Learn how to make homemade ricotta cheese with this simple tutorial. Not only is it delicious, but the texture is superb. Use in your favorite Italian recipes! Be sure to save the whey from the cooking process and use it for cooking grains, such as in this Polenta Al Forno recipe.
Equipment
candy thermometer
cheesecloth
large fine-meshed sieve
Ingredients
8cups (2 quarts; 1.9 L)whole milkdo not use ultra-pasteurized for this recipe
Combine the milk, heavy cream, and salt in a large non-reactive (stainless steel) pot and place over medium-high heat.
Using a candy thermometer, preferably one that can be clipped to the side of the pot, bring the mixture to 190°F (88°C), stirring occasionally with a spoon to prevent the milk was scorching on the bottom of the pot.
Once the milk mixture has reached temperature, remove from the heat and pour in the lemon juice. Stir once or twice to incorporate and allow mixture to sit - without disturbing - for an additional 10 minutes.
Meanwhile, line a large fine-meshed sieve with a double layer of cheesecloth and set over a large, deep bowl. Carefully and slowly pour the ricotta mixture into the cheesecloth-lined sieve. Allow to drain at room temperature for 90 minutes.
Transfer ricotta to a container and use immediately or refrigerate for up to 2 to 3 days.
Tips for Success:
Do not throw out the whey (drained liquid), use it for this polenta al forno recipe.
Inspired by my Cheese-Making Class. Method adapted from Smitten Kitchen’s Rich Homemade Ricotta.