Fresh Ricotta

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Fresh Ricotta



Tools

Measuring Spoons,Wooden spoon, slotted spoon,sieve with cheese cloth ( or a

clean hankerchief) Bowl for it to sit on.Candy Thermometer,instant read or

digital probe.

Directions

Pour Milk,Cream,salt into a non reactive pot,SS or enambled.Heat on meddium

low,stirring every few minutes.Til it reaches 185*F add the Vinegar stir

gently for a minute.Let it rest 10 minutes or longer.Spoon curds into cheese

cloth to drain.Sqeeze out as much water as you can tye the cloth off and

hang in a measuring cup to drain more.



Cheese Cloth ready



Milk being heated



Polder set to 182*F that is to get my attention.



Medium low on the heat.



Removed from heat at 185*F Vinegar added letting it rest 10 minutes

You can see the curds forming



Skimming the curds out



Nice and slow drained for a while



Tied and squeezed drying out more in fridge.



Will update as to the amount I recovered tomorrow.

Thanks for looking
 
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Reactions: disco
Looks great. Will you smoke it?

Wouldn't this actually be mozzarella rather than ricotta (which is made from the whey left after making mozzarella)?
 
What a great project. I am looking forward to the finished product.

points1.png


Disco
 
Looks great. Will you smoke it?

Wouldn't this actually be mozzarella rather than ricotta (which is made from the whey left after making mozzarella)?
Mozzarella is made using rennet to form a tighter curd, this will not get that thick.
 
Finished draining nice thick Ricotta

Unwrapped




Weighed it not a bad amount for 1 quart. milk





This will be a special treat.

Now I want to make my own Lasagna, I make my own pasta but I think this and the fresh Mozzarella.

Another shout out Thanks Gary

http://www.smokingmeatforums.com/t/169481/mozzarella-thursday
 
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Reactions: gary s
Awesome. Get mother- in-law to doWith me. She would luv it. One girl that can't sit still unfortunally. Cooks dishes way to early for holidays.
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Nice   I like it    
points.gif
 I've done Mozzarella  I'll have to try Ricotta

Gary
 
Looks good! I make a similar recipe with 1 Quart Buttermilk per Gallon of Milk.

@ Atomicsmoke...Traditionally Ricotta is made from the Whey, " recooked ", that is collected after making Mozzarella or other rennet curdled cheese. Acid curdled cheese, like this recipe, made from Milk, etc. is typically called Farmers Cheese. Since Whey is not something we can easily buy in the grocery store, most folks and even some commercial manufacturers, use Milk and call it Ricotta since it is easily recognized as such...JJ 
 
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