Archive for the ‘CHEESE’ Category
WHOLE MILK RICOTTA, PART ONE
Ingredients
2 quarts whole milk
1/4 cup freshly squeezed lemon juice
1/2 tsp salt
candy thermometer
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- Cover the bottom of a pot with the slightest bit of water (think a couple of tablespoons at most). This will prevent the milk from burning on the bottom of the pan.
- Heat the milk over medium-low heat until it reaches 200 degrees, stirring occasionally to prevent a film from forming over the milk. This will take about 30 minutes.
- Once the temperature reaches 200, remove the milk from the heat and stir in the lemon juice. Let sit for 15 minutes.
- Drain the milk over a colander or cheesecloth, separating the curds from the whey, and add the salt. The longer the ricotta drains, the denser the finished cheese will be.
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I call this part one because I plan on trying a second batch using buttermilk. This recipe shouldn’t be called ricotta at all as it is not made with whey as in the traditional process. This is very similar in style and flavor to paneer, though less dense. It does taste like ricotta, and not the gritty, bland supermarket variety but fresh and with the slightest hint of lemon. Homemade ricotta with freshly chopped herbs makes a wonderful addition to a cheeseboard.
PLEASE NOTE:
- You cannot make ricotta from the left over whey because the albumin protein in the milk was released by exposing it to acid and heat. As a result, there is nothing left over in the remaining whey to make whey ricotta.
- Do not use aluminium or copper as they react to the acids in the milk.
HOMEMADE PANEER
Bad art. Good cheese.
Ingredients
1/2 gallon whole milk
1/4 cup fresh lemon juice
Cheesecloth
1/2 TBL salt
Optional 1/2 TBL flour
- Dampen the cheesecloth and place over a colander. The colander should be placed in a bowl big enough to catch the excess whey (for a later use).
- Pour the milk into a stainless steal pot and bring to a boil over medium high heat, stirring often to keep the milk from burning on the bottom of the pan.
- Once the milk is at a boil, turn off the burner and add the lemon juice.
- Stir until the curds form and the whey is a greenish color (30-40 stirs in the same direction should do it).
- Drain into the colander.
- Tie the ends of the cheesecloth around a long spoon. That spoon will then be placed in something that will allow the cheese to hang and catch the excess liquid that is drawn out. Place in the refrigerator for about 30 minutes.
- Place the cheese in a bowl and knead until smooth. Don’t worry if it crumbles because it will come together. Actually, if you plan on adding the salt or flour, this is the time to do it.
- Transfer the cheese ball to a flat surface and flatten it out as thick or thin as you want.
- Now you want to weigh it down for 30-60 minutes. You can put a plate over it with some cans. Evenly distributed weight is the key.
- Cut into squares and enjoy.
- Can be kept in the refrigerator for up to a week in water (think tofu).
Tip: For paneer used in frying or skewering, add 1/2 TBL flour for every 1/2 gallon of milk and knead in with salt before shaping.
Tip: Do not use meyer lemons. What little I’ve learned seems to point to the fact that they do not have enough acid.
Tip: The thinnest layer of water at the bottom of the pan will prevent the milk from scorching.
