Making Whole Milk Ricotta

[Music] what at day kurd nerds today we're going to be making whole milk ricotta this is a cheese that I haven't shown before and it's only because I recently had a student who went out into the bush and decided that he wanted to make some cheese so big hello to the bush Channel and you can see their logo down the bottom there and don't forget I will be adding in their link to the channnel down in the description below now ricotta ricotta is a very basic cheese and all it is is milk that has been curdled by an acid and you can use a couple of different types of acid you can use citric acid which is a powdered form of lemon juice which has been manufactured you can use native lemon juice itself or you can use white vinegar now in the recipe that I sent through to the bush Channel guys and girls I suggested that they use vinegar because it's nice and easy to carry around in the bush now in my recipe here I'm using citric acid because I want it to be a little bit creamier a little bit lighter so that's what I've done and let's get on with the video so pretty simple ingredients we've got 4 L of 1 Gall of whole or full cream milk 2 taspo of citric acid in 1 cup of water and 1 teaspoon of non-iodized cor salt now you can leave the salt out if you're going to use the ricotta for dessert so I'm just adding the milk there so we're going to be bringing the temperature up to 88° C which is 190° f so the temperatures slightly creeping up we're up to 30° C now we're up to 70° C now now this has taken over the period of about 20 minutes uh it took me to make this whole milk rotter so just make sure you're stirring all the time if you're not using a double boiler the last thing you want to do is to burn the milk on the bottom of the pan now we're going to add our citric acid we're going to add half of the mixture and this is very important to get a smooth creamy rotter I'm adding half a cup of the citric acid solution now it's starting to curdle now I think just ever so slightly just a little bit now we're going to add in a tablespoon at a time until a away just starts to go yellow and we are already curdling campas we are already curdling oh thanks for that bush Channel yes it has started to curdle and you can see the way is just going yellow now I don't want it clear yellow because that'll indicate to me that it's a little bit too rubbery so just one last tablespoon of the citric acid solution there and I think the ricotta is perfect so that's just how it should be you could probably put a little bit of less citric acid in there uh citric acid solution if you want it even creamier but this is about the style that I like it at great for cooking with so we're just going to drain that through some butter muslin now it is very delicate stuff so instead instead of pouring it straight into the colander what I'm doing is using a ladle to scoop that in there and it drains quite freely which is good now if you if you've used a little bit less citric acid you'll find it's a lot creamier and it will drain a lot lot slower between 15 minutes and an hour sometimes it takes the extra cream you recot it now you can tell until it's done when you squeeze it between your your fingers you can see it leaves a creamy residue on your fingers so that's a perfect rotter no problems at all now all that's left to do is to add in the desired amount of salt so I'm just going to transfer this into a glass bowl and then we're going going to transfer it back and we're going to add in the cheese salt and just stir that through with a tablespoon and that's the completed product so there we are we've got our rotter now I'm going to go on to make something else out of this rotter another cheese but over to the bush channel oh that looks like yummy cheese bit of rotta cheese on the damper so it just goes to show that you can make cheese anywhere well done guys a great ricotta you can pick up the mozarella and ricotta kit over at littleg greenw workshops.com so don't forget that you can check out some more of my cheese making videos have a look at the petite blue or small blue and the Edom and if you like the bush Channel pop over and subscribe see you

Channel: Gavin Webber

Views: 46,534

Keywords: Whole milk Ricotta, Ricotta, cheese making, cheese, how to make cheese

Id: A8aa6pvdf_Q

Length: 6min 12sec (372 seconds)

Published: Thu May 19 2016