Delicious Fresh Ricotta Cheese, homemade and delicious
I have always wanted to make cheese. I started with the ricotta because it seems fairly easy to make. I plan on making mozzarella too, but probably not today. So, you will have another recipe and video coming with mozzarella cheese.
Today is our son’s birthday and he wants some not so healthy food for his birthday. Like sugary stuff, but it’s his birthday and he wants chocolate ice cream cake with homemade ice cream, cake, and marshmallow fluff.
For dinner he wants Lasagna, I was going to make the noodles too, but I just didn’t have it in me today. I made almost everything though! 🙂 I love doing that, less crap that way! But still contains carbs and sugar. But fewer chemicals and stuff than in boxed cake mix and icing. You understand? I make it from scratch. 🙂
I have wanted to try and make my own cheese for some time, I have seen a lot of recipes online and there really are a lot of options available. I’m going to use a recipe from the nice book of cheese recipes I received from Standing Stone Farms. The recipe seems really easy and I love that!
I have the Supreme kit which allows me to make numerous types of cheeses. That makes me super stoked! The kit I have allows you to make Mozzarella, Burrata, Ricotta, Feta, Chèvre (Goat Cheese), Flavored Chevres, Squeaky Cheddar Cheese Curds, Cream Cheese, Queso Blanco, Queso Fresco and Mascarpone! Plus the kit comes with all kinds of extra’s!
Burrata sounds like an awesome cheese, too. I have never heard of it before seeing the name on the kit and looking it up to see what kind of cheese it is. I’m intrigued and may just give that a try too! I am eager to make two fillings one seasoned with something and another salted only. I look forward to that! YUM!
Kit contains:
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- Liquid Microbial Rennet (Vegetarian & Kosher) – not a tablet that needs to be dissolved & divided which leads to inconsistency in your cheese making!
- Mesophilic Culture (MM100)
Calcium Chloride – a must when making cheese with store-bought milk. - Citric Acid
- Cheese Salt
- Lipase powder (Not included in most cheese kits, this is used in all Italian & Mediterranean cheeses. It is where all the flavor comes from!)
- Instant Read Thermometer
- Soft Curd Draining Cloth
Disposable gloves for handling cheese * - Our Fully instructional 2 hour DVD, A JOURNEY THROUGH HOME CHEESE MAKING, a one-on-one in the kitchen from Milk to Cheese instruction for Feta, Marinated Feta, Chevre, Flavored Chevre, Mozzarella, Pinwheels, Ricotta, and Butter.
- Enough ingredients to turn 20-25 gallons of milk into wonderful cheese!! Includes my famous no fail Mozzarella & Feta recipes!
Please note: In addition to this kit, you will need milk (not ultra-pasteurized, soy or almond), your flavoring ingredients, thermometer, a stainless steel, glass or enamel pot and a slotted spoon in order to begin your Cheese Making Journey.
So, the ricotta for the lasagna is going to be fun to make! 🙂
Here is the Recipe!
Delicious Homemade Ricotta
This came out amazing and it’s always awesome to know you made it yourself!
- 8 c Whole Milk
- 1 c Heavy Cream
- 1/2 tsp Citric Acid (You can get this <a href="https://standingstonefarms.com/collections/ingredients/products/citric-acid" target="_blank">Here</a>!)
- 1 tsp Cheese Salt (You can get his <a href="https://standingstonefarms.com/collections/ingredients/products/cheese-salt" target="_blank">Here</a>! )
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Start by sterilizing and cleaning everything well.
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Combine the milk and cream by stirring in a gentle up and down motion.
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Next add the citric acid and stir gently in an up and down motion
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Add 1/2 tsp of salt and stir in the same up and down motion.
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Turn the heat to low-med and heat it until the milk reaches 140 degrees or until the milk film on top has turned to curds. You can use a silicone spatula to give it a swirl and scrape the bottom of the pan to make sure nothing is sticking and scalding. Only do this one time.
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Watch the curd it should be floating on top and it will start to get thick and look similar to a volcano erupting with whey. This usually happens around 180 to 190 degrees. You don’t have to use a thermometer if you can recognize this volcano of whey when it happens.
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Remove it from the heat as soon as you see the volcano eruption and cover and let it rest for 30 minutes.
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Place your cheese cloth in a strainer and you can stir in salt now or just let it drain the whey away from the curds for at least 10 minutes or so.
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You can serve it now or save it for later. You can use the ricotta in a hot or cold dish, dips, desserts, etc…
It may be frozen up to 6 months
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