Ricotta Conquered

I took a cheese class a few weeks ago and have made ricotta a few times since.  It has turned out good -- I've made manicotti, lasagna, and I'm making manicotti again tonight.  But I was disappointed by the yield of the cheese.  The recipe uses a gallon of whole milk plus 4 cups of buttermilk, and yields about 2 cups of fresh ricotta.  On a cost basis, this is slightly more money than buying ricotta in the store, but on a taste basis, there is no comparison.  However, I have discovered a new secret to double the yield.

Start with the first recipe, that's 20 cups of liquid to make 2 cups of ricotta.  Basic recipe:  heat whole milk until it comes to frothy boil, not rolling boil.  It should be just under 200 degrees.  Turn off heat, add 2 teaspoons of salt and buttermilk and stir slowly until curd comes up.  Let sit for 5 minutes and then drain through cheese cloth and KEEP THE WHEY, the left over milk that drains out, keep it all.  I got about 16 cups of liquid after the first batch.  Now put whey back on stove and heat up to 195 degrees.  Again turn off heat and add salt, and 1/4 cup of vinegar.  Let sit and drain through cheese cloth and you should get another 2 cups of ricotta.  Now on a cost basis, its cheaper than store bought.

enjoy!