I did it you guys, I made ricotta. I bought low pasteurized milk from Whole Foods and friggin made ricotta. AND IT WAS A BREEZE. I followed a different recipe than the first time I tried to make ricotta - which clearly stated you can't use ultra pasteurized milk. Take that Bon Appétit and your lackluster recipes.
The recipe called for a half gallon of whole milk, but I only purchased a quart. Classic me, buying ingredients before researching a recipe. Sheesh. Below is my adapted recipe for ricotta. And as a bonus recipe for pizza dough that uses some of the whey, or leftover liquid from making the cheese.
4 cups whole milk, lightly pasteurized
2.5 tablespoons acid - lemon juice, white vinegar, citric acid; I used 1 tablespoon lemon juice, 1.5 tablespoon white vinegar
1 teaspoon salt
In a medium (or if you're doubling, large) pot warm the milk to 200°F over medium heat. Let the milk come up to temp SLOWLY. The milk will get foamy and start to steam; don't let it boil.
Add the lemon juice and salt, then remove from heat. Stir gently to combine.
Let the milk sit in the pot for 10 minutes. Don't fiddle with it! The milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey.
Strain the curds into a strainer over a bowl and line the strainer with cheesecloth. Scooping the curds out of with a slotted spoon then slowly pour the remaining curds and the whey through the strainer.
Drain the curds for 10 to 60 minutes depending on how wet or dry you prefer your ricotta. I dried mine to be more cheese like than spread like. Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Whey Good Pizza Dough
1 cup whey
1 package instant dry yeast
1 teaspoon sugar/honey
2 cups AP flour
1 cup wheat flour
1/2 tablespoon salt
2 tablespoons olive oil
Warm the whey, besure it's WARM not HOT, then add the yeast and sugar. Mix together and let sit for 5 minutes
In another bowl, mix together flours and salt. Pour in the whey/yeast and add the olive oil. Mix until fully combined and there are no dry bits.
Knead on a flat surface for 5-7 minutes, or until the dough starts form into a ball and hold shape
Let rest for 10 minutes
Scoop dough out onto the counter and cut in to pieces- 2 for medium pies, 4 for small pies, 6 for little pies
Cast iron pan method - Heat the oven to 500 degrees and stick the pan inside to get hot. It should go without saying, but be careful of the hot pan. Stretch out and flatten a ball out dough. Remove the pan and carefully lay the dough in the hot pan. Carefully and gently press the dough to the outer edges. Top with desired toppings and then put back in the oven to bake for 7-10 minutes; until crust is browning and cheese is melted.
Pizza stone or cookie sheet method - preheat oven to 450 degrees. Stretch out and flatten a ball out dough, place on a pizza peel or cookie sheet depending on method. I'd suggest a little corn meal or parchment paper to prevent the pizza from sticking. Top with desired toppings and then put back in the oven to bake for 7-10 minutes; until crust is browning and cheese is melted.
The BreadList - a collection of things I've been reading, making and watching to recently.
Swizzle sticks as family heirlooms.
Blind cheese taste test - would you pass?
What's your creative type? *pssst I'm a Visionary*
"houseplant culture creates unrealistic expectations for taking care of plants"
I'm off to Montreal this week, please send me recommendations if you've been! TBD on if there will be Breadlust note next week!
Amy, on the go.