F.A.B. * farmers * artisans * bakers
We share our local and sustainable practices, food traditions, and recipes for health...eat NATURAL NUTRIENTS!
Saturday, August 25, 2012
Homemade Ricotta: Calcium Lactate
Mrs G's Homemade Ricotta
2 teaspoons calcium lactate
2 litre whole milk
300ml pure cream
1 tablespoon salt, or to taste
Mix 1/2 cup of lukewarm water with the calcium lactate and stir to dissolve.
In a non reactive pan mix the milk, cream and salt. Stir in the water/calcium lactate mixture and place over medium heat. Do not stir. Have ready a bowl of water and a ladle this will be used to control the temperature of the milk. I assume this was used before there ever was thermometers to measure that the temperature was correct. It just goes to show we don't need fancy equipment to make good food.
As you see a bubble rise to surface pour a little ladleful of water to cool it. You will see the curds forming. It will not take long. Do not allow it to boil or heat for too long or your ricotta will be tough. When all the ricotta has come to the surface turn off the heat and ladle out the curds into a fine strainer. You can line it with cheese cloth but Mrs G never bothers.
We grow sustainably, preserve open spaces & ecosystems, care for animals, support the arts, facilitate local products & economies. A large part of our work is philanthropic, our Horse, Hound, & Farm Rescue's mission is adopting hound dogs, wild horses, and supporting other family farms. We work in concert with wildlife preservation, artistic creations, and horticultural traditions. We were awarded a Sustainable Agriculture Research and Education grant in 2005.