Ciao, Italia !!! part 3 - "Dire il formaggio!"

RICOTTA CHEESE: If you have never had it, there is NOTHING like homemade. Its nothing like that stuff you buy at the store...this is creamy, slightly sweet and PERFECT for cooking...

There are two methods to making ricotta; one, the old fashioned way - on the stove. two, in the microwave.

On the stove is great, don't get me wrong, it has stood the test of time for thousands of years...but it is, to say the least, a nightmare to clean up scorched milk off of the bottom of pans... While I don't run to the microwave for anything (generally) other than warming up leftovers, it is BY FAR the best way to make ricotta...clean up is a breeze since there is very little scorched milk due to the microwaves heating the milk all over at the same time and not just on the bottom of the pan.

Make this and you will never go back to the store bought stuff again !

Buono Appetito

- Makes approximately 1/2 cup ricotta cheese -

Ingredients

2 cups whole milk

1/4 teaspoon table salt (not Kosher)

2 tablespoons distilled white vinegar or lemon juice

Procedure

1. Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.

2. Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For the best results, use a thermometer and check milk frequently. This recipe can easily be doubled or tripled by using a larger liquid measuring cup and adding approximately 2 minutes of cooking time for each additional 2 cups of milk.

Ricotta can also be made on the stovetop by heating milk in non-reactive pan over medium-low heat, stirring frequently and scraping bottom to prevent scorching until lightly bubbling before adding lemon juice and proceeding with the rest of the
recipe.