Monday, May 16, 2011
I am in love with this cheese!
So far everyone that has tried it, has asked for more. Wonderful salty, sharp just perfect for snacking or with a good crusty bread.
This recipe is from Home Cheese Making by Ricki Carroll
For this recipe I started with whole raw milk, skimming the lovely cream off the top and setting aside for another use.
Prepare your butter muslin, line a colander and place in a bowl to catch whey.
Mix 1 tsp citric acid that has been dissolved in 1/4 c cool water into 1 gallon whole milk.
In large pot heat to 185- 195 degrees, Do Not Boil. Stir often to prevent scorching.
Mine came together around 192 degrees.
As curds and whey separate turn off the heat. Make sure whey is not milky.
Let set undisturbed 10 minutes.
Ladle curds into butter muslin, tie corners in a knot and let hang 20-30 minutes.
(AT this point you can now add 1 tsp salt and 1-2 Tbs cream and store in fridge for whole milk ricotta)
If not... skip instructions in parenthesis and continue on
Remove ricotta from muslin and add 1Tbs cheese salt, Press into muslin lined ricotta mold and put a saucer and glass of water on top, Press 12 hours.
Unmold and rub surface with salt, cover and refrigerate. Turn cheese and rub with salt everyday for 1 week.
Remove any mold with salt water dampened cheesecloth. I did not get any mold.
If cheese becomes too soft, dry surface and resalt.
I kept my cheese in the butter muslin wrapped loosely and in the mold, stored in the fridge top shelf.
Age 2-4 weeks.
Warning if you taste it you won't be able to stop!
English Muffin Bread