Stuffed manicotti is one way to use your homemade ricotta.
Ricotta is a soft, lightly flavored cheese that is widely used in Italian cooking. Ricotta is commonly listed in recipes for lasagnas and stuffed pastas, but is often not as readily available as other types of cheese. Whether you can't find ricotta, or you just prefer the homemade taste, ricotta cheese is easily made at home using just a few ingredients. The following recipe has been adjusted for high-altitude cooking. Making ricotta at high altitudes requires a few small alterations to ensure food safety.
Instructions
1. Fold your cheesecloth in half twice so it is four layers thick. Lay the cloth inside of your colander and set in the sink.
2. Clip the thermometer to the side of the pot, then pour in the milk and the buttermilk. Heat on high, stirring frequently. Stir until the milk is steaming hot and curds start to rise to the surface. Because of the high altitude, the milk may start steaming before the curds rise. Continue stirring until the curds rise to the surface.
3. Watch the candy thermometer. When the temperature reaches 175 to 180 degrees, the curds and whey should start to separate out. Because of the high altitudes, this will likely happen before the cheese is fully coagulated, so allow the temperature on the thermometer to reach 180 to 185, then remove the pot from the burner.
4. Ladle the curds into the cheesecloth-lined colander. Allow the curds to sit for a few minutes to to drip out, then twist the cheesecloth to bring the curds together. Leave the cloth in the colander for 15 to 20 more minutes to allow any excess whey to drip out of the cheese and down the sink.
5. Remove the ricotta from the cheesecloth and use or store. To store, put the cheese in an airtight container and keep in the fridge for up to three days.
Tags: allow excess, allow excess whey, Because high, curds rise, excess whey,
