Mrs G's Homemade Ricotta
2 teaspoons calcium lactate
2 litre whole milk
300ml pure cream
1 tablespoon salt, or to taste
water
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.
From Marcellina in Cucina
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