RECIPES USING WHOLE MILK RICOTTA CHEESE RECIPES

Steps:

• Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
• Combine the vinegar and lemon juice in a small bowl.
• Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
• Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
• Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
• Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.

Steps:

• If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield.
• Gently heat whey/milk to 195°F. Consider using a double boiler to prevent scorching. Stir constantly and watch the temperature carefully. While it isn't necessary to be exact, be careful not to let the whey boil, as it boils over easily and is very messy.
• Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.
• Place a colander in the sink and place a coffee filter or butter muslin in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.
• Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.
• Mix the ricotta with salt, to taste.
• Consider using a ricotta basket and storage container so any remaining whey can drain and keep the cheese from becoming soggy while the ricotta is stored in the refrigerator.
• Store ricotta in the refrigerator and use within 1 week.