Homemade Ricotta

Homemade Ricotta

This is one of those easy recipes I come back to again and again. It makes a basic cheese so versatile, you can use it in countless recipes, savory and sweet.

I recently made a batch to use in a cannoli filling I needed for a very large birthday cake. 
I hosted a 90th birthday party for my dad. There were 50 of my Maltese relatives in attendance, all crammed into my Manhattan apartment. Feeding what I affectionally refer to as my "big-fat-crazy-family"  is no small feat. We are a loud, opinionated, loving bunch, who love to eat good food. What my family lacks in the ability to edit their feelings, they more than make up for in devotion. Say what you will about family, but we show up for each other. Always.

After the dust settled from the festivities I made another batch of cheese. Perfect for a calm, restorative breakfast. Topped with a handful of roasted hazelnuts, a bit of mint and a light swirl of agave, I was soon ready for anything.

cannoli cake for 50

simple ingredients

bringing the milk to temperature

the appearance of curds

Heres my recipe:

Homemade Ricotta

makes about 4 cups

Ingredients:
1 gallon of whole milk
1/3c of lemon juice (or white vinegar)
1/4 tsp salt (or more to taste)

Materials:
cheesecloth
cotton dishtowel
colander

Directions:

1. In a large stockpot, warm the milk over low to medium heat until it reaches 180 degrees.
I use my enamel coated cast iron stockpot. Some people say rinsing the inside of pot with cool water prior to heating helps prevent scorching the bottom of you pot. I have not found this to be true. My best method has been to gently bring the milk up to temperature. If a film develops on the inside of your pot it can be easily cleaned after use by simmering equal parts of baking soda and water. The residue will simply come loose with the help of a wooden spoon.

2. When the milk comes up to temperature, remove it from the heat. Add lemon juice and salt. Stir gently until you see curds begin to appear. This happens pretty quickly. 

3. Cover with a cotton dish towel, place the lid on the pot and let it rest for at least 1 hour.

4. Dampen your cheesecloth and line the colander. Slowly pour the curds into the colander. Drain for an hour or more. The longer you let the cheese drain, the more firm it will become. I like to let mine become fairly dry and then add additional milk or cream as needed,  just before use. I find this the best way to control the consistency based on how I plan use the cheese. Additional salt, powdered sugar or things like lemon zest can be added to the ricotta to suit your recipe.

Ricotta keeps for about 5 days in the refrigerator.