Ricotta

Ricotta is usually made as a by-product of cheesemaking, but it can also be made as a means to an end. Homemade ricotta is an easy way to add from-scratch value to your late-spring menu. Try this easy recipe that requires only fresh dairy, a thermometer, cheesecloth, and no more time than peeling potatoes.

Photo by Vikki A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1

    gallon Whole or 2% milk

  • 5

    cups Wole, low-fat, or nonfat buttermilk

  • sea salt to taste

Directions

1. Pour milk and buttermilk into a large, heavy stockpot. Set burner to medium-high heat, and insert a thermometer into milk so it extends about 2 inches. Stir milk mixture occasionally. 2. While mixture is heating, layer cheesecloth in a colander so it is folded over five times. 3. When mixture reaches 170°F, stop stirring. Curds will begin to form. Continue to heat until mixture reaches 190°F. Remove immediately from heat. 4. Gently spoon curds into cheesecloth-lined colander. Allow to drain for a few minutes. For drier product, tie ends of cheesecloth into a bundle and drain until whey stops dripping. Spoon ricotta into a bowl, and add sea salt to taste. There are many ways to customize the cheese for sweet or savory applications. For a log or molded form, season the curds as desired and press them into a mold; after removing, roll the edges in herbs or cracked peppercorns. Create a dessert version by adding fruit purees or honey.

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