Homemade Cows Milk Ricotta, Farmer’s Bread & Avocado

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Homemade Cows Milk Ricotta, Farmer’s Bread, and Avocado is a great quick lunch. I  think the hardest thing about making homemade ricotta is having the patients to let the cheese drain. In other words, decreasing the water content and concentrating the flavor and richness.
Cow’s milk that is UHT heated, which stands for ultra-high temperature, does not work very well making homemade ricotta.

Pasteurized milk vs UTH milk:

Pasteurization is the process of heating milk to 72 degrees Celsius (161.6 degrees Fahrenheit) for at least 15 seconds. UHT is the process of heating milk to a temperature exceeding 135 degrees Celsius (275 degrees Fahrenheit) for one or two seconds.

UHT stands for Ultra High Temperature and refers to the Pasteurization process that it goes through that allows the milk to be shelf-stable. Did you know that UHT or Ultra-high temperature milk can sit out unrefrigerated for about three months?

Pasteurization cannot kill all microorganisms in milk, and some microorganisms that are not pathogenic to humans are left behind. Therefore, from a nutritional point of view, I say pasteurized milk is a better choice. So stick to pasteurized whole milk which makes great ricotta, once you tasted the pure flavor, you will look never be able to look at the store-bought ricotta again

Ricotta

Making several batches of ricotta:

I have made over time several batches of ricotta, one with buttermilk, whole milk, and salt, one batch with whole milk, cream, salt, and white vinegar, and one with whole milk, cream, salt, and fresh lemon juice.  They all turned out great the one made with white vinegar, for me seems to give the cleanest taste and the best consistency. On the other hand, if you have access to goat milk you will get the same results, cow’s milk naturally gives you a sweet flavor while goat’s milk or sheep’s milk will give you a richer taste. The only equipment needed to make ricotta is a stainless steel pot, cheesecloth, and thermometer.

Ricotta

FYI, homemade ricotta is not true ricotta but it tastes as good as the real stuff. The real Ricotta is a by-product of cheese making, it is made from the whey and its name like many other great Italian names for food describes exactly how it is made: It is re-cooked

Ricotta

Homemade Cows Milk Ricotta, Farmers Bread and Avocado

Chef Norbert
Stick to pasteurized whole milk which makes great ricotta, once you tasted the pure flavor, you will look never be able to look at the store-bought ricotta again
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Entree, Lunch
Cuisine Mediterranean
Servings 5
Calories 389 kcal

Recommended Equipment

1 Kitchen Thermometer
1 Dutch Oven
1 Cheese Cloth 100 % Cotton

Ingredients
 
 

  • 1/2 Gallon whole milk pasteurized
  • 1/2 cup heavy cream
  • 3 tbsp vinegar white, distilled
  • 1/2 tsp sea salt
  • 5 slices Farmer's bread
  • 1 piece avocado
  • 10 oz roasted peppers caned

Instructions
 

Heat milk and cream

  • Place milk, cream into a stainless steel pot and heat until temperature reads 100 degrees Fahrenheit on the thermometer. Remove from the heat source, add salt, white vinegar, stir, and set aside.
    1/2 Gallon whole milk, 1/2 cup heavy cream, 3 tbsp vinegar, 1/2 tsp sea salt
  • Let sit for about 1 hour, during the sit, do not stir After 1 hour the milk will have turned into curdles, or separated into a soft mass (curds) and cloudy liquid (Whey)
  • Line a bowl with the cheesecloth and with a spoon transfer the curd into the cheesecloth. When you transfer the curd transfer as little as possible water (Whey) the more water you transfer the longer it will take to drain.

Drain the cheese

  • Let the cheese drain for around 10 to 15 minutes, it all depends on the quality of the cheesecloth you use on how long to drain the ricotta, purchase a good quality cloth you always wash and reuse. The longer you let the ricotta drain the firmer the cheese will get.

To make the toast:

  • Toast or grill honey multigrain bread, top with homemade ricotta, mashed fresh avocado, and roasted pepper Enjoy FYI: Homemade ricotta is served best chilled within a few hours or can be stored in a refrigerator for about 4 days

Chef Notes

Chef’s tip:

The protein-rich whey can be used to make smoothies, so don’t throw away, keep in the refrigerator and drink over ice. Whey protein contains an incredible range of essential amino acids, which are absorbed quickly Whey has also been shown to have benefits for depression, blood pressure, and blood sugar. If you’ve ever opened a yogurt container to see liquid floating on top, this is whey.

Nutrition

Serving: 1 serving | Calories: 389kcal | Carbohydrates: 24g | Protein: 14g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 796mg | Fiber: 3g | Sugar: 19g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Homemade, Multigrain, Ricotta, Sandwich
Tried this recipe?Let us know how it was!

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