Homemade Ricotta CheesePosted: July 20, 2013
I have always been intrigued with the idea of making my own cheese. Well, really any kind of staple that you would regularly buy at the store, but can make at home. I have previously made yogurt, and have tried my hand at butter, and now I wanted to move on to something that seemed, in my head at least, more difficult.
Ricotta cheese is probably the easiest thing in the world to make.
Really! Just throw everything into a pot, heat it up, strain, and voila! Deliciously creamy, homemade ricotta cheese. From Food52, this stuff is seriously amazing. Yum.
Homemade Ricotta Cheese
4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt
Add all of the ingredients to a 4-quart pot. Bring to a gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth (or good quality paper towels, like me, who happened to not have any cheesecloth) and place it over a deep bowl or pot. Note, I got probably 5 cups of liquid out of the cheese.
Once curds begin to separate from the whey (liquid temperature will be between 175º and 200º), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.
Let curds sit in cheesecloth to drain liquid 15 to 30 minutes (I left it for 20 minutes and loved the result), depending on how creamy you’d like your ricotta. Store in refrigerator up to two days.