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  #1   ^
Old Sun, Jan-23-11, 20:40
MotoChef's Avatar
MotoChef MotoChef is offline
Registered Member
Posts: 50
 
Plan: Atkins
Stats: 405/396/275 Male 6'4"
BF:
Progress: 7%
Location: Chicagoland Area
Default Fresh Ricotta Cheese

1 Gallon Whole Milk
2.5 ounces of white vinegar
1 Tablespoon Kosher Salt

In a heavy bottom pot add all the ingredients and over high heat stir to prevent sticking on the bottom and heat to 190 degrees. Curds will start to form at about 185 and when you hit 190 shut down the heat and let set for 20 minutes. Scoop out the curd mat into a strainer. Save the whey for soup or make pasta in it. Yield about 1.5 - 2 lbs of cheese can be doubled. Just keep the ratio of milk to vinegar and you can do 5 gallons if you want!
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  #2   ^
Old Mon, Jan-24-11, 17:25
NewRuth's Avatar
NewRuth NewRuth is offline
Senior Member
Posts: 2,685
 
Plan: LC gut healing
Stats: 302/285/165 Female 5'3"
BF:Irrelevant
Progress: 12%
Location: Heartland of the USA
Default

That's too easy! Who knew?

Thank you for posting this. I may just have to give it a go.

ETA: love your avatar!
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  #3   ^
Old Mon, Jan-24-11, 19:17
MotoChef's Avatar
MotoChef MotoChef is offline
Registered Member
Posts: 50
 
Plan: Atkins
Stats: 405/396/275 Male 6'4"
BF:
Progress: 7%
Location: Chicagoland Area
Default

Your welcome! True ricotta is made form whey left over from the cheese making process. Hence the name "twice cooked" this is the American version.
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