Homemade Ricotta- UPDATE
Making “ricotta” type cheese at home is so easy I am ashamed for ever buying it- I certainly won’t buy it again. Think about it, if I am at the store and I need ricotta I’ll just buy some cream and make it myself. Yeah, yeah, I hear you. “Darla’s turning into some whacky -hippie-amish-earth-mother-dairy elitist.”
Yes I am, yes, I certainly am. (why not black IS so slimming and tie-dye is so fun!)
Anyway it’s exactly three ingredients (plus salt) and easy as… pie. (I hope!) I have made it twice. Once with champagne vinegar, and once with Meyer lemon juice and white wine vinegar combination. The acid is what makes the milk curdle into … curds. I found the all vinegar version to be firmer and more curdy- the lemon juice version less curdy but a nice subtle lemony flavor. Meyer lemons have less acid that vinegar or even regular lemons for that matter- but I am obsessed with them. This is just another sneaky way for me try them out.
Home Made Ricotta ( Inspired by Ina Garten’s Recipe)
4 cups whole milk
2 cups heavy cream
1 tea-spoon kosher salt
2 table spoons of white wine vinegar
2 tablespoons of Meyer lemon juice
Mix the cream and milk with the salt, bring to a real boil. Turn off the heat. Add vinegar/lemon juice. stir. Wait one minute and then spoon into a cheese cloth lined sieve sitting over a bowl. Drain the cheese for as long as you wish up to a couple of hours, or over night in the fridge. Viola! Ricotta/ farmer’s cheese. (you can drink the whey left in the bowl or give it to your dogs as a treat poured over their kibble)
I LOVE to eat this on bread, fruit and I will use it to make pasta dishes if there is any left. I tend to revisit it many times in the day. It’s deelish warm when you first make it- it’s deelish cold too. A spoonful here, a spoonful there…. you get the idea I am sure. ;-)
Try this easy peasy recipe. You will be very very happy you did and be well on your way to being a dairy snob.
** UPDATE **
If you use the vinegar only use 3TBS total vinegar. (this is the original recipe from Barefoot Contessa) I cut the vinegar and doubled the remaining acid amount since I was using Meyer Lemon juice.