But before we get to that I want to share another important part of the italian dishes I grew up eating. Any time we had a baked pasta dish (ie lasagna, stuffed shells, baked ziti, etc.) my mother would make what she calls 'Pot Cheese', more commonly known as Farmer's Cheese. It is similar in consistency to ricotta but is not technically ricotta. Ricotta is translated to mean 'recooked' and is made from using the milk whey leftover from making mozzarella or other cheese, whereas pot cheese is made by coagulating milk. This recipe uses a gallon of whole milk from the grocery store but if you have a lactating goat handy, by all means, use her. When I was growing up I would go out in the morning and milk the goat and by dinnertime, that milk would be part of a lasagna. If you ever have the chance to eat fresh goat's milk cheese, do not pass it up. It may be the best thing you ever taste. But back to this recipe. All the ingredients are easily available in your local supermarket and only uses one pot, hence the name.
Here is what you will need:
Cooking spray
1 gal Whole Milk
pinch of Salt
1/4 cup White Vinegar
1 yard Cheese Cloth
Candy Thermometer
I found the cheese cloth and thermometer in the aisle with kitchen gadgets. They were in with the utensils, aluminum pans, and other such knick knacks. I like the candy thermometer because I can attach it to the side of the pan but you can use any thermometer that measures up to 185 degrees.
Spray the bottom of a large pot with the cooking spray and pour in the milk. Add the salt and attach the thermometer. Put on medium-low heat and cook until it reaches 185 degrees.
It will take about 20-30 minutes for the milk to get up to temperature so meanwhile....
Line a colander or sieve with the cheesecloth. I cut the cloth in two pieces and make a cross in the colander. This will come in handy once the cheese is ready for straining.
When the milk reaches 185 degrees, add the vinegar. It's okay if the milk is a little hotter the 185 but do not add the vinegar if it is any cooler than that otherwise it will not coagulate. Once you add the vinegar, stir the pot. Continue stirring while it cooks for a few more minutes. You will know when it is ready because the liquid will begin yellowing.
Remove from heat and pour into the prepared cheesecloth.
This is where the cross-shaped cheesecloth comes into play. Bring the ends of the cloth up and tie together on your kitchen faucet.
This will A) make you look extremely domestic if someone stops by for a visit and B) squeeze the excess whey out out of the cheese. I left my cheese hanging for about 2 hours because I wanted it pretty dry so as not to make a soupy lasagna, but for a more common ricotta texture take it down after 45 minutes. You can use it right away or put it in a covered bowl in the refrigerator for up to 5 days.
Here is the final product! Like I said, I made it a little dry (more like a feta texture) because I was using it for lasagna. That recipe is coming up in the next couple days so be prepared.
Sweetened Condensed Recipe:
-Cooking Spray
-1 gal Whole Milk
-pinch of Salt
-1/4 cup White Vinegar
1 yard Cheese Cloth
Candy Thermometer
Method of Preparation:
1. Spray the bottom of a large pot with the cooking spray. Add the milk and salt, then attach cooking thermometer.
2. Cook milk over medium-low heat until it reaches 185 degrees (about 25 minutes). Meanwhile, prepare colander with cheesecloth.
3. When milk reached 185 degrees, add vinegar and stir. Cook 5 more minutes.
4. Pour cheese into prepared cheesecloth and hang to strain. Remove after 45 minutes, or when cheese has reached desired consistency.
5. Use immediately or cover and refrigerate for up to 5 days. Enjoy!
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