Ricotta - is soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. It's quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. It’s used in many Italian dishes, especially as a stuffing for ravioli or in pastries.
Ricotta is produced from a mixture of wheat and acid. It can be made from whole or skim milk. Raw milk can be used when making Ricotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization. When made from a mixture of milk and whey it is called Ricotone.
1. Heat Whey & Add Salt
When making whey Ricotta, use leftover whey from a batch of cultured cheese. The fresher the whey the better.
Heat the whey, without agitating. Once it reaches 160°F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield.
Continue heating to 170°F then add 1/2 tsp of salt for every gallon of whey, mix in quickly.
Continue heating without agitation to 185°F and hold at this temp until the ricotta rises.
Note: Some people heat to jsut below boiling (200F), this is not necessary, but it will not be a problem if the whey heats well into the 190's.
2. Add Citric Adic
Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.
Watch the curd forming small flakes and gradually larger curd masses. Add a bit more more citric acid solution if necessary.
Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
3. Gently Move Curd
As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.
4. Drain Ricotta
Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days.
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