Cheesepalooza Challenge One: Homemade Ricotta!

From Artisan Cheese Making at home, Chapter 2, page 39

Yes, ricotta! What were you guessing?

First off, the name itself is a misnomer as ricotta is made with whey and it is the special treat made out of the leftovers from cheese making. Whole Milk Ricotta is a kind of cheese similar to authentic whey ricotta, which we will be making once we make cheese that gives us whey! It is delicious. I have had success with lemon and vinegar. Not with citric acid. Strange, but true. Addie, our scientist, will tell you it makes no sense. I can attest to this through the series of litres of milk used in the trying process. None were wasted, however, as what was produced was still delicious. Just not a curdy ricotta-like cheese.

Mary says ricotta is simple. I know it is! It is my successful ricotta cheese making week that demystified cheese making for me. Well, not exactly. Does that every happen? But, the realization of how simple it was and how fear had been such a barrier to experiencing this triumph much earlier in my life has been the catalyst that initiated Cheesepalooza! Addie, Deb, Ian and I are overjoyed with this project and that so many have come together to collaborate in our year long adventure of artisan cheese making at home. Some of you have already made ricotta, probably many times, and some of you have not even made yogurt. That is how every learning environment is. This will be no different.

The Task for our first Cheesepalooza Challenge:

If you have made it before, we challenge you to please do it again, “Mary’s way”, link to your other ricotta cheese making experiences, debriefing them all. Let us know what you think. Which recipe works best for your palate and your locality?

If you have never made it before, you need to find citric acid powder. It will not be hard. Your drug store or grocer will have it. In Edmonton, the Bosch Kitchen Centre has it. (They also have liquid rennet, which you will need eventually.) Then, read the recipe a few times, take lots of photos and notes as you go, and write about your experience.

IMPT: If you choose to use lemon, as suggested in the book as an alternate to cItric acid, do not add it at the beginning of the process. Add it after the milk and salt has come to temperature. Turn the heat off. Add the lemon juice, stir 3-5 times to incorporate then cover and let sit as per recipe instructions, and proceed from there.

Optional Recipes to add value to your first month (only if you choose):

There are a few other recipes in Chapter two we suggest you explore and share through the month, if you want to make more than the ricotta cheese:

• Yogurt and Yogurt Cheese I created my own recipe for the Thermomix, but it would work the same way in a pot.
  
• Low-fat Panir I haven’t used Mary’s recipe, but made it using Bal Arinson’s recipe.
  
• Queso Blanco
• Crème Fraîche I love the recipe I have and use, as well as how I got it and the story behind it.
• Mascarpone I used Mary’s ingredient list, but not her instructions to make my first batch of Mascarpone. I will definitely be making many more until I find the texture and flavour I am looking for.
  

We shall see how far I get. I have some very big plans to make almost all of the fresh cheeses. I am crazy over fresh cheese.

Please include simple Tasting Notes at the bottom of each post so we can have a frame of reference to understand your cheese a bit better:

Tasting Notes:

• Appearance:
• Nose (aroma):
• Overall Taste:
• Sweet to Salty:
• Mild (mellow) to Robust to Pungent (stinky):
• Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.):

I have made both Dry and Wet Ricotta before and have used lemon and vinegar as the acid. I used the same lovely whole milk from Vital Greens and halved the recipe for my Thermomix experience as it will only hold 2 liters of milk. I followed the recipe exactly, and made it on the stove top for this initial challenge. Both experiences are included here for your reference.

SALT: Mary often suggests a specific kind, but the important thing to know about salt, in Ian’s word is “What you want to buy is non-iodized salt.  Kosher salt will be fine for cheese making but read the ingredients. You only want to see salt on the list.  If it has any anti-caking agents in it you might want to steer clear of it as it will impede the aging process.  I use either coarse pickling salt (I think it is the Sifflo brand with the jar of pickles on it) or fine pickling salt that I purchase from Bulk Barn in Edmonton last summer; I bought a kg of it for cheap.  The main thing is it has to be non-iodized and no anti-caking agents; if you get about a kg you should be set for almost all of the year.

Notes from Mary:

Here are a few tips for obtaining curds that have the texture and moistness you desire:

• For determining how moist or how dry you want the curds, ask yourself how you are going to use the finished cheese. If you are using it as a soft spread filled with dried herbs, you would want the curds to be somewhat moist. If you are going to use the cheese as an ingredient in a dish such as cheesecake or lasagna, you probably will want the curds to be less moist.
• If using this Whole Milk Ricotta recipe as written, it will result in less moist curds, perfect for using as an ingredient. This is partially due to adding the citric acid in the beginning of the process. I have presented this process so you can see the changes in the curds as the temperature increases. However, if you desire more moist curds, you have the option to adjust the recipe to get that result.
• For basic direct-acidification fresh cheeses, the point at which the acid is added as well as the timelines for draining the curds are merely guidelines, as in any cooking recipe. You can adjust both based on the results you want. The amount of draining (therefore the moisture content of the curds) is subjective, based on the style you like and the end use.
• In addition, if you want very fluffy curds, add the acid after heating the milks to 180-185 degrees, continuing to raise to the specified temperature. Drain the curds immediately, and add the salt only at curd draining stage.
• If you like an even richer and creamier ricotta, try making it with heavy cream exclusively or add cream once the curds have drained.

Citric Acid replacement ratio:

1 teaspoon of citric acid = 4 tbsp. lemon juice or 8 tbsp. vinegar

I did not experience success using Citric Acid. Addie (our Scientist) says this makes no sense. So, I tried it three times. Same result as above, every time. I knew immediately that I needed more coagulant as the milk had no curd to speak of. “Believe.” I chanted to myself as I double checked the recipe. Yes. Did everything right. Then proceeded. This happened two times. The third time I added more citric acid, and there was a minimal difference in the curd.

This “cheese” had more of the consistency of what I would have liked my Homemade Mascarpone to have. Very creamy. In Ian’s words: “light”! I laughed as it was probably so rich. I believe, with not too much to back me up on this, yet, that the heavy 52% cream and the lovely thick organic whole milk used must have had something to do with this.

I may have already accomplished the culminating task by designing my own cheese, here. 🙂 I am calling this potted fresh cheese, have immersed it in oil so it will last indefinitely, and plan to use it in dips and spreads.

Tasting Notes for Citric Acid Whole Milk:

• Appearance: looked like cream cheese
• Nose (aroma): very little
• Overall Taste: very difficult to discern a flavour as this cheese was more about the texture: cream flavoured
• Sweet to Salty: sweet without any tang like a cream cheese has
• Mild (mellow) to Robust to Pungent (stinky): extremely mild, milky flavour
• Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): smooth as silk at first, with a hint of chalkiness on the finish

Fresh Whole Milk Ricotta Recipe with Citric Acid Powder

Ingredients:

• 2 cups heavy cream
• 16 cups whole milk
• 2 1/4  teaspoon citric acid crystals
• 1 cup water
• 2 teaspoons salt
• thermometer
• cheesecloth
• sieve

Instructions:

1. Dissolve citric acid in 1 cup water; mix well to dissolve
2. Cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
3. Measure milk and cream into pot or TM bowl; add 1 tsp salt (non-caking salt)
4. Heat slowly to 80°C stirring to ensure milk will not stick to bottom of the pan
5. Remove from heat immediately; add citric acid mixture and stir with an up and down motion to incorporate, 5 times
6. Do not move the pot or bowl; cover with plastic wrap and let sit for 10 to 30 minutes
7. Using a slotted spoon, place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve; sprinkle remaining salt over curds in sieve (far too wet for me to toss the curds)
8. Sit for 1 to 2 hours to strain, depending upon desired consistency
9. Scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge

Instructions for the Thermomix:

1. Dissolve citric acid in 1 cup water; mix well to dissolve
2. Cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
3. Scale milk, salt and cream into TM bowl; set time to 15 minutes, temperature to 80°C and speed 2-3
4. Add citric acid mixture and stir by hand with an up and down motion using a spatula 5 times
5. Do not move TM bowl; cover with plastic wrap and let sit for 30 minutes
6. Using a slotted spoon, place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve; sprinkle remaining salt over curds in sieve (far too wet for me to toss the curds)
7. Sit for 1 to 2 hours to strain, depending upon desired consistency
8. Scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge

Note: Makes approximately two cups of cheese; took  10 hours to drain (very creamy small curds)

The above recipe will bring good results. I used 4 cups of 52 percent ultra heavy farmer’s cream when making it, and it made a thick, rich, lustrous creamy concoction that was the consistency of a cream cheese, but without the tang. It held a sweet cream flavour. Lovely to mix with herbs or to use like a mascarpone. Some accidents can be happy accidents. Though the initial calculations were correct, according to my original very successful whole milk ricotta recipes, I believe it is the excellent quality of the milk and cream, including the high fat content of the cream that changed the outcome of this supposed to be ricotta-like chees.

I decided to try vinegar, next. I have experienced success with vinegar in the past and have made some lovely dry ricottas using it. Not this time. And, this time I didn’t use Mary’s proportions. I used the ones I had experienced so much success with using lemon as the acid. The curd, as you see, was very fine, but definitely had more curd than the first one.

Tasting Notes for Vinegar Whole Milk Ricotta:

• Appearance: looked like a finely curded, creamy wet ricotta
• Nose (aroma): scented with vinegar; there was a definite vinegar fragrance when taking in the cheese from a close range
• Overall Taste: surprisingly, a barely discernible vinegar note; sweet, delicate milk
• Sweet to Salty: sweet without any tang
• Mild (mellow) to Robust to Pungent (stinky): extremely mild, milky flavour
• Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): smooth and unctuous

Fresh Whole Milk Ricotta Recipe with Vinegar

Ingredients:

• 2 cups heavy cream (instead of 1/2 cup_
• 6 cups whole milk
• 1/2 cup plus 1 tablespoon vinegar (my friend likes to use cider vinegar)
• 1 teaspoons salt
• thermometer
• cheesecloth
• sieve

Instructions:

1. Cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
2. Measure milk and cream into pot or TM bowl (if using the Thermomix); add salt (non-caking salt)
3. Heat slowly to 80°C, stirring to ensure milk will not stick to bottom of the pan; for Thermomix: set time to 15 minutes, temperature to 80°C and speed 2-3
4. Remove from heat immediately; add vinegar and stir with an up and down motion to incorporate, 5 times
5. Do not move the pot or bowl; cover with plastic wrap and let sit for 10 to 30 minutes
6. Using a slotted spoon, place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve
7. Sit for 1 to 2 hours to strain, depending upon desired consistency
8. Scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge

Instructions for the Thermomix:

1. Cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
2. Scale milk, salt and cream into TM bowl; set time to 15 minutes, temperature to 80°C and speed 2-3
3. Add vinegar and stir with an up and down motion to incorporate, 5 times
4. Do not move TM bowl; cover with plastic wrap and let sit for 30 minutes
5. Using a slotted spoon, place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve; sprinkle remaining salt over curds in sieve (far too wet for me to toss the curds)
6. Sit for 1 to 2 hours to strain, depending upon desired consistency
7. Scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge

Note: Makes approximately one cup of cheese; took only 45 minutes to drain (very creamy small curds)

To experience success, and regain my Whole Milk Ricotta confidence, I went back to my original recipe, and voilá! Odd, this. If I had undergone the Citric Acid making Whole Milk Ricotta “experience” that I have here, initially, I certainly would not have overcome my fear of cheese making. I am so glad I did.

“They say” cheese making is an art. I am beginning to understand this. Baby steps.

Tasting Notes for Lemon Whole Milk Ricotta:

• Appearance: fluffy curdy ricotta-like
• Nose (aroma): lemony
• Overall Taste: the lemon flavour is apparent, not strong, not subtle; fresh cream
• Sweet to Salty: sweet
• Mild (mellow) to Robust to Pungent (stinky): extremely mild
• Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): smooth as silk, light and lively

Cheesepalooza Materials and Supplies List:

• Ian has prepared a list of items you will need for each month’s challenges; he has also suggested money saving tips
• we will let you know at the beginning of each challenge, again, what you need for that month, and the next month
• Ian has lots of ideas of how to cut corners and save money; I will be posting photographs of his supplies on this page soon (“Ian’s Show and Tell”)

Cheesepalooza Questions and Answers:

• please pose all Q and A here as well as links to other related posts so we don’t miss a thing!

Cheesepalooza Friendly Competition:

This project really is just all about the cheese, making it, and learning from this collaborative experience. But,  to add a little fun to it, every month each of us will pick our favourite cheesy post based on the following criteria:

• visual appeal
• the learning experience is explained and well written
• measure of success is identified: a critique of your own work is apparent
• recipe and process is included (unless it is Mary’s recipe, exactly)
• the tasting notes are an interesting read

Cheesepalooza Local Cheese Tasting and Get Together

As there are a number of people in Edmonton participating in this project, we have set two dates this fall to meet and taste each others cheeses! August

• Thursday, August 23, 6 pm to 8 pm is the first tasting: Ricotta Cheeses and or any of the other optional cheeses you chose to make
• Friday, September 28, 6 pm to 8pm is the next tasting: Challenge TBA

Both tastings will be at my house. Instructions will be provided via e-mail.

Mother Culture Recipe

We are so excited about the Mother Culture we made together Saturday. According to Ian, some people do not like to use a Mother Culture possibly because it takes about a day to make. It is a personal preference, really. The Mother Culture extends the life of your culture by about ten times, depending upon how much you are making. It is like a starter culture, used for making bread. Think of it like a sourdough starter that you keep feeding. So, in recipes that call for powdered culture, you look to see the amount of milk in the recipe and then refer to this chart for further measurements. This is based on how much milk you are using.

I will be posting how to make a Mother Culture shortly.

You are going to have a ball this month!

Here are the links to Ian’s, Addie’s and Deb’s posts to give you their perspective on the Whole Milk Ricotta Experience!

Ian: Much To Do About Cheese

Addie: Big Addie

Deb: Simple Pleasures

Cheesepalooza Partner

Smoky Valley Goat Cheese has come on board is a partner!

Leslie will participate in this project, making the Cheesepalooza Cheeses each month and sell them at City Market, downtown! Paddy’s Cheese will also be carrying her Cheesepalooza Cheeses AND (drum roll!)

Leslie will be offering Cheese Making Classes on her farm! The first one is September 9th and there are 4 extra spots. We four are going. She can accommodate only 8. We will car pool, so if you are interested in this, comment below. First four take the spaces! Here are the deets:

• 9-3 sharp (meaning leaving about 7 am
• staying til 5 to take home the cheeses we make
• 99 dollars for the day, includes the lesson, lunch and lots of cheese to bring home
• share gas with the carpool

LET’S MAKE CHEESE!