HOW TO MAKE YOUR OWN RICOTTA CHEESE Source:
The Food Lover's Companion by Sharon Tyler HerbstWHAT IS RICOTTA CHEESEPronounced: [ rih-KAHT-tuh ]
This rich fresh cheese is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the WHEY drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it's made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means "re-cooked," and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.
HOW TO MAKE YOUR OWN RICOTTA CHEESE Rich Fresh Ricotta Makes 3 cups
12 cups (3 quarts) whole milk
1 1/2 cups whole-milk yogurt
1 1/2 cups heavy cream
Pinch salt
Pinch ground nutmeg
In a large kettle, combine the milk, yogurt and cream and bring to a boil over medium-high heat. Boil for 2 minutes, or until the milk is very curdled.
Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer doesn't rest in liquid.
Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg. The cheese will keep, refrigerated, up to 3 days.
