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You will thank me for this one.
When I tell people that I made the ricotta they are eating, their eyes bulge, their jaws drop and they are in awe. Little do they know how incredibly simple it is. I try to tell them this. Swear up and down that, they too, could make their own ricotta. No one ever believes me. You'll believe me won't you?
I've made ricotta many times over the years and have tried many different recipes. After combining several recipes and experimenting with different % milks and cream, I feel like I have a tried and true winner. Its creamy and flavorful and perfect.
I am posting this recipe as a build-up to our super duper Christmas dinner. This ricotta is part of a spinach and mushroom roll recipe I can't wait to share with you...one of my favorite meals of all time.
You'll need a few things to make the ricotta, but nothing that can't be bought at your local grocery store. You will need a thermometer that reaches 200F and cheesecloth.
Then, you've got to have time to make something out of this simple delicacy. This ricotta is perfect for spreading on crostini and also strong enough to hold up in a lasagna or other baked pasta. Like the Spinach Mushroom roll....for real. I'll share this soon. I promise. But for now....enjoy this nummy one...
PRINT THIS RECIPE!!
Whole-Milk Ricotta
Makes approx 2 cups (16 oz)
6 cups whole milk
2 cups heavy cream
1/4 cup + 2 tablespoons white vinegar
1 teaspoon kosher salt
In a heavy-bottomed saucepan combine the milk and cream over medium heat. Attach a thermometer to the side of the saucepan and heat, stirring occasionally, to 190F. Remove from the heat and gently stir in the salt and vinegar. The mixture will curdle almost immediately, this is normal. Allow the mixture to sit for 5 minutes undisturbed.
Meanwhile, line a strainer with several layers of cheesecloth and set over a large bowl. Pour the milk mixture into the cheesecloth-lined strainer and allow to drain for at least one hour. You may need to empty the bowl under the strainer once or twice, if the liquid reaches the bottom of the strainer, to allow more room for the whey to drain.
You can use this immediately, or store in an air-tight container in the fridge for 3-4 days. But, of course, then you should...
Eat it!!
You can use this immediately, or store in an air-tight container in the fridge for 3-4 days. But, of course, then you should...
Eat it!!
Fantastic! I remember living in Sicily and watching them stir HUGE cauldrons of homemade ricotta...it was the most amazing thing I ever tasted! I can't wait to try this!
ReplyDeleteWow - that really does look easy to do. I must try this as my family love blueberry and ricotta buns.
ReplyDeleteI've made ricotta, too, but used lemon juice! So yummy. Can't wait to see your spinach mushroom rolls....it sound amazing!
ReplyDeleteWow! I learned something new today. I really can't wait to try this at home.
ReplyDeleteI should totally try this--I have a recipe for ricotta salata that I want to make, and good homemade ricotta for the base is esential.
ReplyDeleteThank you, thank you! I am amazed at this recipe. Will be making it for sure :) I can see it in cannoli, tiramisu, sweet crepes... Oh my! Yumm!
ReplyDeleteI really need to try this! Thanks for sharing how to make it, sounds so much more managable than I thought!
ReplyDeleteThis does look like a fun project and I am glad you posted this. I am sure it will taste so delicious I will refrain from buying the stuff. Inspiring post!
ReplyDeleteYUMMY! I love ricotta!
ReplyDeleteYou had be at heavy cream. I love, love, love cheese and to know it is so east to make it at home will save me a trip to the Farmers Market. Of course, the local farmers will be sad.... :)
ReplyDeleteBeing the dairy queen that I am, this totally speaks to me! I will be making this very soon--thank you! Hope you had a Merry Christmas and Happy New Year!
ReplyDeleteYour recipe for Ricotta cheese is almost similar to the "Paneer" that I make at home. the only difference is that I do not add cream. Now I know how ricotta is made, will try some day because I love ricotta. Thanks for sharing.
ReplyDeleteI had no idea how simple this is to make at home! My favourite ever cheesecake recipe uses ricotta, so glad you shared :) Happy New Year
ReplyDeleteI just bought some cheesecloth because I have been dying to make this at home since I never really like the store bought kind
ReplyDeleteAwesome! Can't believe how easy this sounds. Thanks for sharing!
ReplyDeleteHomemade ricotta is on my list of things to make this year! This looks fantastic!!
ReplyDeleteLooks great!
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