I have been wanting to try my hand at making homemade ricotta for awhile, but I was just so intimidated. It just seemed like making cheese would be so difficult, this one wasn’t. It did not take any longer than 20 minutes and the results were phenomenal. The taste is out-of-this-world. I do not know if I will be able to go back to buying ricotta from the grocery store. It is hard to explain how much better or different it is, but I think a good comparison would be food without salt vs. seasoned food. It’s not any different seasonings in the cheese, it is just so much brighter and overall delicious. Just try it.
Ingredients: 2 quarts of Whole Milk, pasteurized 1 teaspoon of Salt 2 1/2 tablespoons of Lemon Juice 2 tablespoons of White Vinegar, distilled
First, combine the milk and salt in a saucepan over medium-high heat. Stir occasionally until the milk reaches 185 degrees.
While the milk is heating, double line a colander with cheesecloth; set aside in the sink.
When the milk has reached 185 degrees, remove from heat and add in the lemon juice and vinegar. Stir slightly just to incorporate. Let the mixture sit for 10 minutes. Check the mixture, if there is still some milky whey add another tablespoon of vinegar and let sit for another 5 minutes, if the liquid is clear, go ahead and pour into the colander.
Let sit in the colander for 8-12 minutes, depending on the consistency you desire. The longer and drier, the more crumbly, and the shorter and moister, the easier it will be for spreading.
Place in an airtight container and refrigerate until ready for use. The ricotta will be good and fresh for 5 days.
The Barbee Housewife
Source: Annie’s Eats, originally America’s Test Kitchen