CHEF JEFF — ONE BYTE AT A TIME: Homemade RicottaMaking your own cheese provides big payoff for so little effort.
Making your own cheese provides big payoff for so little effort.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2½ tablespoons distilled vinegar
Heat milk and buttermilk in heavy-bottomed pot over medium heat to temperature of about 185 degrees. Stir in salt and vinegar. Remove from heat. Let stand until curds have formed, 5 to 10 minutes. Pull curds gently to side. Line strainer with cheesecloth. Set it over bowl. Using perforated skimmer, gently lift mass of curds out of pot and into cheesecloth-lined strainer. Repeat until no more curds remain. Discard remaining whey. Drain curds for 5 minutes then transfer to covered container to store in refrigerator until ready to use. Ricotta is best used same day but will still be good for 2 to 3 days.
Yield: 1 pound or 2 cups.
Approximate nutritional analysis per ¼-cup serving: 110 calories, 8 grams protein, 2 grams carbohydrates, no fiber, 8 grams fat (5 grams saturated), 24 milligrams cholesterol, 2 grams sugar, 163 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.