It only took one taste of homemade ricotta to convince me that I needed to figure out how to make my own. It was creamier with such a delicate taste than what I had ever purchased in the market. But I was also realistic. With a full-time job and active family, would my time allow for making my own? So, with some extra time available during the summer with school out, I set about learning to make my first bat
Ya’ll it could not have been easier. The hardest part of the whole process was having the patience to allow the curds to drain thoroughly. We like our ricotta on the stiff side. I usually know when it’s to that preferred state when I can do the stand up spoon test.
If you prefer yours softer, then do “whatever floats your boat.” (Hubs will tell you that I say that ALL of the time! My grandchildren have picked it up as well.)
I am including three of the basic ways that I make homemade ricotta, but there is no end to the variations you could do. Try whatever strikes your fancy (Today must be cliché day.) I love it mixed with berries and granola or nuts for breakfast, mixed with honey and spread on bruschetta with fresh peaches or other fruits, as a topping for a dessert of grilled fruit, and especially in my homemade lasagna (stay tuned for that one).
Go ahead. Try this. You will be oh so glad you did!
- cheesecloth
- 8 cups whole milk
- 1 ½ cups buttermilk
- ¼ teaspoon salt
- candy thermometer
- 1.Line a colander with 5 layers of dampened cheesecloth. Pour milk and buttermilk into a heavy saucepan. Stir over medium heat until a candy thermometer reads 170 degrees.
- 2.Stop stirring but continue heating until it reaches 190 degrees. Immediately remove from heat. Stir in the salt.
- 3.Using a slotted spoon, spoon curds into the cheesecloth. Gently squeeze out the excess liquid and cool.
- 4.Refrigerate in a covered container for up to 4 days.
- Line a colander or large sieve with 5 layers of dampened cheesecloth
- Pour milk and buttermilk into a heavy saucepan. Stir over medium heat until a candy thermometer reads 170 degrees.
- Stop stirring but continue heating until it reaches 190 degrees. Immediately remove from heat. Stir in the salt.
- Using a slotted spoon, spoon curds into the cheesecloth. Allow the mixture to drain at room temperature for 5 to 30 minutes. The longer it drains, the thicker and drier it becomes.
- Gently squeeze out the excess liquid and cool. Discard excess liquid.
- Refrigerate in a covered container for up to 4 - 7days.
- Goat's milk may also be used. It will result in a ricotta that is slightly more tangy than that made with cow's milk.
- The ricotta generally found in Italy is made with sheep's milk and is absolutely delicious. Unfortunately, I do not have a source for sheep's milk.
- 1 quart whole milk
- 1 cup heavy cream
- 4 lemons, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- In a heavy 2 quart saucepan heat milk and cream to a boil and immediately remove from heat. Add juice, zest, salt and sugar, stir well and allow to stand 20 minutes.
- Line a sieve with dampened cheesecloth and pour in the milk mixture, allowing the whey to drain through.
- Allow the ricotta to stand at room temperature for 2 hours and press lightly occasionally.
- Turn out onto plate and cover with wax paper or plastic wrap.
- This is best eaten the day it's made but will last several days in the refrigerator.
- Discard the whey or feed it to a pet.
- This makes a creamier ricotta, but it does have more calories.
- 4 cups whole milk
- 3 Tablespoons acid: distilled vinegar, lemon juice, lime juice (each yields a slightly different taste)*
- 1/2 teaspoon salt (try different flavors for different tastes)
- Add the whole milk and salt to heavy-bottomed pan (Enameled cast iron such as Le Creuset works very well,) and heat to 180 degrees, stirring occasionally to prevent sticking.
- Remove from the heat and add in the 3 Tablespoons of acid; stir.
- Allow to stand in the pan for 5-8 minutes, stirring only once more, letting the curds form.
- Line a colander or large sieve with dampened cheesecloth. Pour the curds and whey into the cheesecloth being careful not to disturb the curds any more than necessary.
- Drain 5 - 20 minutes; the longer it drains, the drier and thicker the ricotta will be.
- Gently squeeze the cheesecloth to release any excess moisture. Place the cheese in an airtight container.
- It will keep 4-7 days in the refrigerator.
- *I make flavored vinegars when my herbs are in full growth during the summer (dill, tarragon, purple basil, etc.). Using these along with corresponding chopped herbs gives the ricotta a delicious and unique flavor.
- This will make a little more than one cup of thick ricotta.
Here’s another cliche for you: Love at first sight! Thank you SO much for this, Debbie! <3
Having trouble getting through here, but I have another cliche for you: Love at first sight! Thanks so much, Debbie! <3
Sorry you had trouble????