Cheese, Grommit!
Jun. 13th, 2009 07:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serynI made ricotta cheese.
(I need a cooking icon.) Fixed.
A friend posted links to recipes using 2 methods, I used the buttermilk method. (The friend used the vinegar method to great success.)
Basically a mixture of 1 part buttermilk, 4 parts milk is heated until it curdles, which is well below boiling. The recommended salt concentration was 2t per gallon. These curds are strained. I used a coffee filter, but cheesecloth is recommended and the coffee filter did not work very fast.
I used 1/2 cup buttermilk and 1.5 cups milk. I realize this is skewed from the official ratio. It still worked just fine. It took me about 6 minutes to cook the milk into curds and I let it strain for an hour undisturbed, but finally started hurrying it because I was frustrated.
I got about 1/2 cup cheese from this.
A friend posted links to recipes using 2 methods, I used the buttermilk method. (The friend used the vinegar method to great success.)
Basically a mixture of 1 part buttermilk, 4 parts milk is heated until it curdles, which is well below boiling. The recommended salt concentration was 2t per gallon. These curds are strained. I used a coffee filter, but cheesecloth is recommended and the coffee filter did not work very fast.
I used 1/2 cup buttermilk and 1.5 cups milk. I realize this is skewed from the official ratio. It still worked just fine. It took me about 6 minutes to cook the milk into curds and I let it strain for an hour undisturbed, but finally started hurrying it because I was frustrated.
I got about 1/2 cup cheese from this.
