Make Your Own Ricotta

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Making Ricotta Cheese is a fun undertaking, worth the effort, much better than the stuff you buy in a store and definitely more like the Ricotta in Italy. However, if you’re thinking price, yes in the long run when you consider the time it takes to make it and the cost of the whole milk and cheesecloth, it is less expensive to buy a tub of Ricotta in your local market, but you can’t think that way. I mean it is homemade Ricotta for crying out loud and worth the time and few extra bucks.

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It is a simple procedure, and the end result is so satisfying that I can promise you from dollars to Ricotta stuffed doughnuts you will be making Ricotta for the rest of your life and eating it by the spoonful’s and using it in everything you can possibly think of; pasta dishes, sweet pies, cakes, pizzas, or plan with a drizzle of olive oil or sprinkled with pistachios or berries or smeared on toast with cinnamon. Ricotta is limitless, and its milky smell is so fresh and clean you’ll want to bathe in it.

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Here is how to do it,

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

You will need a sieve, and fine-mesh cheesecloth

Line a large sieve with a layer of cheesecloth and place it over a large bowl.

Slowly bring the milk, cream, and salt to a rolling boil in a heavy pot over moderate heat, stirring to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles in about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour, for a dense ricotta let it sit longer, and keep checking it for the consistency you like. Chill the ricotta covered. And there you have it!

Just a few of the many dishes you can make with Ricotta, check out my blog for more information.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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11 Responses to Make Your Own Ricotta

  1. Got to try this. I’ve just converted the measurements into metric, so I think I’ll try half the amount. Ricotta is relatively expensive here in the UK, which is why I never buy it!

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  2. WOW … seriously?! It is that easy! I am so there … taking a ricotta bath sounds delectable!

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    • johncpicardi says:

      Yes its pretty easy and lots of ways to make it, Google around and check the other recipes, some use milk with butter milk with no acid, others use vinegar… check it out… let me know how you make out! John

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  3. I would never imagine it to be this simple! Great post.

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  4. Pingback: Loving Figs… | tea & tamarind

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