatula to break up the curd, a slotted spoon to transfer the curd to the baskets, some tightly woven butter muslin or cheesecloth to drain off the whey, and some perforated baskets to shape the cheese. Stainless steel, plastic, or straw baskets are fine, but stainless steel or plastic baskets are easier to sterilize between uses. All of these supplies can be purchased from a number of good mail-order companies. Don't expect to save money by making cheese at home: the homemade product will cost you roughly the same as the storebought. But the difference in flavor will be remarkable, and the satisfaction you'll derive from eating it will be far superior. On these pages you'll see how ricotta, creamy caciotta, and firm caciotta are made. These are three of the easiest and most delicious cheeses you can make at home, and they'll be perfectly safe to eat as long as they're prepared according to instructions, refrigerated immediately, and eaten within days. We also include two recipes to feature your homemade cheese. And now, a few helpful hints before you start making cheese. RICOTTA Keep in mind that ricotta is the easiest fresh cheese for beginners: it calls for citric acid, not rennet, to coagulate the milk into curds. Once you've made fresh ricotta, you'll be hooked on its sweet, delectably rich taste and its creamy texture. Heat 12 cups (3 quarts) of whole milk in a stainless steel saucepan until the milk reaches a temperature of 194, stirring once in a while. Dissolve 3 grams (just 1 little over 1/2 teaspoon) of citric acid in the milk; continue to stir the milk until curd begins to surface. Turn off the heat under the saucepan; let the curd set for 45 minutes, undisturbed. Transfer the curd to 2 perforated baskets with a slotted spoon, and refrigerate for 12 hours before serving. Makes 1 1/2 pounds of ricotta. La Cucina Italiana, April 1999 - - - - - - - - - - - - - - - - - - Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium NOTES : La Cucina Italiana, April 1999 _____