Directions:
- Step 1: Ripen the milk. Pour milk into an 8- to 10-qt. heavy-bottomed pot and insert dairy thermometer. Heat milk over medium-high heat to 85°, stirring often to prevent scorching. Remove from heat, remove thermometer, and sprinkle culture as evenly as possible over milk; let rest 10 minutes, then gently stir 1 minute in one direction. Dilute rennet in 2 tbsp. cool water and pour in evenly all over the milk; stir the same way. Dilute calcium chloride in 2 tbsp. cool water; pour and stir as you did the culture and rennet. Stir once in opposite direction to stop movement of milk. Cover with cheesecloth; let rest overnight on counter.
- Step 2: Drain your curds. Ladle curds out of the pot into a large colander, lined with a double thickness of cheesecloth and set over a clean bucket. About 10 cups of whey will drain into the bucket; use for Homemade Ricotta (transfer whey to a bowl in the fridge whenever there's enough to collect). Drain curds 6 to 8 hours at room temperature, until the cheese resembles thick sour cream, scooping and turning with a soup spoon every hour or so in order to let the curds dry evenly.
- Step 3: Dress your curds. Turn fromage blanc into a large bowl and stir in Crème Fraîche and salt to taste. Cheese is now ready to eat. It keeps, chilled in an airtight container, up to 1 week.
- What you'll need:
- These supplies may seem a bit mad-scientist, but they're easy to use. Find them—unless otherwise noted—at the Beverage People ( or 800/544-1867). One very important note: Be scrupulously clean when making cheese—scrub surfaces with antibacterial soap and boil utensils (ladle, spoons, etc.) for 20 minutes before using. You don't want bad bacteria messing with the good.
- Calcium chloride: A type of salt that helps firm up the curds.
- Cheesecloth: A loosely woven cloth for lining cheese molds or colanders. Find at most grocery stores.
- Ricotta mold: A small woven basket made of food-grade plastic; gives your ricotta a pretty shape.
- Fromage blanc culture: Gives cheese both flavor and texture; looks a lot like freeze-dried yeast used for baking.
- Dairy thermometer: Unlike a candy thermometer, measures low temperatures too. You can substitute an instant-read thermometer.
- Vegetarian rennet: A lab-created version of the natural enzymes that coagulate milk.
- Note: Nutritional analysis is per oz.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1663.22 Kcal (6964 kJ) | ||
| Calories from fat | 287.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.98g | 49% | |
|---|---|---|---|
| Cholesterol | 113.97mg | 38% | |
| Sodium | 4027.89mg | 168% | |
| Potassium | 6115.19mg | 130% | |
| Total Carbs | 200.72g | 67% | |
| Sugars | 198.35g | 793% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 122.35g | 245% | |
| Calcium | 4867.9mg | 487% | |
| Amount Per 100 g | |||
| Calories | 41.13 Kcal (172 kJ) | ||
| Calories from fat | 7.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 49% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 38% | |
| Sodium | 99.6mg | 168% | |
| Potassium | 151.21mg | 130% | |
| Total Carbs | 4.96g | 67% | |
| Sugars | 4.9g | 793% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.03g | 245% | |
| Calcium | 120.4mg | 487% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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