How to Make Ricotta at Home

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I’ve been, how should I put it… “eyeing” this recipe since I saw Lottie + Doof post about DIY ricotta all the way back in November 2008. Which is to say, I’ve been calculating exactly when I can justify making homemade ricotta by making ricotta-based recipes for the rest of the week. I finally worked up the courage (read: I’m convinced that I won’t kill myself with heated dairy product) and decided to embark upon my own cheesemaking adventure this past weekend.

Making fresh ricotta at home is so easy. It’s exceedingly easy. It’s 99 percent idiot-proof (and you probably aren’t the 1% if you’re reading this). So what do you need to embark upon this cheese-filled adventure?

• 1 stockpot
• 1 thermometer (I like the ones that you attach to the side of the pot, about $20 at most)
• 1 stirring utensil (whisk, spoon, a stick you picked out of your backyard)
• 1 large bowl (should fit around your strainer)
• 1 colander
• cheesecloth (found at your grocery store in the baking aisle)

… And that’s it. Ingredients?

• 2 quarts whole milk (organic if you can)
• 1 cup heavy whipping cream (again, organic if you can)
• 3 tablespoons white vinegar
• 1/2 teaspoon kosher salt

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And then it’s a mere 8 steps to deliciousness:

1. Heat the milk and cream over medium-high heat until the mixture reaches 185 degrees Fahrenheit. Do not let the milk boil.

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(Note: I saw little bubbles like this form on the surface at about 175 degrees, at which point I turned down the heat to medium, just to ensure the temperature didn’t rush past 185 degrees or start to boil while I wasn’t looking.)

(Another Note: The surface of the milk will pucker while it heats. Do not be afraid. This is normal. Feel free to skim it off if it freaks you out… but only do this right before the milk hits 185 degrees, because the skin will appear again very quickly.)

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2. When the mixture reaches 185 degrees, remove the pot from the burner and set on a cool surface. Add the white vinegar immediately and stir gently for 30 seconds. Behold, ricotta curds will form!

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3. Stir in the salt gently to incorporate.

4. Cover pot with a kitchen towel (preferably a clean one) and let sit for 2 hours at room temperature. (This is the point at which my dad would freak – but let me assure you, I have eaten this ricotta for two days in a row, and I’m still alive to write this post.)

5. Set the colander into the bowl. Line the colander with several layers of cheesecloth.

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This reminds me of a cushy bassinet. If the baby were made of cheese.

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6. After the 2 hours has elapsed, gently scoop the curds into the center of the strainer. Once you’ve gotten most of the curds out of the stockpot, pour the remaining liquid and curds into the colander. Fun fact to know and tell – the white liquid is called whey.

7. Gather the cheesecloth at the top, and if you’d like, fasten together with a rubber band/piece of twine/your kid’s hair ribbon. Gently squeeze the curds to encourage draining of the whey. Let the curds continue to drain for 30 minutes, gently squeezing a couple of times during the 30 minutes.

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8. Unwrap the curds and put cheese into an airtight container. (Note: this recipe made about 3 cups of ricotta for me.)

And there you go! You made ricotta at home! Pat yourself on the back. (Pat yourself extra hard if you can actually REACH your back.) Now brainstorm some delicious recipes in which you shall utilize your awesome homemade ricotta.

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Playing in the Kitchenette: Jet / She’s a Genius – because making cheese at home ensures genius status, at least for the day

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