Make Homemade Ricotta with your Milk Share!
Ever find that you have too much milk left in the fridge when you’re bringing home this week’s CSA share? Or did you run out of granola earlier this week and have a half gallon of milk just sitting there? Don’t dump that milk! Use it explore the world of fresh cheese making! Its an amazing scientific and culinary journey for people of all ages!
Homemade Ricotta Recipe
Makes about 2 cups
We’ve experimented with this recipe a couple of times, using whole and low-fat milk and also leaving out the heavy cream (because we just didn’t have any). We also made it with fresh and bottled lemon juice. The recipe seemed to be relatively the same each time; in fact, one of our tasters said the low-fat milk ricotta tasted richer than the one with whole milk and cream. This homemade ricotta has a more delicate flavor and a drier curd compared to store-bought ricotta. You may want to add some spices or extra salt to your finished product. Or serve it on crostini topped with honey and cinnamon for a dessert treat!
- 1 half gallon whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over
moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered. Optional: mix in fresh herbs, extra salt or other spices to taste. it will keep in the refrigerator 2 days.
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