Fresh Ricotta Cheese
Fresh Ricotta is best the day it is made but can be stored in an airtight container in the refrigerator for up to four days. Don't waste the protein rich whey that drains out of the ricotta curds. Freeze it in ice cube trays and use in smoothies or simply enjoy it as is, poured over ice. (Martha Stewart Living, June 2013.)
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Last evening Barbara and I made a recipe of Ricotta Cheese. Tonight we will enjoy lasagna made with the cheese. It is delicious!
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Ingredients:
8 cups, (1/2 gallon) best quality whole milk (not ultra pasteurized)
1 1/2 cups best quality heavy cream
1 teaspoon coasre salt
1/4 fresh lemon juice, strained to remove pulp
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Directions:
Combine milk, cream, and salt in a 4 or 5 quart pan and warm mixture over medium heat stirring frequently with a wooden spoon to prevent scorching until mixture reaches 195' on a candy thermometer. It should take about 15 minutes.
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Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the residual heat and the acid in the mixture will cause it to coagulate, or curdle-separating into a soft mass (curds) and a cloudy liquid (whey).
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After lining a mesh colander with a triple layer of cheese cloth and placing it in a deeper slightly larger bowl, gently pour curds and whey into colander. Let mixture stand pouring off whey occasionally, until most of the whey has drained from still wet curds, about 20 minutes.
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Gather up ricotta in cheesecloth and turn it out into a bowl. Serve it within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose the whey or discard it. It can be served over ice cubes and drank.
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Fresh ricotta may be an uncomplicated cheese, but it is far from plain. Serve a fluffy mound of it (instead of butter) with bread or add it to a bowl of pasta. And combined with honey and figs, it yields to an all-in-one fruit-and-cheese plate.
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