A recipe for making Ricotta cheese - contributed by Michael Hobbes

Original recipe from Platina:

De Recocta. We heat the whey which was left from the cheese in a cauldron over a slow fire until all the fat rises to the top; this is what the country-folk call recocta, because it is made from leftover milk which is heated up. It is very white and mild. It is less healthful than new or medium-aged cheese, but it is considered better than that which is aged or too salty. Whether one is pleased to call it cocta or recocta, cooks use it in many pottages, especially in those made of herbs.

- Andrews, E. B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Modern recipe:

  • Whey
  • Butter Muslin
  • Salt, flake or kosher
  • Fresh Basil, chopped
Take the leftover whey from the Leicester Cheese recipe. In a double boiler, bring it to a slow boil. Constantly stir. When you see small flakes appear on the spoon, you are seeing the cheese begin to settle out. When your spoon is fairly covered, remove the whey from the heat and pour it through the butter muslin. Tie the cloth and allow it to drain. When no more drippage is apparent, untie the cloth and pour the curd into a bowl. Mix in flake salt and some fresh chopped basil and serve.

Adapted from: Carroll, Ricki and Robert Carroll. Cheesemaking Made Easy. Pownal, VT: Garden Way Publishing, 1995, p. 89.

Recocta is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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Recocta © 1998 Michael Hobbes | This page © 2000 James L. Matterer

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