Post by mylikeit on Apr 30, 2005 23:44:20 GMT -5
I didn't quite know where to post this (please move if it's not in the best place). I found this recipe while surfing the net tonight. Haven't made it yet, but I just might! Let me know if you try it.
Fat Free Ricotta Cheese (Core)
1 gallon skim milk
1/2 tsp salt
1/3 cup plus 1 TBS distilled white vinegar
Pour milk into a large stainless steel pot and warm over medium heat. Add salt. Using a thermometer heat to 190 degrees F. You will need to stir it frequently so it doesn't scorch.
When it reaches the correct temp. turn the heat off and add the vinegar.
Stir gently for 1 minute. You will notice curds forming immediately. Take the pot off the stove and cover with a dry clean dishtowel for an hour. It can remain undisturbed for 5 - 6 hours on cold days if you need to do other things.
Line a colander with cheese cloth and pour the cheese and whey through it.
Allow it to drain. Depending on how wet you want your ricotta will determine how long you let it drain. If you want it really dry squeeze out more water.
I put paper towels and extra cheese cloth in the bottom of a bowl and put the cheese in the original cheese cloth tied up on top and covered it with foil. Don't put your cheese in plastic. It will go bad quickly.
This cheese is good for about a week.
From plcm111195 on healthdiscovery.net
Fat Free Ricotta Cheese (Core)
1 gallon skim milk
1/2 tsp salt
1/3 cup plus 1 TBS distilled white vinegar
Pour milk into a large stainless steel pot and warm over medium heat. Add salt. Using a thermometer heat to 190 degrees F. You will need to stir it frequently so it doesn't scorch.
When it reaches the correct temp. turn the heat off and add the vinegar.
Stir gently for 1 minute. You will notice curds forming immediately. Take the pot off the stove and cover with a dry clean dishtowel for an hour. It can remain undisturbed for 5 - 6 hours on cold days if you need to do other things.
Line a colander with cheese cloth and pour the cheese and whey through it.
Allow it to drain. Depending on how wet you want your ricotta will determine how long you let it drain. If you want it really dry squeeze out more water.
I put paper towels and extra cheese cloth in the bottom of a bowl and put the cheese in the original cheese cloth tied up on top and covered it with foil. Don't put your cheese in plastic. It will go bad quickly.
This cheese is good for about a week.
From plcm111195 on healthdiscovery.net
