Enjoy this fresh, comforting, CREAMY RICOTTA over your fave sweet and savory dishes!
From classic spaghetti and meatballs, to sweet and savory galettes, to poached or baked fruits, ricotta cheese is a creamy, dreamy, versatile addition to endless recipes. I used to spend like, $10 on a container of ricotta. Then I realized one day that ricotta cheese is essentially just curdled milk, and that I could probably make it myself pretty easily at home. Turns out, not only is it super simple to make yourself, but it also tastes better homemade, and you get way more cheese for a way cheaper price. Save money AND know exactly what’s going into my food and my body? Challenge accepted. This recipe requires just a few easily accessible ingredients, one pot, and about half an hour of your time. What you end up with is an abundance of fresh, creamy ricotta cheese, with options (below) to meet your desired taste and texture.
Prep Time: 5
Cook Time: 20
Yield: About 3 Cups
1 gallon whole milk
3 teaspoons flake salt (if you want a saltier, less mild ricotta, add 1-2 more teaspoons)
Juice of one lemon
1. Line a large sieve or colander with cheesecloth (If You Care Cheesecloth is my fave) and place it over a large bowl.
2. Add milk and salt an 8 quart heavy pot (I love to use my Le Creuset Dutch Oven). Bring to a rolling boil over medium-hight heat, stirring occasionally to avoid burning the milk.
3. Once boiling, add the lemon juice, then reduce heat to low-medium and bring to a simmer. Stir constantly and gently until the milk begins to curdle, 8-10 minutes. You can check on your curdling with a slotted spoon.
4. Carefully pour the mixture into the lined sieve or colander, and allow to sit and drain for 30 minutes.
5. After 30 minutes, wrap your ricotta up in the cheesecloth and gently ring it out to release any residual liquid.
*TIP 1: For a looser ricotta, only do this for 10 seconds or so, and for a more crumbly ricotta, ring out twice for about 15 seconds.
*TIP 2: If you realize you made your ricotta a bit more crumbly than you’d prefer, you can alter the consistency by adding some heavy cream. Stir in one teaspoon at a time until it meets the consistency you want.
6. Transfer the ricotta into a bowl. Enjoy immediately, and/or store it in the refrigerator for up to 1 week.