Homemade ricotta is something else.
Assuming you’re not vegan or (hardcore) Paleo, are you a die-hard ricotta fan? Like, where you choose fresh warm ricotta with a drizzle of honey and a sprinkling of fleur de sel over the most delectable crème brûlée imaginable? If not, the only conclusion I can draw is that you’ve never had great homemade ricotta.
Yes, you can seriously make ricotta at home! And, I promise you that my recipe is fool-proof.
You probably already have the ingredients you’ll need in your fridge. It will take about a half hour – possibly less – of time that is mostly spent flipping through Pinterest with the occasional stir tossed in (which will prevent a scorched milk mess with which to contend). Read through the following recipe twice, and you will undoubtedly have it memorized. Seriously!
Here’s the recipe.
Homemade Ricotta CheesePrint Recipe
- 1 gallon pasteurized whole milk (not ultra-pasteurized)
- 2 c. heavy cream (not ultra-pasteurized, if possible)
- 1/2 c. lemon juice or distilled vinegar (I use lemon juice)
- 2 t. sea salt
Line a colander with cheesecloth. If the cheesecloth isn't fairly tightly woven, use three layers. Set the colander in the sink.
Bring the milk, cream, and salt slowly to a boil in a dutch oven or stockpot. Stir occasionally to prevent the bottom from scorching.
Once the concoction boils, add in the lemon juice and cook for two minutes. If curds have formed and the liquid is translucent, awesome! Proceed to the next step. If not, add 2-4 T. more lemon juice or distilled vinegar and repeat.
Carefully pour the curds and liquid into the colander and let set for up to 10 minutes. If you know you'd prefer wetter or drier ricotta, please adjust this time accordingly, keeping in mind that more liquid will get absorbed over subsequent hours.. Transfer to a container and store in the fridge. The ricotta will keep for around five days.
Homemade ricotta is so delicious that I can't believe anyone actually buys it! Ok, I get convenience, but seriously - just make this recipe one time. Use it in the recipes I'll be posting later this week, in any recipe that calls for ricotta, or straight up while it's warm. It's magical with a few drops of honey...Salut! Oh, and if possible, use an enameled dutch oven in order to minimize the elbow grease required during clean up.
Have you ever made ricotta? Do you have a favorite recipe? Please do share your experiences below!