Kamil Perry
Ricotta cheese molds are used to drain and shape soft cheese. They are typically made from sturdy materials like plastic or metal and feature small holes to allow whey to drain out, leaving you with a solid block of cheese. These molds are designed for single use but can be reused multiple times with proper care. The molds come in various shapes and sizes, allowing you to create beautiful patterns and shapes for your homemade ricotta cheese.
| Characteristics | Values |
|---|---|
| Intended Use | Draining soft cheese or drying ricotta |
| Reusability | Single-use, but can be reused multiple times with proper care |
| Ease of Use | Easy to use and clean |
| Durability | Mixed reviews, with one customer describing them as flimsy |
| Size | Extremely small |
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What You'll Learn
Draining soft cheese
To drain soft cheese, start by lining a strainer or colander with cheesecloth or paper towels. You can also use a fine mesh strainer, which may do a better job of draining thoroughly. Line the entire inside surface of the strainer with cheesecloth or another fine mesh cloth. If you don't have cheesecloth, you can use a cloth kitchen towel, a coffee filter, or 2-3 layers of paper towels. Place the strainer over a bowl to catch the draining moisture. Make sure the strainer is not touching the base of the bowl, or the cheese will sit in its own moisture.
Next, spoon the ricotta onto the cloth. Do not pour or drop the ricotta, as this will include all the liquid. Use a rubber spatula to gently push and spread the ricotta into an even layer. Cover the ricotta with a plate and place something heavy on top, such as another bowl, to press the moisture out. Refrigerate the cheese for at least 4 hours, but preferably overnight.
Remove the cheese from the refrigerator and squeeze it gently to see if any more liquid will drain out. Then, drain off the liquid in the bowl and use the cheese as desired. The draining time will depend on your intended use. For example, if you want to eat the cheese plain, drain it for about 5 minutes to get a moist, spreadable consistency. If you're using it in a moist, savory dish, drain for about 20 minutes to achieve a cottage cheese consistency. For cannoli, drain for an additional 10 minutes to prevent the shells from becoming soggy.
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Drying ricotta
To dry ricotta, start by lining a strainer or colander with cheesecloth, a fine-mesh nylon bag, or paper towels. Place the strainer over a bowl to catch the draining liquid. Then, spoon the ricotta into the strainer, being careful to leave behind any excess liquid. Cover the ricotta with a plate and place something heavy on top to press the moisture out. Allow the ricotta to drain for at least one hour, or until it reaches your desired consistency. The draining time can vary from one to eight hours, depending on the intended use and your personal preference. For a moist, spreadable ricotta, drain for about five minutes, while ricotta for cannoli may require up to thirty minutes or more. If the ricotta becomes too dry, you can stir in some of the drained whey to adjust the consistency.
Alternatively, you can wrap the ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight to make ricotta salata, a firmer cheese with less moisture. This method produces a drier, firmer ricotta suitable for desserts such as cannoli.
The versatility of ricotta cheese allows you to control the wetness or dryness by adjusting the draining time to suit your preferences and intended use.
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Reusing single-use moulds
Although some ricotta cheese molds are labelled as single-use, they can often be reused multiple times with proper care. These molds are typically made from food-grade polypropylene or BPA-free plastic, which can be cleaned and reused.
To reuse a single-use ricotta cheese mold, it is important to clean it thoroughly after each use. This can be done by handwashing the mold with warm water and mild soap, or by placing it in the dishwasher if it is dishwasher-safe. It is important to ensure that the mold is completely dry before using it again.
In addition to proper cleaning and drying, there are a few other tips for extending the life of a single-use ricotta cheese mold:
- Store the mold in a cool, dry place when not in use.
- Avoid using abrasive cleaning pads or scouring powders, as these can scratch the surface of the mold.
- Do not use the mold for heavy-pressed cheese, as this can damage the structure.
- Be gentle when handling the mold to avoid any cracks or breaks.
By following these tips, a single-use ricotta cheese mold can be reused multiple times, providing an economical and sustainable option for cheese-making.
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Using different milk types
Ricotta cheese is made from a mixture of heat and acid. While whole milk is best for making ricotta, other types of milk can be used, such as skim milk, raw milk, and soy milk.
When using whole milk, it is important to avoid ultra-high-temperature (UHT) pasteurized milk as this changes the protein structure of the milk and prevents it from separating. Instead, use pasteurized milk, which is fine to use for making ricotta. Warm the milk to 200°F over medium heat, stirring occasionally to prevent scorching. The milk will become foamy and start to steam; remove it from the heat if it starts to boil.
If using skim milk, add 2 teaspoons of citric acid per gallon of milk, dissolved in 1 cup of cool water. Add half of the citric acid solution to one gallon of milk, and stir briskly for 5-10 seconds. Then, add 1 teaspoon of salt to the milk and heat slowly over low to medium heat.
For raw milk, the heat treatment during curd formation meets the heat requirements for pasteurization. Raw milk can be mixed with whey, which is called Ricotone. Heat the whey to 160°F, and then add 5-12% of fresh milk to improve richness and yield. Continue heating to 170°F, and then add 1/2 teaspoon of salt for every gallon of whey. Continue heating to 185°F, or even up to 200°F, and hold until the ricotta rises.
Soy milk can also be used to make ricotta cheese, as mentioned by a user on twiceastasty.com. They suggest using a wooden tofu-making mold for the aging part of the process.
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Making multiple cheeses
Ricotta cheese molds are typically sold as single-use items, but with proper care, they can be reused multiple times. They are available in sets of 5 or 12, which is useful when making multiple batches of cheese.
To make multiple batches of cheese, you will need multiple molds, as well as a large pot, a stove, a slotted spoon, a strainer, a bowl, cheesecloth, and a refrigerator. You will also need milk (preferably whole milk, but 2% milk can also be used), lemon juice or vinegar, and optional kosher salt.
Start by heating the milk in a large pot over medium heat until it reaches 200°F. Be careful not to let the milk boil. Once the milk has reached the desired temperature, remove it from the heat and add the lemon juice or vinegar, and optional salt. Stir gently until combined.
Next, you will need to strain the curds. Line a strainer with a double layer of cheesecloth and place it over a large bowl. Use a slotted spoon to scoop the curds out of the pot and transfer them to the strainer. Pour the remaining curds and whey through the strainer and let the ricotta drain at room temperature for 10 to 60 minutes, depending on your desired consistency.
Finally, transfer the ricotta to your molds. Depending on the type of cheese you are making, you may need to wrap the molds in cheesecloth and place a weight on top to press the cheese. For a simple ricotta, you can consume it within 10 days. However, if you are making a ricotta salata or another type of fresh farmer's cheese, you will need to press the cheese beneath a weighted plate in the refrigerator overnight.
By following these steps and using multiple molds, you can make multiple batches of cheese at the same time.
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Frequently asked questions
Ricotta cheese molds are used for draining soft cheese or drying ricotta.
Yes, ricotta cheese molds are intended for single use, but with proper care, they can be reused multiple times.
Country Trading Co. offers a set of 5 easy-to-clean, BPA-free plastic ricotta cheese molds for molding ricotta from full-fat, low-fat, or lactose-free milk.
