Fresh Ricotta

Wait!  Don’t run away. I know the thought of making your own cheese sounds daunting, but trust me, this isn’t.  In fact, if you can boil water, you can make your own ricotta.

The first time I made this it blew my mind.  I like ricotta in lasagnas and every other Italian dish that they’re known for, but this?? This I could eat straight out of the strainer.  And I do. Every time I make it.  In fact this time, my daughter came in and asked if she could have some.  “Of course, but leave some for your dad,” I said.  She replied “well this recipe didn’t make very much, there’s barely any here.”   Oops.  Maybe I had already eaten more than my share.

The steps are simple. Pour all the liquids into a pot.  You can use a thermometer for this but really, you don’t need one, you can see when the whey starts separating.  It usually takes about ten minutes before you can see this and start scooping it into your strainer.

ricotta1

As you can see, it’s very liquidy.  Let it sit for at least ten minutes or so and it starts drying out and looks like this.

ricotta2

I have this beautiful Malden salt that i toss on top once it’s done.  Beautiful big flakes of sea salt on top of this pure ricotta.  What can you do with this? Well if you don’t eat it all straight out of the strainer, put it on a toasted baguette, use it in your lasagna or any other pasta, I’ve used it in a grilled quesadilla, the options are endless.

ricotta3

Don’t forget to comment on how it turned out! And how you’ll never buy ricotta again.

INGREDIENTS:

  • 8 cups whole milk
  • 2 cups buttermilk
  • 2/3 cup whipping cream
  • coarse sea salt

DIRECTIONS:

Combine milk, buttermilk, and whipping cream in a pot over medium-high heat.  Bring to a boil until a cooking thermometer registers 185 degrees.  (If you don’t have one, keep an eye on the liquid to see when the curds are separated from the whey).  This should take about 10 minutes.  Stir a few times during the boiling process.

Remove from heat and using a slotted spoon, scoop spoonfuls of the curds into the cheesecloth-lined strainer sprinkling salt over it as you go along.  Let rest for 10 minutes and then check consistency.  If you would like it drier, let it sit longer.

This is best used the same day, but it will stay in the fridge for a day or two.

Adapted from: Framed Cooks

 

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