Proportions are as follows: 1 gallon of full fat milk, 1 pint of cream (make sure that neither are ultra-pasteurized, it doesn't work as well), 2 TB good fine ground salt (pink Himalayan is awesome, because of its clean flavor), 1 cup of white distilled vinegar. That is it, my dears. This is all you need to make really really good cheese.
I love cheese. To be completely honest, I don't remember ever meeting a cheese that I didn't like. I like the mild ones, the sharp ones, the stinky ones, the moldy ones... even the ones that few people eat, like limburger. This is my first attempt at making ricotta, a fresh soft curd cheese used by Italians for sweet and savory dishes. This doesn't get any easier. Four ingredients and about 30 minutes to a pile of yumminess that can be used in so many ways. Use whatever kind of milk you like - this is a regular full fat milk, but I think the next batch is going to be goat just for kicks. Proportions are as follows: 1 gallon of full fat milk, 1 pint of cream (make sure that neither are ultra-pasteurized, it doesn't work as well), 2 TB good fine ground salt (pink Himalayan is awesome, because of its clean flavor), 1 cup of white distilled vinegar. That is it, my dears. This is all you need to make really really good cheese. Pour the milk, cream and salt into a heavy bottomed pan over medium heat. Attach a thermometer to the side (I use the same one that I use for yogurt), and let it heat to 180*. Slowly drizzle in the vinegar while stirring gently until it's all incorporated. Stop stirring and let it sit for 20-30 minutes, letting the curds form and separate from the whey. Line a fine strainer with a couple of layers of damp cheesecloth. Once the curds form, gently ladle them into the strainer, leaving as much of the whey behind as possible. Once it's all in the strainer, let it drain undisturbed for a few minutes. You'll know when it's time to move it. It goes from this.... ... to this. Once it starts to look like cheese you can move it to the 'fridge to chill, or you can continue to let it drain. The more it drains, the drier it is. Yeah, I know that's a dumb statement, but it's important. For things like cheesecake you want it to be more moist. Lasagne? Dry. Experiment and come up with the right combo for what you are making.
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