Say Cheese!

by Sep 20, 2007

Home Cheese

If you haven’t checked out the The Cheese School of San Francisco yet, now’s the time! They’ve recently relocated to North Beach in SF and their Fall Schedule is loaded with wonderful cheese classes from now through December.

I attended a Farmstead cheese class back in July and was smitten with the whole place. At the time they were off Polk Street and it was their last class before the big move. Last weekend I tried the ricotta recipe…delicious! And really interesting to make yourself. Serve it for brunch or dessert accompanied by a little honey.

Here’s the recipe, tweaked a bit to make a small amount (approx an 8ounce ball)

Whole Milk Ricotta

2 quarts organic whole milk (I use 2 1-quart bottles of Straus Family Creamery)
1/4 cup white vinegar
2 teaspoons kosher salt

1. Make a large double boiler by filling a large soup stock pot with water and floating a second saucepan, large enough to hold the milk, in the water. Fill the saucepan with the milk and cover. Water should come 3/4 of the way up the sides of the inner saucepan.

2. Bring the pot of water to a rolling boil (with the saucepan of milk inserted) and once boiling, boil for 10 minutes.
3. Remove the saucepan of milk from the water and immediately stir in the white vinegar and salt.
4. Stir until the curds begin to break, then cover the saucepan and let stand for 10 – 15 minutes. The curds will begin rising to the top.

5. Lay a large square of cheesecloth, approximately (16 inches square) over a bowl and ladle in the curds with a slotted spoon or strainer. Tie the bag closed and hang from your sink faucet over the bowl, to catch the whey. Let drain 5 minutes – 1 hour, depending on how moist you want your cheese


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