How to make whole milk ricotta

31 07 2012

I’ve spent the morning with MsG making ricotta.

Not that you need a whole morning. A spare 15 minutes will do.

It’s really that easy. More people should know how easy it is. So here’s how to make a basic whole milk ricotta*.

Per litre of milk, you need:

  • up to 50ml of cream (optional)
  • 1/2 tsp of salt
  • 60ml of white vinegar

The yield is around 200-250g per litre of milk. I’ll usually do 2L, partly because that’s the size of the milk bottle, and partly because 500g is the perfect amount for this gorgeous baked ricotta recipe

  1. Set up a budget double boiler – put a smaller pot inside a larger pot which is filled with water, such that the handles of the smaller pot rest on the rim of the larger pot. Your milk goes into the smaller pot. Have the water level in the bigger pot roughly even with the milk level in the smaller pot. Or, if you’re fancy and have a double boiler, use that. You can heat the milk directly on the stove, but I find using a double-boiler means less danger of burning the milk, less need to stir and easier cleanup. Bonus.
  2. Add the cream, if using, and the salt to the milk. Stir gently to mix. You can add up to 1 tsp of salt per litre of milk, depending on the final flavour you’re after (I usually use 1/2 tsp per litre plus a pinch extra for luck).
  3. Pop a thermometer in the milk and heat on high. Occasionally, stir gently. This is the worst part because it feels like it takes forever to get the milk hot. Although it’s probably only 5 minutes or so.
  4. When the milk hits 85°C or thereabouts (anywhere above 75°C will work, but best not to go above 95°C), stir the milk quickly to create a whirlpool. Take out the spoon, and smoothly pour the vinegar across the pot. The movement of the liquid will distribute the vinegar through the milk – there’s no need to keep stirring, and from the moment you put the vinegar in the milk, you enter the OMG BE GENTLE WITH THE CURDS stage of ricotta making. So take the spoon out and don’t put it back in, ok?
  5. You should straight away start to see small curds (solid white chunks) forming. Don’t touch or stir the curds at this point. In fact, go away and do something else for 3 minutes, to give the curds a chance to form and solidify a little. Ricotta curds are very delicate, and stirring them will break them up, leaving you with ricotta slush.
  6. After 2-3 minutes, you’ll see curds floating on the top, with greenish-yellow clear liquid in between (whey). If you want, GENTLY move the curds away from the side of the pot with a spoon. The liquid underneath will probably still be milky rather than clear. This is ok.
  7. Gently scoop the curds out of the pot with a large spoon, and gently place them into a colander  or strainer (I line mine with muslin or a clean dishcloth, but that’s more for peace of mind than any real need), with a bowl underneath to catch the whey. As you take the curds out, any remaining vinegar will react with any remaining milk, and more curds will form in the pot. It’s like magic. Try not to agitate the liquid too much as you spoon out the curds, and try not to let the curds smash into each other as you spoon them in to the colander. Have I gone on about it enough yet?
  8. Be gentle or you’ll ruin the ricotta.
  9. Once you’ve spooned most of the curds out of the pot, you can (gently) pour the remaining curds and whey into the colander, making sure that the curds tumble into the colander gently (rather than falling and smashing into the other curds from a great height).
  10. Let it drain for a few minutes – not too long, or it will get grainy and dry. Then pop into a container and into the fridge, or make that delicious baked ricotta, or smear onto some fresh bread with a drizzle of good olive oil and some cracked pepper and enjoy.

Notes

This ricotta should last for a couple of weeks in the fridge, but it’s best on the day it’s made.

You can press it in a mold (ie any container with holes to let the liquid drain out, with a weight on top) to make paneer.

Any type of milk (low fat, normal, high fat, even UHT) will work. Any type of acid, too. White vinegar gives the most consistent results and flavour, but you can also use lemon or lime juice, buttermilk, wild whey – pretty much anything acidic. Just remember that the taste of the ricotta comes from the taste of the milk and the acid. But ask the internet for variations, because there are many out there!

If you don’t have a thermometer, 85°C is the point that milk simmers (not boils!) so you can use that as a guide.

And what to do with the whey? All sorts of things – a refreshing drink, instead of milk in baking (especially bread), lactofermentation, a facewash, feeding it to your dog or houseplants or compost… except that this time I was a slacker who tipped it down the sink.

Oh well. There’s always next time. Because there will be a next time.

* Yes, I know that actual ricotta is made from whey, and this isn’t technically ‘ricotta’. But it tastes as good. And is easier than trying to find a source of fresh whey. So just make it and enjoy it already!





Temakizushi

24 07 2012

Apparently one of the things you do when you have in-laws is have them around for dinner.

Truth be told my relationship with my lovely in-laws hasn’t really changed since they went from the parents-of-my-partner to parents-in-law. Although, in the same way that something subtle has shifted in the landscape between the Architect and I since the rings-swap, there’s been a slight change with the in-laws too.

It’s hard (and probably a bit pointless) to articulate what that is, but here’s a try. Our communities and societies have rituals, big and small, imbued with socially accepted meaning. It’s a cultural shorthand, really. Over many conversations with a clever friend on this topic, we agreed that sanity exists in balancing trying to change the system and trying to live within that system.

So deciding that I wanted to get married was partly deciding that I did want to access the socially accepted meaning and, I suppose, validate it. That last part being the bit I overthought and struggled with. The thing is, because of what they are, those rituals have a huge amount of power. To be married, to say “this is my husband”, puts our relationship in a certain framework that is built on a whole bunch of assumptions and social rules. That I am definitely not outside of or immune to. Nor is my husband, or his family. Or mine, I suppose. So I think it affects us whether or not we want it to or are conscious of it.

Anyway. Enough of that. Point is, that subtle shift is all for the good. It might all be in my head, but it feels somehow more clear and certain now, and I feel like the in-laws feel that too. So yay. It’s good.

Now where were we? Dinner. I have married a Greek-heritage-Australian boy. I have, over the past however many years, feasted on a range of delicious Greek and Australian morsels cooked by his mum (and sister, and aunties, and so on). In fact, I may be eating baklava right this instant. Time to return the favour and teach them to make sushi (without the 15 year apprenticeship).

Enter temakizushi.  What better for a post-wedding-celebration we’re-all-family-now dinner than Japanese homestyle party cooking? A classic summer party dish (so, perfect for the Brisvegas winter), it takes into account food intolerances and dislikes, is super easy to prepare, has maximum visual impact, and provides interactive eating – what’s not to love?

So what is it? A picture would be useful at this point, but unfortunately we ate it all so fast that I didn’t take one. So here’s a dodgy phone pic of a different temakizushi, at my cousin’s house in Osaka:

It’s make your own sushi. A big bowl of sushi rice, a platter or two of different fillings, and a pile of toasted nori (seaweed), and you’re away. Maki at Just Hungry has, as always, the best instructions to make awesome sushi rice (scroll down for the sushi rice). You toast nori by holding it over a heat source (like a gas cooker flame) for a few seconds on each side. And the fillings can be whatever you want.

We had: tuna mayonnaise, rolled egg (tamagoyaki), smoked salmon, cucumber, roasted sweet potato, capsicum, asparagus, green beans, carrot, snow pea sprouts, poached chicken, dill pickles, and fresh tuna and salmon. Yum. You could also have prawns, avocado, celery, roast beef, crab, other types of fish… and so on. All the fillings were sliced long and thin to make it easier to put in the roll. The asparagus, green beans and carrot were lightly steamed and cooled as well.

The method is simple: put a small amount of rice on the rough side of the nori (a small amount is the key – both to being able to roll it and to not filling up on rice!). Add your filling/s of choice, diagonally across the rice. Roll from one corner to make a cone. Dip in soy sauce. Eat. Repeat until bursting.

Note that the cone isn’t essential – you can roll it into a cigar shape, or treat it like a burrito – I just find the cone the easiest shape to eat!

Maki (of course) has more information on temakizushi here.

It was so good (and I overcatered so much) that we had it again the next night, with brother and my other in-law. As the Architect said, two parties from one party meal is a win.

Nom.