Ricotta Cheese

  • Tuesday, December 27, 2016 7:06pm
  • LifeFood

Equipment

8 quart covered stainless steel saucepot with heavy bottom

Thermometer (one that goes from 0 to 220 degrees)

Large strainer or colander for draining curds

Cheesecloth, or linen (non-terry cloth) dish towel for lining strainer

Pot or large bowl to catch draining whey

Mesh strainer, or slotted spoon, for removing curds from saucepot

Ingredients

1 gallon whole milk (do not use ultra-pasteurized milk)

1 quart full fat buttermilk

1 pint heavy cream, preferably not ultra-pasteurized

1 teaspoon kosher salt, more or less to taste, optional

Yield: About 2 pounds

Line a large colander or strainer with several layers of cheesecloth. Place the cheesecloth-lined strainer over a large pot or bowl; set aside.

Place milk, buttermilk, heavy cream and salt in a large, heavy saucepot over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally, cooking until little bubbles appear on the surface. Continue heating, without stirring, until the temperature reaches 190 degrees, being careful not to let the mixture boil over. (Large, billowy cloudlike curds will form in the pot.) Remove the pot from heat and allow to stand, undisturbed, for 1 hour. (You do not have to cover the pot.)

Using a mesh sieve, or slotted spoon, ladle the curds into the prepared cheesecloth-lined colander. Gently pour the liquid (whey*) left in the cookpot over the solids in the cheesecloth. Allow to drain for 1 hour. (Be sure cheesecloth is not resting in liquid while it is draining.) Once the cheese is drained, store in an airtight container, in the refrigerator, for up to 5 days.

*Kitchen Ade note: If you opt to save the leftover whey for other recipes, such as using it to replace the water for making bread, be sure to store it in the refrigerator. Like the cheese, it is best used within 5 days.

More in Life

This takeout favorite is deceptively easy and comes together faster than it can be delivered. (Photo by Tressa Dale/Peninsula Clarion)
A sweet and sour dinner for 3

I really wanted some sweet and sour takeout this weekend, but all my favorite restaurants are far outside of delivery range.

File
Christ is risen — He is risen, indeed!

This proclamation celebrated on Easter, or Resurrection Sunday, is a defining call and response made by followers of Jesus.

Drew O’Brien explores the ruins of the Kings County Mining Company’s cabin near Skilak Lake, circa 1999, about a century after it was constructed alongside a then-unnamed stream. (Photo by Clark Fair)
Mary Penney and her 1898 Alaska adventure — Part 1

I have been chasing the facts of this adventure for 35 years.

The Seward Sleeper Sharks present during the 28th Annual Alaska Tsunami Bowl in the Seward High School Auditorium in Seward, Alaska, on Feb. 28, 2025. (Photo provided by Mica Van Buskirk)
Seward teams earn 2nd, 4th place at Alaska Tsunami Bowl

Seward students who competed this year were recognized Monday with a commending resolution by the Seward City Council.

These poached pears get their red tinge from a cranberry juice bath. (Photo by Tressa Dale/Peninsula Clarion)
A dessert to stimulate the senses

These crimson-stained cranberry poached pears offer a soft and grainy texture.

File
Minister’s Message: Palm Sunday — ‘Hosanna in the highest!’

The fact that Jesus came back to Jerusalem for Passover was an intentional decision of Jesus.

Cecil Miller took leave from Akron (Ohio) Police Department to join the U.S. Navy Seabees during World War II. When he returned to the force after his military service, he was featured in an October 1945 article in the Akron Beacon Journal.
The Man Called ‘Greasy’ — Part 2

Two distinct versions of Cecil “Greasy” Miller received the most publicity during his brief tenure on the southern Kenai Peninsula.

The cast of Seward High School Theatre Collective’s “Charlie and the Chocolate Factory” rehearse on Thursday, April 3, 2025. (Jake Dye/Peninsula Clarion)
‘A jaunt into a fantastical world’

Seward theater collective returns for second weekend of “Charlie and the Chocolate Factory.”

“Octoparty,” by Kenai Alternative High School student Adelynn DeHoyos, and “Green Speckled Ocean,” by Soldotna High School Student Savannah Yeager are seen as part of the 34th Annual Visual Feast Kenai Peninsula Borough School District Juried Student Art Show during an opening reception at the Kenai Art Center in Kenai, Alaska, on Friday, April 4, 2025. (Jake Dye/Peninsula Clarion)
‘Consume a bunch of art’

The 34th Annual Visual Feast showcases art by Kenai Peninsula Borough School District students.

Debbie Adams joins Kenai Mayor Brian Gabriel in cutting a ribbon during the grand opening of Debbie’s Bistro in its new location in the Kenai Municipal Airport in Kenai, Alaska, on Saturday, April 5, 2025. (Jake Dye/Peninsula Clarion)
Debbie’s Bistro opens in Kenai Municipal Airport

The menu features waffles, waffle pizzas and waffle sandwiches.

File
Minister’s Message: Unexpected joy

This seems to be the way of life, undeniable joy holding hands with unavoidable sorrow.

Photo courtesy of the Pratt Museum
During her brief time on the southern Kenai Peninsula, Dorothy Miller, wife of Cecil “Greasy” Miller, was a part of the Anchor Point Homemakers Club. Here, Dorothy (far left, standing) joins fellow area homemakers for a 1950 group shot. Sitting on the sled, in the red blouse, is Dorothy’s daughter, Evelyn, known as “Evie.”
The Man Called ‘Greasy’ — Part 1

There are several theories concerning the origin of Cecil Miller’s nickname “Greasy.”