Following on from my cheese making efforts, I thought that I could have a go at making ricotta. Literally translated as “twice cooked”, ricotta is right up my alley, as a way to reduce waste, and maximise leftovers. So I set about gently heating the whey left from my mozzarella to 92ºC, and left it to cool to about 60ºC, before straining it through a thick muslin. I was so dismayed to find that it yielded next to no additional curds – 35 g to be precise.
Convinced it was something I had done badly, I turned to Google for reassurance. Whilst the technique was sound, it appears that the whey is acid, which is not conducive to making ricotta, which needs a “sweet whey”, or one that is produced from bacterial coagulation, instead of one brought on by acid. I probably should have done a bit more homework on that before I started, it would have saved time and gas!
Not one to be put off by such things, I bottled up the whey for later use. And made more mozzarella with unpasteurised milk. Having nothing to lose, and because I wanted the whey from this batch, I decided to try and extract more curds in the only way I knew.This time, I also strained it through cheesecloth, although I found that I couldn’t squeeze this out, because the curds simply fell through it.
The difference was amazing, I got 200 g of fresh, soft curds! Whilst it is perfectly possible to make cheese with any kind of milk, I think using unpasteurised milk pays off, if you can get it. I may also have a go with milk powder just to see if this is a cheaper alternative. Plus I have a lot of rennet that I need to use up now.
I have always fancied having a go at ricotta gnudi – soft Italian pillows, not dissimilar to light gnocchi. Gnudi (pronounced nyoo-dee) are, as the name suggests, “naked” ravioli. That is; they are the ravioli filling, naked of its customary pasta. They are best served with the simplest of sauces. The Big Guy and I were both coming down with colds, and so I wanted some chilli spikes in this sauce. I wavered over chilli, garlic and olive oil; but in the end settled on a tomato sauce with chilli, in order to take it from a starter to more of a main course with the addition of a nice green salad.
As well as a delivering a lovely pasta dish, my inner four year old enjoys sniggering when I announce what is on the menu. Reports that such pronouncements were accompanied with an impromptu dance of joy are totally unfounded. As you have probably guessed by now, This is yet another entry for the Cheese, Please! fresh cheese challenge. I have enjoyed myself this month, and you know I hate waste, so I’m determined to use up every last bit of the milk.
Recipe: Ricotta Gnudi With Tomato and Chilli Sauce
For the Ricotta:
Whey from making any type of cheese, the best being sweet whey from bacterial coagulation, otherwise unpasteurised acid whey will be good.
For the Pasta Sauce:
1 tbsp oil
½ red onion, finely chopped
1 red chilli, finely chopped, removing the seeds are optional
1 clove garlic, crushed to a paste
250 g tomatoes, chopped
Salt and pepper
For The Gnudi:
200 g ricotta
Zest of one lemon
Good grind of black pepper
1 tsp thyme leaves
40 g parmesan, plus more for garnish
1 egg, lightly beaten
Approx 70 g plain flour
Large knob of butter, 1 tsp and the thyme stalks for cooking
Make ricotta by heating the whey gently to a temperature of 92ºC. You will need to watch it, especially as the temperature exceeds 85ºC, because you do not want this to boil over, unless you especially like cleaning. Allow the whey to cool again, to a minimum of 60ºC, but preferably lower.
Strain through a sieve lined with a cheesecloth into a container large enough to hold the whey. Keep this for more things later – such as some pizza dough, other bread, stock, soups, and something else I have up my sleeve for later this week.
What you have left is ricotta. You will need to use a spoon or a spatula to remove it from the cloth. If you have left it to dry long enough, you may have to crumble it off. This is great in sweet and savoury dishes – I’ve even found recipes for ice cream. What you do with it is up to you.
For the sauce, sweat the onion in the oil until translucent. Add the chilli and the garlic to the pan, and allow to cook for a minute. Next, add the tomatoes, and cook them down on a low heat, stirring occasionally to prevent them sticking. When the sauce is thick and the gnudi are ready, season to taste.
While the sauce is cooking, make the gnudi. Mix together the ricotta, zest, thyme, pepper, parmesan cheese and the egg. Gradually add the flour, and mix in until the mixture forms a ball. It may take a bit more or a bit less than 70 g flour.
Shape the gnudi with wet hands. A lot of people shape them into balls, but I liked to form more elliptical gnudi. Put them on baking paper, or another non-stick surface.
Get a deep pan full of boiling water with the salt, butter and thyme stalks in. It is important to have the pan at a rolling boil. Put the gnudi into the water and cook for about 5 minutes. When they are cooked, they will float. Drain with a slotted spoon, and add to the sauce. You may also need a tablespoon or two of the water that you cooked the gnudi in to loosen up the sauce.
Coat the gnudi with the sauce, then serve immediately with a sprinkling of extra parmesan cheese.