Ricotta and Sour Cream

I know I'm a little obsessive but making my own milk products at home is very satisfying. 

Just in case you'd like to pick up the bug, here are two recipes that have worked very well for me.

Mason jars seem to be the perfect receptacles for these delights!

SOUR CREAM 

Homemade sour cream is basically a dream come true. It is so tasty and has only cream (the percentage of fat is your choice, here I've used 10%) and buttermilk making it much purer than what you would purchase, and cheaper AND it's the easiest thing ever!

2 cups Cream, room temperature

2 tablespoons Cultured Buttermilk (that's the kind sold at the store), room temperature

Combine them in a jar or cup measure, at room temperature (this is the important part).

Leave on the counter for 24 hours.

Put in the fridge. Use after chilling 24 hours.

Lasts a month in the fridge. That is if you don't eat it all first. :)

Yes it's that easy. And takes that little effort. Make it yourself. You will see.

(I didn't take a photo because it looks white just like sour cream - because it is!)

RICOTTA CHEESE (Salads, Pasta, Cheesecake)

The most surprising thing about cheese is really just like a sweater: 

how much milk or wool it takes to make the final product.

Take ricotta. 10 cups of milk/butter milk equal just less than two cups cheese. But it's sure good!

Buttermilk Method Ricotta

I've now made two types.

The buttermilk method is the first I tried and it produces a very creamy ricotta.

The vinegar method is very quick and fun to watch and makes 

a drier ricotta with a much more defined curd.

Buttermilk Method:
8 cups 2% Milk
2 cups Cultured Buttermilk
Salt

Combine milk and buttermilk in a large pot and heat to 180 degrees F, stirring occasionally. 
Remove from heat and allow to sit for 30 minutes. Do not disturb it!
Pour though a muslin lined colander (keep whey if desired) and allow to drain approximately 2 hours.
Transfer to a bowl and stir in salt to taste. 
Supposedly keeps for a week but not around here!

*For some reason some of the curd is attracted to the bottom of the pot where it's hottest and becomes thicker. I've retained this part and mixed it with spices to use as a dip whenever I've made the type of ricotta and it's rather good, too. Also, I do not like to waste things...

Ricotta dip, made from the bottom curds

Vinegar Method:
8 cups 2% Milk
1/6 cup White Vinegar
1 tsp Salt

Heat milk to 185 degrees F in a large pot. Remove from heat and add the vinegar and salt.
Stir gently to mix, then allow to sit 2 hours undisturbed.
Pour though a muslin lined colander (keep whey if desired) and allow to drain approximately 2 hours.
Again, it keeps for a week.

*******

I'd really love to find some glass milk bottles. 

You know, those old fashioned ones from when you were a kid 

(or even an adult) which seem to have vanished... 

If you know where I could get some, please let me know!

More on yogurt soon!