This last week, I happened to see a post of Simone’s about a Cheesepalooza Challenge, a group of people making different types of cheeses. I was SO excited. I love my cheesemaking, but I just kind of wing it, I’ve never had any sort of community with different people that make cheese. I emailed Valarie from A Canadian Foodie, who is one of the leaders of the challenge, and I was in!
This challenge is based on Mary Karlin’s book “Artisan Cheesemaking at Home”. I immediately ordered the book so I could get started! This challenge will run for a year, and every month a different cheese will be featured. Those joining in the challenge just have to make the cheese by the end of the month and post about it. However, you don’t have to be a blogger!
Onto the cheese! This month, the challenge was to make ricotta cheese. I have done this before and posted about it here and here. This time I used citric acid, cream, and whole milk to make the cheese.
In a large, heavy bottomed pot, combine the milk and cream.
In a small bowl, combine the water and citric acid, and stir to combine. I had some citric acid from my other cheesemaking experiences.
Add the citric acid to the milk/cream mixture, and add a little salt.
Bring the pot to 180 degrees F, stirring occasionally so it doesn’t burn on the bottom.
As it heated up, the curds started to form.
When it reached 180 degrees, I turned off the heat, and put the lid on the pan. Let the cheese sit undisturbed for 15-20 minutes.
After the cheese has rested, strain through cheesecloth to separate the cheese from the whey. I used disposable cheesecloth – I love this stuff! I actually do reuse it – I just place it in boiling water with some washing soda, and let it boil for 20-30 minutes, then just let it dry, and reuse it over and over!
Um yummm!
Let it drain as long as you want .. the longer it drains, the dryer the cheese will be.
I had bookmarked this recipe from Smitten Kitchen quite a while ago – crepes with ricotta cheese and plums. I thought this would be the perfect time to try it out!
First I made some crepes using this recipe for grain free crepes.
I took one cup of the ricotta cheese, and mixed it with some fresh mint and a little honey.
Using some plums we got at our farmers market, I sautéed them in honey and a little butter.
Oh my gosh!!! This combination was so incredibly good! I could eat all the ricotta cheese just by itself, but mixed with the mint, honey and plums … unbelievably good!
For each cheese challenge, we were asked to answer these questions from our tasting, so here we go!
Tasting!
- Appearance: so incredibly creamy!!!
- Nose (aroma): no scent that I could tell, until I added the mint! (although I am having bad allergies now, so my nose is not really cooperating!!)
- Overall Taste: So creamy and smooth, a lot like cream cheese!
- Sweet to Salty: Even though I added salt, it didn’t really have a salty taste. I would say more on the sweet side
- Mild (mellow) to Robust to Pungent (stinky): Very mild, not robust or pungent at all
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.):so smooth! It kind of melted in my mouth. I think because of the cream and the whole milk, it was so rich and creamy
Who wants to join me in the Cheesepalooza Challenge? I am so excited about it – it is a great chance to experience making some cheeses in a low stress environment, and with people to help answer questions! If you are interested, send Valerie a message on her site, or let me know! It’s going to be fun!
This is linked to Frugal I Did it Tuesday.
Congratulations! You have given me the courage to try the citric acid version again! I believe my 52% cream and the richness of the whole low pasteurized milk I used somehow unbalanced the recipe. In any case, I got what looks like cream cheese. After seeing the cheese mixed with honey here and on Simone’s post, both with rave reviews, I can see I must try it. I was going to anyway – and would have never thought of honey in ricotta… but am now propped ready for take off. GORGEOUS!
V
A Canadian Foodie recently posted..Cod en Papillote
Using honey and mint in the ricotta and having it with plums and a pancake – what an idea! I will certainly try it some day. Look forward to more recipes and ideas from you
Addie (@BigAddie) recently posted..Whole milk ricotta
Thank you!
The honey and mint was oh-so-good!
I may not eat cheese, but I still think it is TOO COOL that you make your own! I really want to try making a nut-based “cheese” one of these days, but of course I find excuses not to. (I finally made a compost pile though! See? It just takes me a while to get around to things…)
Allie recently posted..Weighing My Options
Thanks
I love making cheese, I just think the process is too cool! I keep wanting to make a nut cheese and haven’t gotten around to it … but congrats on the compost pile! who hoo!
Looks wonderful, Jane! Finally mustered up the courage and made some mozzarella this week. Took it to a party, where everyone was impressed (if only they knew how simple it was!). Trying to slowly work up to cheddar.
Jane recently posted..TOMATO TIME!
That is awesome! Congrats
You should join this challenge — I have some other soft cheeses I am going to be making, can’t wait! 
This is awesome!! I’ve never made cheese before, but am always intrigued when I see posts about cheese making. I can’t wait to see what else you make
Sam recently posted..Weight Watchers
Thank you! I really love making cheese, its so fun to take a gallon of milk and turn it into cheese
Ok so here’s my question Jane, why is it important to use citric acid? Is there an alternative to use or can it be left out? My diet restrictions are to eliminate as much citric acid from my diet. Thus if I am going to go to the trouble of making homemade cheese, I would not want to put it in. Right?
The citric acid is what makes the milk curdle and turn into cheese
You can also make it with lemon, and I have made it with buttermilk before. I linked them in my post, but you can read about it here and here. 
Yummy! I don’t feel I can join the cooking challenge…but this does sound really good. I love the idea of adding mint and honey.
kimberly montgomery recently posted..My Care Package
It was really good with the mint and honey! You could also buy it from the store and do the same thing
Enjoy your cheesy challenge Jane. ^^You all are a creative bunch.^^
ahh thanks!
I am so impressed that you make your own cheese. Looks wonderful.
Lea Ann recently posted..Happy Birthday Julia…Julie and Julia’s Bruschetta…Julia Childs Quotes
Yay! your cheese looks so delicious and I love which recipe you chose to try it out with. I split my batch up between myself and my parents and between the three of us it was gone in a flash! I need to make more so that I can fill crepes with it this weekend
Stephanie recently posted..Whole Milk Ricotta – Cheesepalooza
Thank you! I loved the crepes – so good!
Great idea on having this with crepes! I’d completely forgotten about my experiments with gluten-free crepes during the spring. I’m thinking that ricotta *in* the crepes would be rather fun as well.
Denise recently posted..Scottish Oatcakes
That would be fun! I did make some pancakes with some ricotta cheese that were so good!
Your cheese looks beautiful! If you enjoyed the ricotta as a topping on those crepes, there is a great Nigella Lawson recipe (I think it was in Forever Summer) using ricotta in the pancakes themselves. Topped with fresh strawberries and whipped cream, these ricotta pancakes have been on my brunch menu for years. Looking forward to more Cheesepalooza!
That does sound so good! I love pancakes, I bet the ricotta made them really creamy!