Weather: 61 and lovely
What I’m listening to: my oldest son watching The Neverending Story (quite the flashback to childhood)
Ricotta is not exactly cheap here on the Last Frontier. It’s more of a specialty item, a splurge for special occasions. This quick homemade version has saved me a nice chunk of change and has allowed our family to enjoy ricotta more often than we would get to otherwise. If you are a regular reader, you know that I enjoy using ricotta in all sorts of preparations, from gnocchi to cookies. And we can’t forget the reason most people buy ricotta these days: lasagna.
As long as the idea of adding separating curds from whey doesn’t make you squeamish, homemade ricotta is very straightforward. Whole milk, vinegar, salt. Heat. Cheesecloth and strainer. That’s about all you need. And you can substitute paper towels for the cheesecloth if you don’t have it on hand, so you really don’t even need that.
Fun food fact: did you know ricotta is not technically a cheese? My good friend Wikipedia can tell you more on the topic…
Homemade Ricotta
Adapted from [Serious Eats|http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html]
Yields: 8-12oz
- 8c whole milk (half a gallon)
- 1/2c distilled white vinegar
- 1t salt
In a large pot over medium-high heat, combine milk, vinegar, and salt. Stir constantly until milk begins to separate into curds and whey (this happens rather quickly before the milk comes to a simmer). Turn off the heat.
Set a fine mesh sieve over a large bowl. Line the sieve with 4 layers of cheesecloth or 2 food-safe paper towels. Pour the contents of the pot slowly into the sieve. Allow to drain until desired texture is reached (drain just a few minutes for creamy ricotta* similar to what you buy in the store or up to 30 minutes for firmer* cheese-like ricotta). Store, covered, in refrigerator for up to 5 days.
