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
Ingredients
- 7 cups Whole Milk
- 1 cup Heavy Cream
- 1 ¼ teaspoons salt
- 6 tablespoons lemon juice
Directions
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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