Home made queso blanco and ricotta cheese !

[GOT14U]

Here are some pics from making cheese the other today.

1. this one is a ricotta cheese from whole milk. here is the recipe. I add about double the amount of salt.
Ricotta from Whole Milk
1. Use whole milk .. The fresher the better
2. Add 2 tsp of citric acid per gallon of liquid (dissolved in 1 cup cool water). Add 1/2 of this Citric Acid solution to the milk (save the rest of the citric acid). Stir briskly for 5-10 seconds.
3. Add 1 tsp salt
4. Heat the milk slowly on low to med stirring well to prevent scorching
5. At 165-170F watch for small flakes forming in the milk and the separation of small curds.
If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form (do this in small 1 Tbsp increments to avoid over acid milk).
6. Continue heating to 190-195F then turn the heat off
7. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min.
*** This is very important because this is the point where the final Ricotta quality is assured
8. Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days


all it takes
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just getting started
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they whey after removing the curds
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mixing with jalaps and cilantro
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and ricotta in the molds
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pressing the queso blanco
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ricotta out of molds
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queso blanco done and sliced for your viewing pleasure
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[Bassman]

That's some pretty cheese. :?: I haven't got up the nerve to try making cheese as of yet, but I may later. As good as yours looks I think I need to try.

 

[Beer-B-Q]

I don't know how I missed this one but I did. That looks great, the wife wants to try making cheese. *b* *lg*

 

[WALLE]

G - that is amazing. I'm giving you *p1*, (I know there is more to it than that, and I don't see any scales! so somebody school me up on "points").

When I was a kid, my dad made some goat cheese, but it was like a multi-day process... that I can tell you, until just now - I would never have considered trying to make it.

Where does a guy get citric acid?
How many gallons of milk did you use to get what you have shown here?

 

[GOT14U]

First Walle points here are applauses...look by the persons name right above it there is a button...second you don't even need citric acid you can use viniegar or limon juice as well. This picture/tutoral was quit awhile ago but I do believe it was just 1 gallon.

G - that is amazing. I'm giving you *p1*, (I know there is more to it than that, and I don't see any scales! so somebody school me up on "points").

When I was a kid, my dad made some goat cheese, but it was like a multi-day process... that I can tell you, until just now - I would never have considered trying to make it.

Where does a guy get citric acid?
How many gallons of milk did you use to get what you have shown here?

 

[WALLE]

Thanks, G.
I applauded ya, and will have to give this cheese a whirl.