ricotta with oregano and white pepper

How To Make ricotta with oregano and white pepper

• 1

  Heat milk until almost at a boil, then add lemon juice or vinegar.
• 2

  The curds should start to pull away from the whey. Add the pinch of salt.
• 3

  Boil and stir for 30 seconds. Turn off heat and cover with a towel. Let sit for 2 hours.
• 4

  Then pour through a cheesecloth catching the curd in the cloth and catching the whey in a bowl.
• 5

  Save your whey. You can use it for hundreds of things. I am currently using it for bread baking and mysost (Norwegian cheese made from caramelized cow's milk whey).
• 6

  I like to rinse my curds to get rid of the lemon or vinegar taste, but it isn't necessary.
• 
  7

  In a bowl, spread your curds out with a fork, add in the spices, tasting until it is the desired flavor.
• 8

  Now you can make you decision if you want pressed ricotta or the loose kind you are used to at the grocers.
• 9

  For the pressed, dip a cheesecloth in whey, wrap your curds into the desired shape, really condensed; press hard. You can make a circular form in a bowl or a rectangular in a bread pan. Add a weight and let sit overnight. (a heavy pot or bowl for circular or a brick for rectangular)
• 
  10

  For loose set, I add a little heated cream (few tablespoons) and mix. Then I place in a cheese crock and set on the counter overnight. Then place in fridge.
• 11

  https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/bruschetta-dalla-campagna.html
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