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.
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.
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.