Most ricotta recipes call for heating the milk to 180°F, the temperature at which it starts to simmer. But is it really necessary to heat it that high? I tried heating pots of milk to various temperatures (every five degrees between 150°F and 190°F) before adding vinegar as a coagulant and observing the results. Guess what? Between 165°F and 185°F or so, there was no real noticeable differences in the amount of curd produced, nor the texture of the curd. So where does this particular piece of culinary you-wishdom come from? My first instinct is that it's a carry-over and misapplication from the days when custards were made with un-pasteurized milk. Back then, milk had to be heated to 180°F in order to deactivate certain enzymes that can prevent a custard from setting. These days, milk is pretty much always pasteurized (heated before packaging) so this step is unnecessary. But wait a minute! Pasteurized milk is only raised to 161°F and works perfectly well in custards. So that whole 180°F for custards rule must also be a myth. My best guess as to why many recipes arbitrarily pick 180°F? It's the point at which milk starts simmering: an easy temperature to gauge even without a thermometer. But seeing as we've all got one (you do all have an instant read thermometer, right?) We'll stick with the 165 to 185°F range, instead of aiming for that perfect 180°F.
Now use this Ricotta for your recipes. The site mentions that the cheese keeps well for 4 days refrigerated.
So glad I found your recipe--Thank you!
The only alteration I used was Stuart's suggestion: lemon juice. It does give a brighter taste than vinegar. As for the question re the use of a slotted spoon, this was perhaps suggested because some recipes call for the mixture to sit, unstirred, once the vinegar/lemon juice is stirred in, which results in larger curds. These large curds can splash! (and clog the cheesecloth as well) if not removed before pouring the milk into the cloth-lined strainer.
I used goat's milk, 2 quarts, heated to 160-degrees then allowed it to drop to 115 added 7 drops of vegetable rennet and 1/4 cup of yogurt. It curdled well. I strained it and made plain cheese and added chives to some. Rolled it in cheese cloth and had my own home made cheve. One reason I did it was because I'm lactose intolerent and I buy the lactase drops and add them to the goats milk and wait a few days for all the milk sugar to be acted upon. Then I make my cheese.
Pls check this for options - "How to use Whey?"--DK
I havent tried with it yet, hence no idea Lita. Sorry about that. --DK
Yes, Whole Milk Ricotta is very similar to paneer. Traditional Ricotta is not. --DK
As mentioned in the post, this is Whole Milk Ricotta Cheese and is not the one made using left over Whey. This is why it did not work for you. Just in case, for using up whey pls refer this link How to use Whey?. I esp. tend to opt for Whole Milk Ricotta Cheese since regular ricotta makes use of Rennet and I am a vegetarian so avoid using it.--DK
Sure.Thank you :) --DK
I mention the yield as 3-1/2 cups in the recipe--DK
You mean "whey"? If yes, then do check out this link - How to use Whey? --DK
You can use the whey in many ways. Do chk this link: How to use Whey? --DK
You can just replace the heavy cream with more whole milk. No harm done except for a teeny tiny reduction in richness. In India, we make Paneer Cheese using the same method except that we don't add heavy cream. Its just milk. We also make skinny cheese by using skim milk and curdling with some yogurt. That works great too. --DK
There is a difference between regular ricotta and whole milk ricotta cheese. A classic Ricotta would a cheese that's made from leftover whey (from making another cheese and mostly uses rennet). In this type of whole milk, we use regular milk to make the cheese and not leftover whey which makes it same as Indian Cheese Paneer. I opt to use this for the sole reason for avoiding animal rennet in regular ricotta cheese. --DK
Yes. Please refer my Ricotta Cheesecake Recipe--DK
Yes :) --DK
Does that give a rich taste to the paneer? I mean if yes, then I can try a low fat version but add the powder to make it taste like the real thing..... --DK
I wish you took half the time out of typing your huge (and rude) comment to actually read the post properly. Please refer the "Note" before the Ingredient section and it might throw light on the amount of "Interest" I show at what I do..--DK
Add in a little more of the vinegar
Mahalakshmi - That's fantastic! Never tried making it myself - now cant wait to thanks to your input. --DK
Ricotta Cheese is not same as Cream Cheese. But there is an Italian version of Cheesecake that uses Ricotta as the base instead of cream cheese. --DK
AWESOME! Thanks Bhuvs! Hugs for the details --DK
I guess you can. Use the same amount
Hi Sony - I use to make my flatbreads (roti), Breads, cook rice with it, use instead of vinegar in salads (since its basically acid but with protein), use it in the soaking liquid for wholegrains/beans -DK
Yes you would have to. Pasteurizing is such a controversial topic. Many ppl believe that we are killing necc. enzymes by this practice and that our older generations were healthier when consuming it unpasteurized. But then another school of thought says that we are protecting ourselves from harm's way by doing this! :) But I think you would be better of boiling it to the given temperatures when unpasteurized. Paneer can be made with addition of cream too. When Ricotta is made this way (by using whole milk)it is exactly the same as Paneer. But traditional Ricotta is made using leftover whey from making other cheeses (that use coagulation in the form of enzymes instead of just acid). So that way traditional ricotta and paneer are not the same.
I use to make my flatbreads (roti), Breads, cook rice with it, use instead of vinegar in salads (since its basically acid but with protein), use it in the soaking liquid for wholegrains/beans -DK
Heavy cream can be added even while making paneer Puja. It is just to add in some fat to the milk, esp. in the US which I think has lower fat % compared to the ones we get in India. So both are ditto same except for the salt. But as you might already know you can add salt (along with spices) to give more flavor to your paneer too. This was of making Ricotta Cheese (from milk instead of traditional whey) is same as paneer - DK
I am not sure of that having never researched into it. Will update if I get to know something in this regard -DK
I think it is just to make sure it has curdled enough to make sure you get it all. I personally dont think it is strictly necessary. --DK
Thanks for the interesting question. I was under the assumption that this was because of heavy cream added to this, but well Serious Eats gives a logical explanation (turns out you don't even need 185F). Check out the link while I update the post. :)