Ricotta Cheese, Homemade you will need cheesecloth and a strainer to make the cheese Ricotta Cheese Version #1: makes about 2 cups from Richard Ferretti at Gourmet 2 quarts whole milk 1 cup heavy cream 1/2 teaspoon salt 2 tablespoons lemon juice Line a large strainer with a layer of cheesecloth and place it over a large bowl. Slowly bring the milk, cream and the salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes. Pour into the lined strainer and let drain for 1 hour (note: I let it drain for just a few minutes, so it does not become so dry). After discarding the liquid, chill the ricotta, covered. It will keep in the fridge for 2 days. Ricotta Cheese Version #2: from Russ Parsons at Los Angeles Times makes about 2 cups or 1 pound 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2-1/2 tablespoons distilled vinegar Heat the milk and buttermilk in a heavy pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey. Drain the curds for 5 minutes, then transfer to a covered container to store in the fridge until ready to use. The ricotta is best the same day but will still be good for 2 to 3 days. The Italian Dish theitaliandishblog.com |