Curds and Wine will be open Wednesdays and Saturdays 11 am to 12 pm and 1-2 pm for in-store shopping or online order pick up, closed between 12-1 pm for lunch.

I have limited inventory and will not be restocking most items - contact me to check inventory before you visit the store.  If an item is not visible online it is out of stock, or if you cannot add it to the cart online it is out of stock and I likely will not be restocking the item. I will not be restocking inventory as the retail store will close by the end of March.

CLOSED Wednesday November 9th

CLOSED Sunday November 20th through Friday November 25th for Thanksgiving 

CLOSED Saturday December 24th and Sunday December 25th as well as Saturday December 31st and Sunday January 1st

 

What you need*: 

• 1/2 gallon milk -- whole milk works best; pasteurized milk from the grocery store is fine, just avoid ULTRA-pasteurized
• 1/2 tsp citric acid dissolved in 1/4 cup filtered water 
• Colander
• Large non-reactive pot -- stainless steel is better than aluminum 
• Fine cheesecloth/butter muslin
• Slotted spoon or skimmer
• Ricotta basket (you might want to have 2 of the same size for pressing) 
• Cheese salt 
• Smoked paprika (pimenton; optional) 

Put the milk into the pot and add the dissolved citric acid. Heat the milk with direct heat to about 185° F; you should see the milk form fluffy white curds that float in the liquid whey. If you don't see the curds separating cleanly, add another dose of 1/2 tsp citric acid, the curds should instantly separate after this addition. Stop stirring at this point and turn off the heat. Put the cheesecloth in the colander in a sink or large bowl and carefully ladle the curds with the slotted spoon or skimmer into the cheesecloth. If you want to pour the curds into the cheesecloth, pour very slowly and make sure you have a very fine cheesecloth, or all of the curds will pour through. Tie the ends of the cheesecloth together and hang the ricotta for about 30 minutes to drain. 

Take the ricotta out of the cheesecloth and put it in a large bowl. Add 1/2 Tbsp cheese salt and mix thoroughly. Press the curds into a ricotta basket and put another empty basket on top with a jar of water or large soup can as a weight to press the cheese; press at room temperature for 1 hour. Remove the cheese from the mold and flip it over, then press with the weight on top at room temperature overnight. 

The next morning take the cheese out of the mold and lightly sprinkle the surface evenly with cheese salt, as well as smoked paprika/pimenton if desired. Place the cheese back in the mold and move to the refrigerator. Turn the cheese every day for one week, lightly salting extra days if desired. Keep the cheese uncovered unless it starts to dry out too much, then lightly cover it with plastic wrap (do not wrap tightly, the cheese should dry out a little bit during this time). 

The cheese is ready to eat after one week, and can be aged for up to 4 weeks. If any undesired mold appears on the cheese, rub it off with a clean towel and some salt. You should get about 1/2 pound of cheese.

* Most ingredients are in our Mozzarella and Ricotta kit along with this recipe as well as others!