Cream Ricotta made in 3 Hours. and Crustless Cheese Cake in 1 hour.

Ricotta Royal Cream

3 x  Litres Full Cream Milk

1 x can 250 ml  or Fresh cream7 x  Tablespoons Lemon Juice

This  is what we call a direct heat cheese.

Heat milk slowly in a stainless steel pot or bucket till it reaches 30deg C 

When temp.  at 30 blend in 7 Tablespoons Lemon juice

Take heat up to 73 deg C over 45 minutes. Only stirring now and again to stop milk sticking and burning.

Then continue to heat milk curds to 90 - 95 deg C till curds form a plopping sound and burst and curds fall to the bottom  of pot.

When at this stage remove from heat and stand 10 to 15 minutes to rest.
Take a Double  cloth over colander and pour or ladle curds  into cloth

 (Keep the Whey if making cheese cake below.) 

Work in a bit of salt at this stage if you wish.  Drain for 20 minutes or till drip stops.   Can be eaten then or refrigerated or even make a cheese cake.               

After draining the Curds.  Refrigerate till using.

Use Ricotta to make a delicious  Baked Cheese cake. see below.

Crustless Cheese Cake - 

Preheat

Oven temp to 185 deg. C

Place Cream cheese and 250 ml Sour Cream in bowl. Put aside

In  another bowl blend 125 ml C/Sugar,150 grams butter

 plus3 eggs, plus 1 egg white, 

 plus 150 grams butter 

 Blend together till smooth - Now blend with Ricotta and Sour Cream

Blend till very smooth.

Now blend in  Half a cup of sieved flour slowly keeping it smooth and creamy  and fairly runny using some of the whey as the liquid. Do not make it too stiff, must be very wobbly to bake.

Bake for 20 to 30 minutes.  Centre must be slightly wobbly.

Make a Blueberry, or Granadilla topping with some gelatin and pour over while still hot

Cool of completely.  Keep in fridge overnight .

Oh Lordy it is sooooo amazing!

Good Luck!

Cheesemaker@Home - Eat Queso Branca Bag Cheese same day.

Cheesemaker@Home                      CHEESE CHEESE CHEESE


Hi folks,
Good news, I  I have been on a new adventure.   I have been out in the beautiful Drakensburg in our beautiful Kwazulu Natal province,  in South Africa.
Where mountains and streams are all you can see for miles and miles around, except on the lower slopes where beautiful pastures line the base of these old crags,

LEARNING TO MAKE CHEESE! YES!  


 and let me tell you you need to start making cheese at home with a few simple tools you already have.

I am not going to give you massive information  to start, just what you need to make your first cheese.


BAG CHEESE or  Queso Branco

Requirements:

1 x plastic bucket 5 to 10 Litres
1x 5 to 10 litre cooking pot
5 litres Full Cream Milk (Pasteurised not Homogenised)
I large piece buttercloth or muslin cloth
1 colander
food/liquid thermometer



1 x quarter cup of one of the following.    Cider Vinegar or White grape Vinegar or White Wine
Pinch or 2 of salt to taste.

Place milk in plastic bucket which is placed in warming water in pot (like a double boiler)
Slowly heat milk till 80 to 82 deg C.  Keep eye on milk as it reaches heat quickly.
Mix in Vinegar or wine well until it acidifies and curds form.
Remove from heat.   Place cloth over colander and pour milk through cloth.
Let whey go to through.
Work in some salt to taste while still ver wet.
Collect cloth together by the 4 corners and tie a knot .  suspend from tap over sink for 3 to 5 hours.
Let it drip naturally do not squeeze.

GUESS WHAT?  READY TO EAT THAT EVENING.   Serve with a salad, fruit, avocado pear etc.

You will really score points with the family.

For the Next cheese you would need to try and get rennet and milk culture or buttermilk or yogurt.
Speak soon






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