Homemade Ricotta Cheese

By lorik

For best results, don’t stir the milk too hard, and be very gentle with the curds once they form.

Ingredients

• Sicilian Variation:
• 1/3 cup lemon juice (2 lemons)
• 1/4 cup distilled white vinegar, plus extra as needed
• 1 gallon pasteurized (not ultrapasteurized or UHT) whole milk
• 2 teaspoons salt
• 1 gallon whole milk
• 1 quart buttermilk
• 1 pint heavy cream
• 1 tablespoon kosher salt
• 18-inch squares cheesecloth

Details

Servings 2
Adapted from cooksillustrated.com

Preparation

Step 1

1. Line colander with butter muslin or triple layer of cheesecloth and place in sink. Combine lemon juice and vinegar in liquid measuring cup; set aside. Heat milk and salt in Dutch oven over medium-high heat, stirring frequently with rubber spatula to prevent scorching, until milk registers 185 degrees.

2. Remove pot from heat, slowly stir in lemon juice mixture until fully incorporated and mixture curdles, about 15 seconds. Let sit undisturbed until mixture fully separates into solid curds and translucent whey, 5 to 10 minutes. If curds do not fully separate and there is still milky whey in pot, stir in extra vinegar, 1 tablespoon at a time, and let sit another 2 to 3 minutes, until curds separate.

3. Gently pour mixture into prepared colander. Let sit, undisturbed, until whey has drained from edges of cheese but center is still very moist, about 8 minutes. Working quickly, gently transfer cheese to large bowl, retaining as much whey in center of cheese as possible. Stir well to break up large curds and incorporate whey. Refrigerate ricotta until cold, about 2 hours. Stir cheese before using. Ricotta can be refrigerated for up to 5 days.

Sicilian Variation:
Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.