Homemade Ricotta Cheese with Roasted Garlic & Herbs
How to make your own homemade ricotta cheese:
The by product of milk. This homemade ricotta cheese with Roasted Garlic & Herbs recipe creates a unique flavor, that when mixed in a pasta dish, on a pizza or other savory application, incredible. As the milk is heated, a bay leaf gets a spa treatment, slowing warming and releasing its herbal and nostalgic essence into the dairy. Roasted garlic and fresh herbs, are added to the dairy as the milk (both cow and goat) and cream are warmed, infusing its essence into the aroma and taste to the rich whole milk.
When combined, the mixture coagulates, creating curds, separating from the whey. The curds are then strained through cheesecloth or a very fine strainer and depending on the use, stored or further drained to create a drier finished cheese. The technique of making this homemade ricotta cheese is the same as other recipes, yet flavored in a very different way.
Is responsible for curdling the milk, which makes this cheese. That acid can be from citrus, traditionally lemon, buttermilk, or vinegar (white distilled is very common). With this same approach, I wanted the finished cheese to have some more flavor, other than just the milk (while still showcasing the unique terroir that this dairy processes) and acid (lemon juice or vinegar). I love the flavor of malt vinegar and what it adds to the dairy’s soul, while leaving it’s fermented barley flavor. Sure you can use the store bought malt vinegar version, or you can also use a homemade version.
Is the best way to increase the flavor. Why use just regular unflavored salt? With something so delicate as the milk being used, the salt does make a difference. This recipe only uses 1 teaspoon of a Black Truffle Salt. A smoked salt could be added, or something with a unique flavor, that when using this finished ricotta, will add and give complexity to the final dish, but also give a supportive element to the texture that the cheese adds.
Is the largest mass of this recipe and this can not be overlooked. Most milk that is available to us is ultra pasteurized and homogenized. Pasteurization is the process of heating the milk, to kill any pathogens that may be present in the dairy product. This not only kills the pathogens but also changes the way milk tastes. It’s cooking the milk and sanitizing it. Ultra pasteurized is a this process done on a more heat and time principle, that further destroys the flavor and character the milk had, and gives it a longer shelf life, so it lasts longer. The notion of destroying the flavor to make it last longer is something I’ve struggled with for years. With so many cows in the USA, we don’t really have to worry about this.
Homogenized milk is the process of dissolving the fat rising cream into the milk, so that it won’t have cream floating on the top. This process also changes the flavor of milk we drink today. I like that memory of when I had milk as a kid and how i remember it tasting. Most of today’s milk has very little taste. Organic also helps develop flavor in the finish milk, as it also relates to the health of the cow, the farmer and the land they use to raise the cows. I recommend reading this article on Straus Family Creamery, as I feel this should he the norm and the standard for doing business.
Makes: 1 quart of ricotta cheese and 3 quarts of whey
|1 quart||5 minute|
|Cook Time||Passive Time|
|25 minute||10 - 60 minute|
A homemade Ricotta recipe | technique using malt vinegar, roasted garlic and herbs, to create a savory style quick cheese. Try this Homemade Ricotta Cheese with Roasted Garlic & Herbs on a pizza, in a lasagna or other savory application.
- 2 quart milk, whole for best results, non-homogenize, organic such as Straus Family Creamery
- 2 quart milk, goat,
- 1 cup cream, whipping such as Straus Family Creamery
- 2 tablespoon oregano, fresh washed and dried, on the stems
- 2 tablespoon parsley, Italian leaf washed and dried, on the stems
- 1 tablespoon chives, garlic
- 12 clove garlic, roasted, peeld
- 1 each bay leaf, preferably fresh
- 1/2 cup vinegar, malt
- 1 teaspoon salt, kosher
- 4 - 6 tablespoon cream, whipping to add extra creaminess
- Place a stainless steel large wide pot, preferably with a thick core bottom, to prevent hot spots over a burner on the stove top. Add the whole milk, goat milk and cream.
- In a Superbag 200 Micron, Add the oregano, parsley, chives, garlic and bay leaf to the milks.
- Measure out the malt vinegar. Add the salt to the vinegar and stir to dissolve the salt.
- Warm the milk to 200°F | 93°C, over low heat. Using a wide edged rubber spatula to periodically stir | scrape the bottom of the pot, minimizing and the milk from scalding. Use a ChefStep thermoprobe, so an alarm will sound when it reaches this temperature. This low temperature will also help prevent scalding.
- Once the milk is at 200°F | 93°C, remove the Superbag 200 Micron, turn off the heat and add the malt vinegar | salt solution. Gently stir the mixture to fully incorporate the vinegar into the milk. Over the next minute, the warm milk will curdle, creating small curds, separating from the whey. Let this mixture sit for 10 minutes to fully separate the curds from the whey.
- Clean the Superbag 200 Micron and place over a 12 quart cambro. Pour the curds and whey into the SUPERBAG, removing all the curds from the pot. Remove the SUPERBAG from the whey, reserving it for ferments. Let the curds drain for a minute, then transfer to a large bowl.
- Add 4 tablespoons of cream and gently stir in, to the desired textured cheese, for its final use. Transfer the final curd into a wide mouth quart jar, and let cool in the walk in. Label, date and seal.
- Whey is the byproduct of cheese making. This medium is still nutritionally rich and can be used for many different kitchen creations. Whey is still full of lactose (milk sugar) and whey proteins (casein protein is what has transformed into curds and been removed). Cool the whey, transfer to a canning jar and refrigerate up to 7 days or freeze (in ice cube tray) for up to 6 months. In an effort to use all the milk product, since you've paid for it already, here are some suggestions on what to do with the whey.
- Baking: Whey can replace water in many different baking applications, from pizza crust, rolls, focaccia, crackers to used ice cold to make pie crust. Taste the whey, seeing how salty it is and adjust the recipe, if savory or sweet, accordingly. The resulting baked goods will have a more tender structure than if made with just water.
- Smoothies: Whey is used in many smoothies or breakfast drinks. Instead of using milk or yogurt, use this whey to get the desired consistency, that is pourable.
- Animal Feed: Many different animals are fed whey, instead of pouring it down the drain. In the culinary valley of Tuscany, Parmigiano-Reggiano cheese makers in the small town of Reggio Emilia give the leftover whey to pigs in the neighboring town of Parma. This is one of the major differences in the pigs used to make prosciutto, as the whey sweetens the meat with the leftover lactose and casein protein.
- Stock: To make stock, vegetable, poultry (chicken | turkey | duck) or meat (beef | veal | lamb | venison), whey can be added, replacing the water entirely. If this finished stock is going to be used to make a sauce, especially a demi glaze, be careful of the salt, that is still present in the whey, from the cheese making process.
- Soaking Medium: Dried beans, rice and other starches can be soaked and cooked in whey, adding the extra nutrient to the starch.
- Fermentation: Whey can be added to a Lacto Fermentation, speeding up the lactobacillus with this nutrient rich liquid. You might need to adjust the salt % of the solution, accounting for the additional leftover salt in the whey.
- Watering: You can water your vegetable garden with whey, giving your soil and veggies a kick of nutrients.
Homemade Ricotta Recipe Variations:
- Hopped Ricotta Cheese: Substitute the bay leaf for 3 - 6 hop cones, to infuse the flavor of hops into your ricotta. The fresher the better, to get the best hop flavor into the milk. Citrus, herbal, resin | pine, earthy, dank or tropical varieties of hops will change and design the finished ricotta with a true Beer Cuisine flavor. When using this variation, think about the beer being paired with the dish, using this recipe. Using the same variety of hop that was used to make the beer being paired will add a building pairing element.
- Homemade Ricotta Cheese with Black Truffle
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