Homemade Ricotta

I've been holding on to a few ricotta recipes for about a year, but was put off by the fear of blandness. My ricotta, I promise you, is far from blah.

Modeled after Salvatore Bklyn's recipe, among others, my easy method uses lemon juice instead of citric acid. That change is crucial to giving the ricotta  bit of flavor it would otherwise lack.

Ingredients:
1 gallon of whole milk
1 teaspoon of salt (approx)
the juice of 3 or 4 lemons (2/3 - 3/4 of a cup)-- pulp encouraged. I used some aging Meyer lemons from the depths of my fridge. I would highly recommend doing using Meyer lemons if you have the opportunity. It makes for a very special cheese.

Some people add a splash of cream, however, I don't find it necessary.

 Equipment:
1 large pasta pot with lid (non-reactive)
1 colander
1 large bowl
fine weave cheese cloth or butter muslin (NOT the kind you get to clean with)
thermometer (If you do not have a thermometer, I highly encourage you to buy one. They are inexpensive and make difficult recipes into simple tasks. Run, don't walk!)

 

Directions:

Pour the milk and the salt into the large pasta pot.  Put the lid on, but stir every few minutes to prevent scalding.  Heat until the thermometer is between 185-195 degrees, until the milk is thick but not boiling.



When the temperature is right, remove the pot from the heat and add the lemon juice.  Stir until it curdles (only a couple of minutes), then let it sit undisturbed for 5 to 10 minutes.  Pour into cheesecloth lined colander, and let drain for an hour.
  

Enjoy! Seriously, that's all there is to it. It takes only about 20 minutes of active time, and tastes infinitely better than store bought ricotta. Made on a Friday night or Saturday morning, this recipe will keep for the weekend in an airtight container in the fridge.