“It’s not rocket science,” says Dick “Mac” McGuire, owner of the Kopp’s Frozen Custard on Bluemound Road in Brookfield. Even the product itself doesn’t involve many proprietary secrets. If you’re looking for backstabbing and sneaky business practices, look elsewhere. And the story of our frozen custard culture is very Milwaukee indeed, with an ongoing history of families helping families and an emphasis on cooperation, not cutthroat competition. We embrace tradition in Milwaukee, and are proud of our reputed niceness. Seeing the frozen custard emerge adds to the appeal. At the risk of my waistline and cholesterol levels, I recently beat a path back to the city’s longstanding stands to learn what makes our custard culture special, and maybe have the custard shop owners talk a little smack about each other.īut like a duckpin bowler in tenpin country, that is not the way we roll here in Milwaukee. A year or so later, when we put ourselves on frozen custard-free diets, that question faded from my mind. Forget Cream City: I remember wondering (as I ate my many cones) how Milwaukee came to be Frozen Custard City. The first summer we lived here, we dutifully tried each of the city’s venerable custard stands, dutifully checked the Flavor of the Day every evening, and dutifully gained eight or nine pounds. Alternatively, ricotta will freeze very well.When my wife and I moved to Milwaukee 11 years ago, we were instantly smitten with frozen custard. Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. It can be done in the refrigerator overnight.ħ. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. Allow the whey to drain out for 1-2 hours. After most of the whey has drained through, add the curds and let continue to drain.Ħ. Pour the remaining whey through the cloth (it filters slowly).

Set up a receiving container with a large strainer lined with a fine clean cloth. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.ĥ. Cover and allow the “cooked” whey to cool undisturbed until it is comfortable to the touch (several hours)Ĥ.

The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220☏ or 95☌). Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.Ģ. Place the whey left over from making basic cheese in a non-reactive pot. This will make about 6-8 ounces of ricotta (almost a cup)ġ. INGREDIENTS: Whey left from turning a gallon of milk into cheese. Fine weave cloth a boiled handkerchief or a non-terry cloth dish towel to drain ricotta.Large strainer to suspend over receiving pot.A fine meshed strainer to dip out floating curd.Receiving container to catch draining whey (a clean plastic bucket will do).Thermometer (32-220 ☏ or 0-110 ☌) to monitor temperature of whey.Wooden spoon to stir whey while heating (a long handled spatula works too).(Avoid aluminum which can dissolve in the acid.) Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water.

1/2 tablet Junket ® Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate).active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture) 1 gallon fresh milk (the fresher the milk, the more predictable the cheese).Ingredients to turn one gallon of milk into one pound of cheese

Junkit mix ice cream