Homemade Ricotta Cheese
By Sid • Oct 28th, 2007 • Category: Fusion Food, Italian Food, Snacks, Vegetarian FoodToday, I wanted to try making some flavored cottage cheese, and ended up making some lovely Ricotta cheese. Strictly speaking, Ricotta is a snowy white cheese that is made from the whey [drained liquids] of other cheese such as mozzarella for instance, you can also make it at home using buttermilk.
You’ll need:
 |
|
Method:
- Dry roast the cumin seeds using a heavy bottomed pan. Roughly grind them, leaving a few seeds intact.
- Pour the milk into a steel utensil. Add all the spices and seasonings.
- Heat the milk on high heat, stirring every once in a while.
- Add the buttermilk after about 10 minutes, or when the milk is about to rise, whichever is earlier.
- The milk should curdle shortly - somewhere around 180 degrees.
- Pour into a muslin/cheesecloth lined sieve.
- Gather up the cloth, tie on top and hang till it stops dripping.
|
You may also like these posts:
Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
Email this author | All posts by Sid
[...] Thats what I thought and tried this out. You’ll need to look up the previous recipe post on making Ricotta at home if you want the same look as in the picture [...]
Hmmm… so that’s why the major discussion around cheeses
did you know how cheese was invented? It wasnt necessity, it was an accident, read this
So good!
[...] the home-made theme, why don’t you make your own ricotta cheese? Courtesy of this post from Chef at Large. Also, playing with fire and water has some wonderful photos accompanying the [...]
I made Labneh the other day which is a similar technique to this, except the warming of the milk and using buttermilk.
I need Ricotta cheese often, so I’ll be making my own next time.
Hi Nina: If you make other cheeses using Rennet, you could also try use the whey instead of butter milk.
I haven’t tried making labneh before. Perhaps its time.