Ricotta
Before youse come at me, this isn’t technically “real” ricotta. Ricotta means twice cooked because it is traditionally made using whey leftover from the cheesemaking process. I don’t know about you, but I don’t normally have whey on hand, so this is how I make it at home. It is quick, easy and super tasty. While you can use vinegar, I find lemon results in a more tender curd and gives it a wonderful citrus essence.
Ricotta
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 2 teaspoons fine sea salt
- ¼ cup freshly squeezed lemon juice, about 1 very large lemon, strained to remove pulp and seeds
Instructions
- Line a large colander with 90-grade unbleached, pure cotton cheesecloth.
- In a large, non-reactive stockpot, warm the milk, cream and salt, over medium high heat, stirring every now and then.
- Bring to a gentle simmer and remove from the heat.
- Add the lemon juice and stir to combine; let sit for 2 minutes, undisturbed.
- Strain the mixture into the cheesecloth-lined colander.
- Gather the cheesecloth to make a bundle, secure with twine and let hang over a bowl for 1 hour.
- Refrigerate in an airtight container until ready to use, for up to 3 days.
Notes
The ricotta will be at its lightest the day it’s made, once refrigerated it will become more dense. Remove from the fridge 1 to 2 hours before serving.
If you are using the ricotta in a dessert or baking project, you’ll want a thicker, less wet ricotta. If you are serving it over pasta, feel free to cut the draining time by up to as much as 30 minutes.
If you are using the ricotta in a dessert or baking project, you’ll want a thicker, less wet ricotta. If you are serving it over pasta, feel free to cut the draining time by up to as much as 30 minutes.
