Ricotta Cheese, GF
Cheesemakers said it couldn't be done. They said that it was necessary to start with milk that is not ultra-pasteurized, and the only available lactose-free milk is just that. Turns out, ricotta is ridiculously easy to make and it worked on the first try! So much for the naysayers.
- Fine-mesh strainer
- 1/2 1/2 2% gallon (2 L) lactose-free whole milk or 2%
- 1/3 1/3 1/3 cup (75 ml) distilled white vinegar or lemon juice
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon kosher salt, optional
Adapted from fodmapeveryday.com
Set up the strainer over a bowl and line the strainer with a total of four layers of cheesecloth; set aside.
Heat milk in a large pot with a thermometer attached. Heat over medium heat, whisking often and bring up to 180°F/83°C. Remove from the hot burner and whisk in vinegar or lemon juice and salt, if using (Dédé likes it without). Allow it to sit undisturbed for at least 10 minutes. You should be able to see curds forming and clear, yellowish whey separating out.
Use a large spoon to scoop out the curds and gently place in the strainer. Once you have picked up as many as you can, gently and slowly pour the rest of the curds and liquid into the strainer. (This technique preserves the larger curds).
Allow the curds to drain for 5 to 20 minutes, depending on the dryness and texture you like. Ricotta is ready to use or can be refrigerated in an airtight container for up to 2 days.
Save some of the Whey in case you need to thin out the cheese.
Here are our favorite ways to use this ricotta, depending on drainage time:
After 5 minutes the ricotta will be moist and creamy and perfect for dolloping over berries with a drizzle of maple syrup.
After about 10 minutes, when it is firmer but still spreadable, try seasoning it with herbs, spices, salt and pepper and using it as a spread for GF crostini or as a dip for vegetables.
After about 20 minutes it will very firm and dry,