I’m on a quest to learn to make all kinds of cheeses. So far I’ve made cream cheese and mozzarella. I will soon be making a cheese press so I can make harder cheeses. The harder cheeses I want to make are going to take some time. They need quite a bit of time to age. But until then I’ll keep making softer cheeses. Next on my list was homemade ricotta. This one is really pretty simple. It doesn’t even need rennet. It also doesn’t need much time.
My first attempt at ricotta was a flop. It didn’t curdle at all. I picked a different recipe and tried again. This time it was perfect. But rarely does anything go the way I want the first time. Sometimes it takes 5 or 6 tries.
- Non reactive pan
- Large bowl the strainer will fit into without touching the bottom
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 5 Tbsp lemon juice
- In the non reactive pan, combine milk, cream and salt. Bring it to a boil stirring constantly.
- As soon as it starts boiling add lemon juice and stir to combine. Turn heat down and let simmer for 2 minutes.
- Remove from heat and allow to stand for 20 minutes. Curds will begin to form nearly as soon as you put the lemon juice in. My curds were pretty small so don't worry if aren't large curds.
- After 20 minutes, slowly pour it into the muslin lined strainer. Pull the sides of the muslin up and tie with a rubber band. Allow to drain for an hour.
- Once drained, place in a container and put in the refrigerator.
Fresh ricotta is best used the day it's made, but will keep up to 3 days.
I am made Busy Day Lasagna Toss with my ricotta. I was excited to see the difference in store bought ricotta and homemade. The homemade had so much more flavor and was creamier. In fact, I tried some right after I made it, and I kept thinking about how good it was. I had to have self control to not go eat all of it.
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