Ricotta cheese

Ricotta is a fresh Italian cheese. It is traditionally made from fresh whey left over from the cheesemaking process. Ricotta is very mild, and it is used in many Italian dishes such as lasagna or stuffed manicotti.

You can use the whey left from all types of cheesemaking with the exception of the soft French-style goat cheese, soft molded or herbed goat cheese and Neufchatel. Those cheeses are made with drops of rennet which are not sufficient for ricotta.

The whey must be very fresh, so plan ahead to make ricotta on a day when you are already making other kinds of cheese. Yield is very low, and whole milk is added to boost the yield.

There are several ways to make ricotta. Here are some interesting ones to try. Ricotta can be used in many recipes, and it's great in cake mixes and other recipes. Besides adding extra protein, it makes cakes come out rich and moist. You can also beat it until smooth, add some herbs or dip mixes and have a terrific dip or spread. Because ricotta is such a mild cheese, it mixes nicely with other dishes. Be creative.

Old-fashioned ricotta

1 gallon or more of fresh whey
1 to 1-1/2 quarts milk

Heat whey to 195 [degrees] F in a large kettle, then slowly stir in the milk. Bring heat back to 195 [degrees] F, stirring often to prevent scorching. The ricotta is ready to drain when you see little white, fine-grained pieces forming in the pot. Line a colander with cheesecloth and pour the curds into the cloth. Hang to drain for one hour. When drained, remove the cheese from the cloth and add salt to taste. One-half teaspoon per two cups is about right. Store in refrigerator. Will keep for about a week. Use whole milk or cream for a richer ricotta.