Condiments, Side dish

Homemade “Ricotta”

Making this home made ricotta is easier than you think.  All you do is put milk and cream into a pot, bring it up to a boil, stir in some yogurt and salt and then watch as the milk mixture separates into curds and whey.  Once this process has begun, you remove the pot from the heat, let it sit undisturbed for 15 minutes then spoon out the curds and allow them to drain in a cheesecloth-lined strainer.

The resulting cheese will have a richness and flavor you will never find in store bought ricotta, as well as a lovely, velvety texture – but maybe just as important, homemade ricotta won’t contain the gums and stabilizers that are stirred into the mass produced products to extend shelf-life or the rubbery texture that goes along with it.

This made-at-home version is not a true “ricotta” – the real stuff is made mostly from whey, a by-product of the cheese making process, and a little bit of milk and rennet.   But it has become the common name for this style of fresh, home made cream cheese as it is most often used as a substitute for the real thing.  The following recipe is a decadent full fat version – whole milk combined with cream and full fat yogurt working as the acidic agent that binds the milk proteins forming the curds.   I prefer this recipe over others that use lemon juice or vinegar to curdle the milk, they are lighter but have a slight tang that can be off-putting.

The fresh ricotta is at its best eaten straight away as soon as it is strained.  It will be warm, moist and creamy.  Delicious with just a drizzle of olive oil, some sea salt and freshly ground pepper or tossed into salads or on top of warm vegetables. Left to drain for 15 to 20 minutes, it will have a dryer texture, just right for stuffing ravioli or cannelloni, making lasagna or serving as a dessert with honey and fruit.  And, if you want try your hand at basic cheese making, wrap the fresh curds in cheesecloth and press beneath a weighted plate overnight in the refrigerator – the result will be a simple, semi-firm farmers cheese, similar to a ricotta salata.

 

 

Homemade “Ricotta”

Homemade “Ricotta”

Ingredients

  • Makes about 2 cups
  • 1 liter (4 cups) whole fresh milk (not UHT)
  • 330 mls (1 ½ cups) heavy cream
  • 300 g (1 ½ cups) full fat plain yogurt
  • 1 teaspoon salt

Instructions

  1. Pour the milk and cream into a heavy bottom saucepan. (Lightly wetting the base of the pot with water before adding the milk helps keep the milk from sticking). Put the yogurt and salt in a small bowl and whisk to combine. Place the milk over high heat and while stirring, bring the milk mixture to a full boil.
  2. As soon as the boiling milk starts to rise up the side of the pot, take it off the heat and whisk in the yogurt mixture. Return the milk to the stove over medium low heat and without stirring bring the mixture just back to boiling.
  3. (If you stir at this point, you will break up the curds as they form. However, I have found that as the milk reheats it can splatter as hot air bubbles trapped by coagulated milk formed on the bottom of the pan are released. Instead of stirring, I use a wide spatula and to gently scrape the bottom of the pan, keep the bubbles from forming.)
  4. As the milk reheats it will separate into thick lumpy curds. Once the curds have formed (as soon as it boils), remove from heat and allow the curds to cool in the whey.
  5. Set a broad sieve line with cheesecloth over a bowl. Scoop out the large curds with a slotted spoon and transfer to the strainer before pouring over the rest of the curds and whey. The ricotta can be used right away or drained longer for depending on how it is to be used.
  6. The ricotta can be stored for up to a week in the refrigerator.
https://www.charlottepuckette.com/recipes/condiments/homemade-ricotta/

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