February 23, 2016 - Radio Kitchen - Make Your Own Cheese
Over the course of time I've seen a lot of things in the kitchen. But few things are as remarkable as the process that transforms plain ordinary milk into cheese. It's nothing less than alchemy, and Chef Jerry Pelligrino of Schola Cooking School, is working on techniques for doing it yourself at home.
All cheeses are divided into two basic groups: those that achieve curdling of the milk by adding acid, and those that curdle the milk with rennet. In general, the acidic group are softer, milder cheeses. Think motzarella. The rennet based cheeses, and there are hundreds of varieties of rennet, will be firmer, with stronger flavors.
Jerry and his partner at Schola, Amy von Lange, are specializing in the acidic approach these days. Here an easy way to make your own ricotta.
Whole Milk Ricotta
Ingredients
8 cups (half gallon) pasteurized whole milk (not ultrapasteurized)
1/2 cup heavy cream
1 teaspoon fine salt
1/4 cup distilled white vinegar
Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.
Remove from heat and drizzle in vinegar while slowly and gently stirring. Stop stirring as soon as all of the vinegar has been added.
Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.
Here’s the best explanation and recipe we’ve found to make Queso Fresco:
www.seriouseats.com/2014/11/easy-fresh-cheese-recipe-farmers-cheese-paneer-queso-fresco.html
And what would you do with all this fresh cheese? Well here's a lovely recipe for a healthy salad.
Red Beet and Orange Salad with Fresh Ricotta
Ingredients
1 ½ pounds medium beets
2 navel oranges
1 ½ tablespoons extra-virgin olive oil
Pinch of salt
Pinch of pepper
2 cups baby arugula
1/4 cup homamade ricotta cheese
Caraway seeds
Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil.
Reduce heat, and simmer for 15 minutes, or until tender; drain.
Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice.
Combine orange rind, juice, olive oil, and a pinch each of salt and pepper.
Place 1/2 cup arugula on each of 4 plates.
Divide beets and orange sections among the plates, and drizzle with dressing.
Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.
