Making Ricotta Cheese

One day I watched Ina Garten on the Barefoot Contessa MAKE her own ricotta cheese.  I thought, really, WHY?  Although she's all about "delicious and easy," I was skeptical.  Then I read about making your own cheeses in one of my Mother Earth magazines.  They gave recipes to make Fromage Blanc, Mascarpone and Paneer.  Each of these recipes seemed quite easy so I decided to give this cheese making a try.

It turned out to be quite fun AND delicious!


Homemade Ricotta Cheese

 Here's the process -

All you need is
  
2 quarts whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons lemon juice

 

Line a large sieve with fine-mesh cheesecloth and place over a large bowl.
Slowly heat the milk, cream and salt in a heavy 6-quart pot over moderate heat.   Stir it occasionally to keep it from scorching. 

Heat this to about 180 F.  
 

 

Lower the heat and slowly add the lemon juice.  Let the mixture stand for a minute or two, as it begins to curdle. 

 



Pour the mixture into the lined sieve and bowl and let drain 20-30 minutes.  The longer it drains, the dryer the cheese will be.  Check it now and then to see if it's the consistency you want.

 



 

 Although this doesn't look very glamorous, it's necessary to allow
the whey to drain.

 

 

Yep, it does drain away.

 

RICOTTA!!!

Use immediately or store the cheese in a covered container for 2-3 days.

This recipe makes about 2 cups.

Here's a delicious recipe for Herbed Ricotta Cheese.
(based on recipe by Ina Garten)

2 cups ricotta cheese
3 tablespoons minced scallions
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
1 teaspoon salt
1/2 teaspoon pepper.

Mix all ingredients together and set aside.

Lightly toast slices of sourdough or other thick bread. Spread with Herbed Ricotta and enjoy!!


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