Fresh Ricotta Cheese

1 gal. Whole milk
1 qt. buttermilk
Pinch of salt


Combine ingredients in a large kettle and slowly heat to 180°. Curds will separate out. Strain in cheesecloth or fine mesh colander for 15 min. Chill.




Ricotta Cheese II

8 c. whole milk (or 4 c. whole & 4 c. 2%)
1 tsp. salt
2 T. fresh lemon juice

1. Line a large strainer with 4 layers of cheesecloth and place in large bowl. Set aside.
2. In a heavy bottom 4-quart saucepan, heat milk with salt to boiling at medium high. Stir occasionally to prevent scorching.
3. Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon transfer curds to lined strainer. Drain 3 minutes.
4. Use right away or put ricotta in a clean bowl and refrigerate for up to 1 week. Can be eaten as is, used for lasagna or conolli filling. (See recipe next week.)

Ricotta Cheese III

1 gallon milk
1 T. Epson salt

Bring to a boil then let stand about 5 minutes. Transfer curds to a cheesecloth-lined strainer in large bowl and let drain. You can even twist the cloth to remove additional liquid.
When soaking grains like wheat, barley, etc. 1 T. of the whey with water will remove the phytic acid from the grain before cooking. This tip is from my son-in-law, Rob.


Filling
2½ cups milk
8 T. cornstarch
2½ c. sugar
3 lbs Ricotta cheese
1 T. vanilla
1 c. ground semi-sweet choc
Pistachio nuts, ground

Bring milk to a boil over low flame. Mix cornstarch and sugar and add milk slowly. Mixing well. Return to flame and cook for 30 minutes stirring often. Set to cool. Beat the cheese until creamy. Add the cornstarch custard, vanilla and ground chocolate. Fill pastry shells. Dip both ends in ground pistachio, top with powdered sugar.