March 9, 2011 | Condiments, Technique
The first thing many people ask about food blog posts like this is why? Why should I actually make this from scratch when it’s so readily available in every grocery store? And perhaps you’re wondering why I wanted to make this. Well, the truth is that I’ve seen so many blog posts about making cheese – goat cheese (which I tried and failed at because I couldn’t find raw goat milk), mozzarella (which is still on my list to try to make), and ricotta – that I’ve just felt this was something I needed to try. Many bloggers tout how wonderfully fresh tasting this homemade ricotta is – truth is, I found it different, not necessarily better or worse, just different. It has a drier curd, for sure, and a really fresh taste, which was great. Best of all, I just felt like I learned how to do something new and was surprised how incredibly easy it is to make. For me, the biggest motivation to make it from scratch might be that when I need ricotta I usually have to run to the store. But with milk and lemon on hand, something most people have, it can be made in a jiffy without leaving the comfort of your kitchen!
Bring the milk and cream to a boil with the salt, watching it very carefully as it will boil over in a second if you don’t watch it. Then stir in the lemon over low heat for a couple of minutes until the curds appear. Most recipes I found said to stir for several minutes, but I felt like the curds appeard almost instantaneously, and extra stirring didn’t really produce more curds.
Place a strainer lined with a several layers of cheesecloth over a bowl and pour the curds and whey into the strainer, so the whey drains out into the bowl. And make sure your bowl is safe for high temperature. I used a melamine bowl which cracked almost instantly, leaking hot whey all over the counter, down the cabinets, and onto the floor. Again, many recipes I referred to said to let the curds drain for an hour – I found after a couple of minutes they were basically drained and I worried the curd was already pretty dry, so I chose not to drain it longer. The ricotta is good, but it’s really good when it’s used to make a creamy flavored ricotta spread for crostini – check back on Friday for that recipe along with the March olive oil giveaway from Gourmet Cooking & Living!
Homemade Ricotta cheese
Yields about 2 cups1/2 gallon whole milk
1 cup heavy cream or half and half
1 teaspoon salt
Juice of one lemon (about 2 tablespoons)Combine milk, cream and salt in a large pot and bring just barely to a boil. Remove from the heat to stir in the lemon juice, then return pot to low heat and cook, stirring until curds form, about 2-4 minutes. Pour through a cheesecloth lined strainer, separating the curds in the strainer from the whey collecting below in a bowl. Let drain for a couple of minutes then turn ricotta out into a container, cover, and refrigerate. Best when used fresh.
Homemade Ricotta is also on my to try list. The recipe has been sitting here for two weeks or so. Can’t wait.
Just clicked through and learned about the Front Range bloggers group – can’t wait to be involved!
I’ve only made it once, and like other things I could purchase at the store, just wanted to try it — like you — to learn. It’s so creamy and delicious — loved it. No comparison to purchased. Looking forward to BlogHer food!
I have made ricotta too. I agree… the biggest thing is the freshnest.
Now, I can’t wait to see what you do with it!
Ricotta is so wonderful, my oldest son has made it on a few occasions and it is delightful
This is on my to-try list for sure! Thanks for sharing!