[Sca-cooks] Ricotta

[Randy Goldberg MD]

I have a correction to the Michael Chiarello ricotta recipe (I finally got
into the website to get the real instructions).

Arrange 6 or more layers of cheesecloth in a colander in the sink. Use a
wide surface area so that the curds will cool down quickly.

In a large nonreactive saucepan, pour 1 gallon milk and 1 quart buttermilk.
Heat over high heat and stir with a rubber spatula, making sure to cover the
whole bottom of the pan. Stir occasionally until the mixture is warm, then
stop stirring. As milk heats, the curds will begin to rise and clump on the
surface. As they begin to form, take the spatula and gently scrape the
bottom of the pan to release any curds from the bottom. Be careful, the
curds will scorch easily.

When milk reaches 175°F, the curds and whey separate. The whey looks like
skim milk versus a mass of thick white curds. Immediately remove from heat.
Working from the side of the pot, ladle whey through through prepared
cheesecloth. Go slowly so as not to break up curds. Finally, ladle all of
the curds into the cloth. Lift the sides of the cloth to let the liquid
drain.You can pick up the corners and tie them over a faucet to continue to
drain. Resist the temptation to press on curds.You will only lose solids
through the cloth. Discard the whey and pack the cheese into sealed
containers. Refrigerate and use within 1 week.