An extraordinary course in real Italian cooking, from basic Stepping-Stone recipes to more complex dishes for special occasions.Grace Pilato was born in a Sicilian mountain village. From her close knit family, she learned to make the homey, traditional dishes of her mother country-- and the joys of preparing and eating them together. Now a popular cooking instructor and an accomplished potter, Grace brings her talents, knowledge, and love of Italian cooking to this unusually useful
Ricotta is a soft curd fresh cheese made from pasteurized, homogenized cow, sheep, or goat milk. Ricotta is very light, creamy, and tasty. It has no preservatives and must be refrigerated. It will keep for up to 7 days. It is made throughout most of the regions of Italy and in various parts of the Mediterranean as well as in the U.S. Ricotta has always been very popular throughout Italy and recently is making a wonderful comeback in the United States.
Many people think making your own ricotta is difficult, but once you make it for the first time you will see how truly simple and rewarding it is. Making ricotta involves only a few common ingredients. I suggest that you prepare it with whole milk unless you are on a special restricted diet. The cream in the milk gives it its wonderful flavor. My philosophy is to eat less, but enjoy the best possible taste. I do not use ricotta as a filler but to enhance the flavor of a dish.
There are a few things to be on the alert for when making ricotta. To prevent scorching, you need to stir the milk about every 5 minutes, using a stainless-steel spatula. With this tool, you can scrape the entire bottom of the pan more efficiently. When you measure the vinegar, use a wet measuring cup, one made of glass or clear plastic that has a pouring spout. Place the measuring cup at eye level to make sure you have the exact amount. You will need an instant-read thermometer. I recommend the Taylor instant-read pocket thermometer; it is reliable, inexpensive, and compact. If you happen to make the mistake of overheating the milk, wait until it cools down a bit, checking the temperature. If curds did not form in good numbers or did not separate from the whey, the milk was probably not hot enough or you measured the vinegar improperly. If this happens, check the temperature and add more vinegar, 1 tablespoon at a time. You see, it's not that difficult.
Use a large, heavy-gauge stainless-steel saucepot. Wash it thoroughly with very hot water, but do not bother to dry it. (Leaving it wet helps prevent the milk from scorching.) Place the milk in the saucepot over medium heat. Add the salt and stir briefly. Allow the milk to heat up slowly, stirring occasionally with a metal spatula. When you notice tiny bubbles and steam forming on the surface of the milk, stir more frequently; don't let it scorch. You want it to reach 190 degrees F, near scalding temperature, just before boiling. Check the temperature with your thermometer periodically.
When it reaches the correct temperature, turn the heat off, add the vinegar, and stir gently for 1 minute. You will notice curds forming immediately. Take the pot off the stove. Cover with a dry, clean dishtowel and allow the mixture to sit undisturbed for 2 hours. On cold days, you can prepare your ricotta in the morning before going to work and let it sit until you come home.
When the ricotta has rested for 2 or more hours, take a piece of cheesecloth, dampen it with water, and lay it out inside a colander. With a slotted spoon or sieve, ladle out the ricotta into the prepared colander. Place the colander with the ricotta inside a larger pan or bowl so it can drain freely. Let it drain for 2 hours or longer.
Store the cheese in a covered container in the refrigerator.
NOTES Ricotta will keep in the refrigerator for up to 7 days. I do not recommend freezing, because when frozen it loses some of its textural qualities.
Use low-fat or part-skim milk in making ricotta only if you have dietary restrictions. The flavor comes from the cream in the whole milk.
