{"id":630,"date":"2019-06-24T14:01:31","date_gmt":"2019-06-24T14:01:31","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=630"},"modified":"2019-06-24T14:01:35","modified_gmt":"2019-06-24T14:01:35","slug":"ricotta","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=630","title":{"rendered":"Ricotta"},"content":{"rendered":"\n<div class=\"wp-block-themeisle-blocks-advanced-columns has-2-columns has-desktop-twoOne-layout has-tablet-equal-layout has-mobile-collapsedRows-layout has-default-gap has-vertical-unset\" id=\"wp-block-themeisle-blocks-advanced-columns-217a5a34\" style=\"border-width:0px;border-style:solid;border-color:#000000;border-radius:0px;justify-content:unset\"><div class=\"wp-themeisle-block-overlay\" style=\"opacity:0.5;mix-blend-mode:normal\"><\/div><div class=\"innerblocks-wrap\">\n<div class=\"wp-block-themeisle-blocks-advanced-column\" id=\"wp-block-themeisle-blocks-advanced-column-12c662c8\" style=\"border-width:0px;border-style:solid;border-color:#000000;border-radius:0px\">\n<p>I generally view Ricotta as the by product of regular cheese making, as such I usually don&#8217;t make it and usually don&#8217;t eat it.  That being said, it is fun to whey into an editable cheese.  Here is the way you make it.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Whey Ricotta: (From <a href=\"https:\/\/cheesemaking.com\/products\/ricotta-cheese-making-recipe\">Cheesemaking.com<\/a>)<\/p>\n\n\n\n<p>Heat the whey, without agitating to 170\u00b0F then add 1\/2 tsp of salt for every gallon of whey, mix in quickly.<\/p>\n\n\n\n<p>Continue heating without agitation to 185\u00b0F &#8211;  195\u00b0F and hold at this temp until the ricotta rises.<\/p>\n\n\n\n<p>Mix 1\/2 tsp. of citric acid per gallon of liquid. The citric acid should  be dissolved in 1\/2 cup water. Add quickly the pot and stir briskly for  5-10 seconds. <\/p>\n\n\n\n<p>Watch the curd forming small flakes and gradually larger curd masses. Add a bit more more citric acid solution if necessary.<\/p>\n\n\n\n<p><strong>Note: <\/strong>If too much acid is added, the curds will sink  to the bottom and the cheese will not be sweet. The correct amount of  acid will produce a clear separation of white curds and bright green  whey.<\/p>\n\n\n\n<p> Ladle the curds gently into  a basket or colander.<\/p>\n\n\n\n<p>  For a fresh light ricotta, drain it for a short while (until the free  whey drainage slows) and chill to below 50F. For a rich, dense and  buttery texture allow it to drain for an extended period of time  (several hours).  <br \/>You can add parsley, Parmesan and salt to taste.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-themeisle-blocks-advanced-column\" id=\"wp-block-themeisle-blocks-advanced-column-4f8f35d5\" style=\"border-width:0px;border-style:solid;border-color:#000000;border-radius:0px\"><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-630","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=630"}],"version-history":[{"count":1,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/630\/revisions"}],"predecessor-version":[{"id":634,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/630\/revisions\/634"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}