The love I have for cheese is a strong, unconditional love. Thick or thin, hard or soft, funky or fresh, in any way, shape or form I consider cheese to be a close confidant.
I have always been fond of the many varieties of cheeses. Pungent in smell and taste, lingering on my palate or soft in texture and flavor, leaving me with a satisfying feeling. Every now and then I dream of being a cheese maker and perhaps one day… I will.
The thought of making cheese right in your own kitchen might seem like the impossible, but be rest assured that with a little practice and patience becoming an amateur at home cheese maker isn’t impractical at all. Understanding the curds and whey, knowing what kind of acids to use and of course there is the taste testing to find which consistency you plan to strive for, will all lead you to making some of your favorite cheeses at home.
Producing cheese curds is one of the first steps in cheese making. Coagulating milk is caused by adding an edible acidic substance such as lemon juice or vinegar, then allowing it to sit, this process is called curdling which then produces the curds. The curds form when the increased acidity, the added lemon juice or vinegar, causes the milk proteins to tangle together into solid masses.
After curds are formed they are strained and in some cases pressed to produce different varieties of cheese. The remaining liquid, which now should only contain whey protein, is called whey. Whey is used to produce whey cheeses such as ricotta or used in some processed foods including bread and crackers. But in the kitchen there are times, under certain circumstances, where perhaps breaking the rules is somewhat necessary. Okay, so I’m talking about making an old-fashioned cheese, (and when I say old fashioned, I’m talking all the way from the Bronze Age old-fashioned) in an untraditional way.
One last thing, this recipe might make your Italian ancestors turn over in their graves.
I know, I have some explaining to do. The word ricotta literally means “recooked.” To make a basic ricotta cheese you take leftover whey from the making of a previous cheese, recook with additional acids if necessary and continue the process as if it were any other cheese.
In the recipe for ricotta cheese that I am providing below you will find that we are making ricotta from milk and cream, not whey. This is where the ancestors start turning over. It is a simple recipe to make an indulging rich cheese perfect for spreading on crackers or tossing with your favorite pasta. The more you make this recipe, the more proficient you become as a cheese maker. Have fun!
Homemade Ricotta
Yield: 1 heaping cup
Ingredients:
3 cups whole milk
1 cup heavy cream
3 tablespoons lemon juice, fresh squeezed
1/2 teaspoon coarse sea salt
• Pour the milk, cream and salt into a medium nonreactive saucepan. (Learn more about nonreactive cookware here.) Attach a candy or deep fryer thermometer to the inside of the saucepan. Heat the milk to 190 degrees, stirring it occasionally to proven the milk from scorching on the bottom. Once the milk has reached the proper temperature, remove from the heat and add the lemon juice, stirring slowly once or twice. Let sit undisturbed for 5 minutes.
• While the milk is resting, line a colander with 4 layers of cheesecloth, leaving enough overhang to prevent the cloth from falling in, and place the colander over a large bowl. Pour the curds and whey into the colander, place in the fridge and allow to strain for 1 hour. The longer the curds strain, the firmer the cheese becomes. Let strain until the cheese has reached desired consistency. Place in an air tight container and store in the refrigerator for up to 1 week, although best if eaten immediately.
 
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.
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