Making ricotta cheese, sort of

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Living in Mexico can be eye-opening — provided you keep your eyes and mind open. I was reminded of this when I  first made requesón cheese, the name for ricotta in Mexico. It’s sold at all the cremerias here, but it’s so easy to make, plus home-made ricotta is much smoother and cheaper than store-bought.

Rural living in Mexico has a lot of pluses, one being that we can buy raw milk, sometimes so fresh it is delivered warm from the cow. As much as I would like to drink raw milk, I always pasteurize it first. It still remains unhomogenized, with a thick layer of yellow cream on the top.

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The eye-opening part of making ricotta occurred when Ruby, our house cleaner, tasted my ricotta and politely declared it “requesón lite”. What? I had followed the recipe from America’s Test Kitchen to the T. She patiently explained that requesón is made from suaro, the whey collected from cheese making, not from whole milk.

This explains why American ricotta recipes start with whole milk. After all, how many of us have a small herd of dairy cattle, make vats of cheese every day, and then have 10 gallons of whey to use for making ricotta?  No, I didn’t think so.

Our favorite way to eat ricotta is spread on toasted seed bread, a so called “Life Changing Bread” from My New Roots.

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Unless you have your own herd of milk cows, here is how to make ricotta, even though Ruby probably thinks I’m cheating.


Ricotta/ Requesón

makes about 350 grams or 12 ounces

  • 2 quarts whole milk
  • 1 teaspoon salt
  • 2 tablespoons/30 ml. white vinegar
  • 1/6 cup/ 40 ml. lemon juice
  1. In a heavy-bottomed pot, heat milk and salt over medium-high heat, stirring frequently to prevent scorching.
  2. When milk reaches 165 degrees F./ 74 C., remove milk immediately from heat and add vinegar and lemon juice, stirring gently. Extra cooking will result in curds too firm for ricotta.
  3. As soon as curds form and the whey becomes mostly clear and yellow, pour into the cheesecloth-lined colander. It will take between 5 seconds and 10 minutes for the curds to form. If curds do not form, gently stir in more vinegar, one tablespoon at a time.
  4. Allow to drain for only a few minutes, until you have a spreadable consistency. Upend the cheesecloth into a bowl and stir the ricotta with a fork, breaking up the curds until it is smooth. If you would like it more moist, stir in a few tablespoons of reserved whey. Refrigerate.

Notes

~ Have everything ready before the milk heats — vinegar and lemon juice measured, colander lined with cheesecloth and set over a large bowl.

~ If using commercial organic milk, don’t use milk labeled UHT (Ultra High Temperature). The curds will not form as readily or as well. Hopefully, non-UHT organic milk is available.

~ Don’t use Meyer Lemons, as they are not acidic enough. Even regular lemons can vary in their acidity, requiring more lemon juice. All vinegar, instead of any lemon juice, supposedly can make the milk curd sufficiently, but I haven’t tried it.

~ Don’t throw out the whey! It’s great in smoothies, soups (so I read), and for bread making. My chickens like it, too.

~ Make an easy and impressive Raspberry-Ricotta Cake with this recipe from Epicurious.

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