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Old 06-20-2013, 06:59 AM   #1
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How to make fresh ricotta


This is not my recipe. I just found it on pinterest. I don't use ricotta much except when making zucchini lasagna. Do I probably would halve this I think.


How To Make Fresh Ricotta

Ingredients
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt

Directions
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
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Last edited by SkeeterN; 06-20-2013 at 07:01 AM..
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Old 06-20-2013, 07:46 AM   #2
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Nothing better than fresh cheese made at home and it's really pretty dang easy!

I've been making goat's milk cheese the past few months. We love it.

Thanks, Anita - doesn't that picture make you want to just lick the screen?!
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Old 06-21-2013, 09:41 AM   #3
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That does look good.

What do you do or can do with the leftover whey?

Oh, and how much ricotta does it yield?
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Old 06-21-2013, 10:14 AM   #4
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I put my whey on my compost pile. Whey is where most of the carbs reside, according to LiveStrong -


Carbohydrates

The predominant nutrient in milk whey liquid is carbohydrates in the form of lactose, or milk sugar. A 1-cup serving of both sweet whey and acid whey contains nearly 13 g of carbs, accounting for three-fourths of its roughly 60 calories. Your body burns carbs as its primary fuel source, with all the cells of your body able to derive energy from the carbs in whey.
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Old 06-21-2013, 02:15 PM   #5
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I have no idea how much this makes as it isn't my recipe but looked like a good recipe
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Old 06-21-2013, 04:03 PM   #6
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How much cheese do you get from the recipe?
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Old 06-21-2013, 04:04 PM   #7
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Quote:
Originally Posted by COOLCRUISER View Post
How much cheese do you get from the recipe?
Quote:
Originally Posted by SkeeterN View Post
I have no idea how much this makes as it isn't my recipe but looked like a good recipe


I just looked up a very similar recipe which used double the ingredients and it said it made 1.5 cups.

That's about what I get when I make the goat's milk cheese, using 2 quarts milk and a cup of half & half.

Last edited by Charski; 06-21-2013 at 04:06 PM..
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Old 06-21-2013, 04:04 PM   #8
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Oops should have read all posts before asking question
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Old 06-21-2013, 04:06 PM   #9
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[QUOTE=COOLCRUISER;16481420]Oops should have read all posts before asking question[/QUOTE

LOL! No worries. I've done that SOOOO many times on here!
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Old 06-21-2013, 04:53 PM   #10
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It's really easy! I used my sous vide machine instead of heating on the stove so that made it even more easy. Check out the first page of this thread, http://www.lowcarbfriends.com/bbs/lo...ipes-tips.html and you'll see my pics.
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