Patrick Oconnell
Ricotta is a gloriously fluffy, creamy, and fresh cheese. It is highly perishable and has a short shelf life. Ricotta is traditionally made from the whey leftover from other cheese-making processes, although it can also be made from whole milk. The word ricotta means recooked in Italian, and the process of making ricotta involves heating the whey to a near-boiling temperature, causing it to coagulate, and then straining it. The final product's consistency depends on the amount of time it is left to drain.
| Characteristics | Values |
|---|---|
| Main Ingredient | Whey |
| Other Ingredients | Milk, Salt, Vinegar or Lemon Juice |
| Texture | Fluffy, Light, Spongy, Creamy, Moist |
| Taste | Sweet |
| Fat Content | Varies depending on the milk used |
| Shelf Life | Perishable, Short Shelf Life |
| Preservation | Can be frozen for up to 3 months |
| Origin | Italy, Switzerland, France, Malta |
| Milk Source | Cow, Sheep, Goat, Water Buffalo |
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What You'll Learn
Ricotta is traditionally made from leftover whey
Ricotta is a fresh cheese with a high moisture content. It is light, spongy, creamy, and fluffy. It is highly perishable and has a short shelf life. The name 'ricotta' comes from the Italian 'ricotta' and Latin 'recoquere', which means 'recooked' or 'to cook again'. This refers to the process of reheating the whey leftover from cheese-making to create ricotta.
The ancient Romans made ricotta, but writers on agriculture, such as Cato the Elder, Marcus Terentius Varro, and Columella, did not mention it. They described the production of rennet-coagulated cheese but did not write about ricotta or acid-coagulated cheese. This may be because ricotta was not profitable due to its short shelf life, and was therefore likely only consumed by the herders who made it. However, evidence suggests that it was known and eaten by Roman aristocrats.
In modern times, ricotta is often made from whole milk instead of whey, especially in the United States. In this case, the process is the same as making any other cheese: the milk is heated, coagulated, and then strained to separate the curds from the whey.
Ricotta made from whey is low in casein, a type of protein. Whey ricotta is not rare, but it is rarer to find whey ricotta made with cultures instead of external acid. Most Italian brands of ricotta are whey-based, while many American brands use whole milk.
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Modern ricotta is made from whole milk
Ricotta is a fresh cheese with a high moisture content, which is why it is light and fluffy. It is highly perishable and has a short shelf life. The word "ricotta" means "recooked" in Italian, and it is traditionally made from the whey leftover from other cheese-making processes. However, in modern times, especially in the United States, ricotta is often made from whole milk.
The process of making ricotta from whole milk is similar to that of making other cheeses. The milk is heated to around 185-200°F, causing it to coagulate and form curds. A small amount of vinegar or citrus juice is usually added to aid coagulation. The curds are then carefully removed from the heat and allowed to stand, covered, for about 20 minutes.
The next step is to strain the curds. This is done by scooping the large curds with a slotted spoon and transferring them to a strainer lined with cheesecloth. The remaining curds and whey are then poured through the strainer. The mixture is left to drain for 10 to 60 minutes, depending on the desired consistency of the final product. For a firmer texture, such as when using the ricotta for cheesecake or stuffed pasta, it is drained for at least 20 minutes.
The drained ricotta can be used immediately or stored in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months, although the texture will change and become crumbly. To make a drier, firmer cheese, the drained ricotta can be wrapped in cheesecloth and pressed beneath a weighted plate in the refrigerator overnight.
It is important to note that whole milk is preferred for making ricotta, as it produces a richer and creamier product. While 2% milk can also be used, the ricotta will be slightly less rich and creamy. Skim and non-fat milk should be avoided, as they do not separate easily into curds and whey. Additionally, ultra-high-temperature (UHT) pasteurized milk should be avoided, as it changes the protein structure of the milk and prevents proper separation.
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The milk is heated to near-boiling temperature
The milk is heated to a near-boiling temperature, much hotter than during the production of the original cheese. This is usually done in a large, heavy-based saucepan over medium heat. The milk is heated to around 185°F (85°C) or 200°F, depending on the source. This temperature is carefully monitored with an instant-read thermometer. If a thermometer is unavailable, the milk can be heated until it reaches a stage where there is a lot of steam and small bubbles are forming close to the edge.
During this process, an acid such as vinegar or citrus juice is added to the milk, along with a small amount of whole milk. This causes the milk to coagulate and the curds to become larger and more solid. The mixture should be occasionally stirred with a wooden spoon to prevent burning.
Once the milk has reached the desired temperature and coagulation has occurred, it is carefully removed from the heat and allowed to stand, covered, for about 20 minutes. This allows the curds to rest and is an important step in assuring the final quality of the ricotta.
After this resting period, the curds are gently ladled into a cheesecloth-lined colander or basket. This process helps to separate the curds from the whey, with the whey being left behind in the pot. The whey can be used in various ways, such as in baking or smoothies, or simply drunk on its own over ice.
The amount of time the ricotta is left to drain will depend on the desired consistency. For a firmer texture, the ricotta should be allowed to drain for at least 20 minutes. For a wetter and looser ricotta, a shorter drainage time is required. The drained ricotta can then be used immediately or stored in an airtight container in the refrigerator for up to a week.
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Curds are formed and strained with a cheesecloth
To make ricotta cheese, you'll need a few key tools and ingredients. These include a large pot, a slotted spoon, a strainer or colander, cheesecloth, a bowl, and milk. You can use whole milk, 2% milk, or non-fat milk, but avoid ultra-high-temperature (UHT) pasteurized milk as it changes the protein structure of the milk and prevents it from separating.
Once you have your tools and ingredients, follow these steps:
Step 1: Heat the Milk
Pour the milk into the pot and set it over medium heat. Gradually heat the milk to around 185°F to 200°F, stirring occasionally to prevent scorching. You'll know the milk is ready when you see a lot of steam and small bubbles forming around the edges.
Step 2: Curd Formation
As the milk heats, you will begin to notice the formation of curds. Continue heating the milk until you see large, solid curds and bright green whey. The whey is the liquid left behind after the milk separates. If you've added the correct amount of acid, you should see a clear separation between the curds and whey.
Step 3: Resting and Consolidation
Remove the pot from the heat and let the curds rest, covered, for about 10 to 20 minutes. This step is crucial, as it ensures the final quality of the ricotta cheese. During this time, the curds will rise and consolidate, forming clumps that float on top of the liquid.
Step 4: Straining with a Cheesecloth
Set up your straining station by placing a strainer or colander lined with cheesecloth over a bowl. The cheesecloth helps catch and collect the curds while allowing the whey to drain through. Use a slotted spoon to scoop out the large curds from the pot and transfer them to the prepared strainer. Then, pour the remaining curds and whey through the strainer.
Step 5: Draining the Curds
Let the ricotta drain for 10 to 60 minutes, depending on your desired consistency. For a wetter and looser ricotta, drain for a shorter time, and for a drier and firmer ricotta, drain for a longer period. Remember that the longer you drain the ricotta, the denser and richer its texture will become.
Step 6: Using or Storing the Ricotta
Freshly strained ricotta can be used immediately or stored in an airtight container in the refrigerator for up to a week. If you prefer a drier cheese, you can wrap the drained ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight. This will yield a simple ricotta salata, paneer, queso fresco, or other types of fresh farmer's cheese.
And that's it! You've successfully made and strained ricotta cheese using a cheesecloth. Enjoy your homemade, fluffy, and creamy ricotta!
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The curds are drained to achieve the desired consistency
The consistency of the final product depends on the amount of time you leave the mixture to drain. For example, if you're using the ricotta cheese to make a cheesecake or stuffed pasta, you'll need a firmer consistency, so you should drain it for at least 20 minutes. For a fresh light ricotta, drain it for a short while, until the free whey drainage slows, and chill to below 50°F. For a rich, dense and buttery texture, drain it for an extended period of time (several hours).
The curds are typically drained using a cheesecloth. To do this, set a strainer over a bowl and line the strainer with cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. If the ricotta becomes too dry, you can always stir some of the whey back in before using or storing it.
The length of time you drain the curds will also depend on how you want to use the ricotta. For example, if you want a wetter, looser ricotta for pizzas, you should drain it for less time. If you want a drier, firmer ricotta for cannoli and other desserts, you should drain it for longer. If you wrap the drained ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight, you can also make a simple ricotta salata, paneer, queso fresco, or other fresh farmer's cheese.
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Frequently asked questions
Ricotta is traditionally made from the whey leftover from other cheese-making projects. However, in the United States, ricotta is often made from whole milk.
Ricotta can be made from the milk of cows, sheep, goats, or water buffalo. Most commercially available ricotta is made from cow's milk.
To make ricotta, the whey is heated and mixed with an acid like vinegar or citrus juice. This causes the remaining curds to coagulate and become larger and more solid. The mixture is then strained through a cheesecloth to separate the curds from the whey.
The process of making ricotta cheese can take just a few minutes. However, the curds should be allowed to rest for 10-15 minutes to ensure the final quality of the cheese. The curds are then drained for 10 to 60 minutes, depending on the desired consistency.
