So, I'm one of those people who just can't stand the texture of ricotta. I really enjoy the taste of Val's Fluff, but the texture simply puts me off. So, I read somewhere about how fresh ricotta is not gritty and is easy to make. I tried it and the texture of the Fluff is like buttah! I have to hide the stuff so my DH won't eat it all.
1 half gallon whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Prepare a large strainer over a large bowl. Line the strainer with fine cheese cloth. (I used a flour sack type tea towel.)
Pour milk, cream and salt into a large, heavy pan.
Slowly bring to a rolling boil, stirring occasionally to prevent scorching.
Reduce heat to simmer and stir in lemon juice.
Continue stirring until milk curdles. (About 2 minutes.)
Pour the curdled milk and whey into the strainer and allow to drain for 1 hour. Refrigerate.
Yield: 2 Cups
I made the Fluff the next day and it was awesome. However, it took a lot of mixing because the cheese has solidified really well. Next time, I will make the Fluff before refrigerating because the ricotta is still very soft and will mix much more easily. This stuff was actually really tasty to just snack on by itself, too.
I'm going to try to make fresh mozzarella, too.
ETA: A couple of details in the recipe. Time to curdle and yield.
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it. ~Julia Child"
BelGioioso Ricotta con Latte® 75 has a creamier texture and is perfect for cheesecakes and desserts or other fresh applications.
Made with whole milk, this fresh cheese has a mild, clean flavor and creamy texture with just a hint of sweetness. Ricotta con Latte® 75 Smooth Texture is an indulgent and creamy version for fresh applications
2009 - World Cheese Awards (1st Place) Gold Award
Pasteurized whey and milk, vinegar, salt.