![]() This was especially true in some of the longer aged 'Pasta Filata' styles (stretched cheese) such as Caciocavallo or Provolone and even in Parma style cheese where ![]() Proteins that would have otherwise been lost in the whey. It was originally a means to strip proteins from the whey following the primary cheese making process. Ricotta has been a traditional cheese of Italy for many centuries. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). Let the curds drain for 15 min up to several hours.įor a fresh light ricotta, drain it for a short while, until the free whey drainage slows, and chill to below 50F. No cheese cloth should be needed if you were patient in the previous step. Ladle the curds gently into draining forms. This is important because it is the point where the final Ricotta quality is assured. These clumps of curd will begin to consolidate floating on top of the liquid. The higher temp is used here because of the additional proteins found in whole milk vs whey.Īs the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. ![]() The thermal mass of the whey will hold at this temp for quite some time. I tend to just roll the milk slowly with a bottom to top stirring motion.Ĭontinue heating to 190-195F then turn the heat off. Excess stirring will cause smaller and very granular curds to form. Do this in 1 Tbsp increments, to avoid over acid milk.Īt this point, when you see the curds, A slower stirring is essential to avoid breaking up the small bits of curd that have formed. If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form. the fresher the better.Īdd 2 tsp of citric acid per gallon of milk used and dissolve this in 1 cup cool water.Īdd 1/2 of the Citric Acid solution to one gallon of milk, save the rest of the citric acid.Īdd 1 tsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorchingĪt 165-170F watch for small flakes forming in the milk and the separation into small flaky curds. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |