what if you're using vegetable rennet?
How To Make Ricotta At Home
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Credit: James Oseland
Traditionally, ricotta was made by reheating whey left over from the cheese-making process; these days it can still be made from whey or whey fortified with milk or cream (to increase the yield), or by extracting curds from whole milk, which is the norm in commercial dairies. The author Janet Flectcher's friend Rosetta Costantino led us to an easy method that produces the sweet, earthy flavor of old-world ricotta by combining whole milk with rennet, which consists of enzymes that act as a coagulant. We tried coagulating ricotta with lemon juice, vinegar, and buttermilk but ended up with neutral-tasting, large, crumbly curds. Rennet produces moister, tastier curds, as it leaves more proteins intact and does not inhibit the milk's flavor compounds as an acid would. The temperature to which the milk is heated is also important. Bringing the temperature up to 200° sweetens the milk and readies its proteins for coagulation. It also causes the curds to retain more whey, for a creamier, smoother cheese.
To make about 4 1⁄2 cups of ricotta, heat 1 gallon whole milk and 3⁄4 cup heavy cream over medium-high heat, stirring occasionally with a wooden spoon and taking care not to scorch the milk, until an instant-read thermometer inserted in the milk reads 200°. Skim foam from surface of milk. Pour milk into another pot to facilitate cooling.
1. Add 2 tsp. kosher salt to milk; stir to dissolve.
2. Carefully nestle pot in a bowl of ice water and stir to bring the temperature down.
3. Let milk cool to 125°.
4. Mix 1 tsp. liquid animal rennet with 1⁄4 cup cold water in a bowl.
5. Stir into the milk. Let stand undisturbed until the milk has visibly thickened, about 10 minutes. With a wooden spoon, cut a large X in the coagulated surface of the milk. Stir quickly for 15 to 20 seconds to break up the solids.
6. Using a fine sieve, slowly stir milk in one direction around edge of pot, so that the curds begin to separate from the whey. Continue to stir gently until you have gathered a large mass of curds.
7. Gently scoop curds, in batches, into 2 disposable ricotta molds or into a cheesecloth-lined colander set over a sheet tray.
8. Allow excess whey to drain from ricotta for 1 hour.
9. Use cheese immediately or refrigerate, covered, for up to 3 days.
