Friday, January 21, 2011

My first homemade cheese....

So I decided I would make manicotti for dinner tonight (easy, not super cheap, but totally yummy) and then decided what the heck I'll make the ricotta myself!

So I searched the interwebs and found a great little "how to" for whole milk ricotta post. I did have amazing success with this, but I was a tiny bit unsure of the "lemony" flavor, so I went looking and found this post that suggested regular white vinegar instead for a more neutral flavor.

The procedure is of course the same. Ratio of milk to acid is also the same:

1cup of whole milk (I have an awesome source for unpasteurized milk so that is what I used.)
to
1T acid (lemon juice or distilled white vinegar)
to
1/4t salt (I prefer kosher)

Mix salt and milk in a heavy bottom sauce pan and bring to just below a boil. I think about 180 is perfect as any hotter and you risk scorching the milk. And having been a barista I know just how nasty scorch milk tastes and smells.

When the milk is at temp, at the acid and gently mix it in then STOP STIRRING! I made the mistake of stirring too hard the first batch and my curds never formed.  Set the pan off the heat and walk away for about 5-10 minutes to let the curds form.

Pour the whole thing into a strainer lined with a double layer of cheese cloth and let it drain over a bowl.
The longer you drain the more dense and dry the curds will be. (if you have a shallow ladle you can spoon out the majority of the curds and reduce the amount of draining necessary.)

Here's a picture of the curds draining:


The batch I made with lemon juice I mixed with some dill, salt, pepper, and garlic and put in an omelet for breakfast!


I have to say I was amazed at how well it melted and how yummy this was! Super creamy a bit tart/tangy from the lemon and just cheesy enough to complement the eggs perfectly. Of course I had to add couple of shots of hot sauce for "garnish".

The 2nd batch (made with the vinegar) I mixed with an egg, some cream, Italian seasoning, and sausage and stuffed in the manicotti.  Hopefully the kids will enjoy it for dinner tonight!

5 comments:

  1. Very cool! Now you've started my creative juices, I'm wondering if I could make some soft "cheese" from nut milks. Hmmm...

    Oh, and that picture of your omelet is making me hungry.

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  2. Actually when I was searching for were vegan ricotta.

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  3. That should read the first I found were vegan. Silly blogger and the blackberry don't get along.

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  4. Hehe!

    I found a recipe for cashew cheeze. I actually hate the "z" in that, but that's what vegan do. Sigh.

    Anyways, I'm excited to try it out. Here's the link to the recipe:

    http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

    I'm going to use my water kefir instead of rejuvelac.

    I didn't mean to hijack your post, I'm just excited!

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  5. That's awesome!! I really need to come have you teach me the ways of Kefir.
    Miss you btw.

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