22 January 2013

How-to: Homemade Ricotta Cheese

I’ve always been curious about making cheese at home.  The easiest type of cheese to prepare is ricotta.  The process is a bit long but very easy and the result is sublime!!!

I like to serve the ricotta cheese warm,  seasoned with good quality olive oil, freshly ground pepper and a pinch of sea salt.  It's the perfect spread for thick pieces of grilled bread.  Because ricotta cheese is so versatile, don't be afraid to try seasoning it with various spices and herbs:  fresh thyme, chives, roasted garlic, a pinch of cayenne pepper…  The possibilities are endless!

Homemade Ricotta Cheese
Yields approximately 1 ½ cups
Inspired from Portuguese Girl Cooks

  • 7 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 ¼ teaspoons salt
  • 6 tablespoons lemon juice

In a large pot or dutch oven, add the milk, heavy cream, and salt.
Over high heat bring the milk to 190°F (you can use a candy thermometer to monitor the temperature). Once the milk reaches the desired temperature, remove from the heat and add the lemon juice.
Let the mixture sit untouched for 10 minutes.
In the meantime, line a colander with 2 layers of cheesecloth.
Set the lined colander over a large bowl.
Once the milk mixture has rested, curds and whey will form.
Pour the mixture into the colander and let drain for 2 hours. The longer the mixture drains the thicker and creamier the ricotta cheese will be.

Savour right away or store in an airtight container and place in the refrigerator for 3 to 4 days.


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