RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Ricotta Cheese, fresh - dairy
This is from the New York Times Magazine of May 9, 1999; just in time for Shavuot. Molly O'Neill (not quite a Jewish name, but who knows nowadays <g>) recommends making one's own ricotta cheese for the recipes she includes. "What's important is how malleable they [dairy desserts] are, and how profoundly affected they become by the aromas around them -- nuts or honey, sugar, flower water or spice. Fresh cheese desserts are simple enough for improvisation and whimsy. Causing milk to clot and thicken requires more from nature than the cook; it almost makes itself. The resulting fresh cheese should be eaten with abandon." Rich Fresh Ricotta ~~~~~~~~~~~~~~~~~~ 12 cups (3 quarts) whole milk 1-1/2 cups whole-milk yogurt 1-1/2 cups heavy cream Pinch salt Pinch nutmeg 1. In a large kettle, combine the milk, yogurt and cream and bring to a boil over medium-high heat. Boil for 2 minutes, or until the milk is very curdled. 2. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer doesn't rest in liquid. 3. Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg. The cheese will keep, refrigerated, up to 3 days. Yield: 3 cups.
