12 replies to this topic

[Nancy S.]

I'm not thrilled with the texture and taste of my ricotta and would be grateful for advice concerning ingredients (type of milk and type(s) of acid) and method (proportions, cooking time, draining technique). Many thanks in advance.

[Orik]

For reference - do you like Salvatore?

[Daniel]

I have to pay attention the next time I make it.. We have used Buttermilk, or just milk and cream and lemon, with a little salt.. We always dry it out in a cheese cloth.. I always add cream to it once it is the fresh ricotta..

But, often times, if not every time, after I turn out the ricotta from the cheese cloth, I add salt and cream to change the texture and taste.

[Daniel]

I think I have used this one..

• gallon 2% reduced-fat milk $
• 5 cups low-fat buttermilk $
• 1/2 teaspoon fine sea salt $

Preparation

• Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.
• Combine milk and buttermilk in a large, heavy stockpot. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into milk mixture. Cook over medium-high heat until candy thermometer registers 170° (about 20 minutes), gently stirring occasionally. As soon as milk mixture reaches 170°, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until the thermometer registers 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.)
• Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve it for another use. Drain over bowl for 5 minutes. Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet; drain 15 minutes or until whey stops dripping. Scrape ricotta into a bowl. Sprinkle with salt; toss gently with a fork to combine. Cool to room temperature.
• Note: Store in refrigerator up to 4 days.

[Orik]

I've used this:

http://tastingtable....tore_Recipe.pdf

Their product is still much better...

[Nancy S.]

For reference - do you like Salvatore?

I've only had the sheep's milk ricotta sold at Union Square Market, which, for me, is a bit too sour. Do you think there is a better milk than Ronnybrook (I've been using the Creamline.) I like the idea of not exclusively lemon juice to curdle the milk, since I'm not fond of an overly tart cheese.

[Orik]

The Salvatore result is not particularly tart (a lot less than that sheep's milk ricotta) but sure, you can play with other stuff. Milk Thistle was much better than Ronnybrook in terms of flavor (sadly, out of business as of a few weeks ago), but I used raw milk from PA the couple of times I tried to make ricotta. I think Salvatore buy from some Hudson Valley co-op, I'm not sure if it's available via any retail outlets.

eta:

http://www.hudsonval...ions-by-zip.asp

[Nancy S.]

Thanks for the help.

[FoodDabbler]

Isn't ricotta traditionally a whey product?

[Nancy S.]

I made a really tasty ricotta this weekend using 1 part Hawthorne Valley Buttermilk, 4 parts Ronnybrook Dairy whole milk, 1/2 teaspoon fleur de sel and 1 tablespoon rice wine vinegar. I served it on a salad with arugula, watercress and basil (from Union Square Greenmarket), slow roasted beets and sweet potatoes and chopped pistachios and, finally, a sprinkling of toasted breadcrumbs made from Eli's grain bread.

[Suzanne F]

What unit of measure are the "parts" and what was your yield? This is something I might try.

[Nancy S.]

Oops, that's important, since I indicated the tsp. measures for salt and vinegar! It was 1 cup Buttermilk and 4 cups milk. The yield is not great, though -- maybe 1 cup (I divided it among 4 salads and it was a nice but not overly generous amount). The Hawthorne buttermilk makes the difference, if you can get it.

[Suzanne F]

Thanks!