Thursday, February 28, 2013

Eating Her Curds and Whey

Becky is a diligent milk maid who takes prodigious care of her good friend Penny.
Penny, in turn, gives Becky five gallons of unbelievably sweet and creamy milk every day.

Today I had two and a half gallons to work with so I made two quarts of yogurt, a quart of cultured buttermilk, and a gallon's worth of ricotta. I always skim the top of the bucket into a quart jar to get the most cream possible in one jar. That makes it easier to pour off cream for butter.

Ricotta is made by adding a teaspoon of citric acid, dissolved in a quarter cup of water, to the milk and bring it to 185 degrees until the curds separate from the whey. Do not allow to boil.
I absolutely knew it was safe to look away for a second to scrub some pots and pans because I'd have to be a complete idiot to allow the cheese to boil, right?
I allowed to boil.
But it tastes fantastic in spite of my forgetfulness.

I've lost my bottle of rennet so I have to wait for the New England Cheesemaking order to come before I can start making hard cheeses.

1 comment:

  1. I let my ricotta come to a boil all the time and I never notice a difference.
    Enjoy. I can't wait to be doing the same in a month or so.