Ricotta is a cheese that I usually avoid at the grocery store. The problem with generic ricotta is it is usually drastically under seasoned, very grainy, and really lacks depth. Enter homemade ricotta.
This weekend at the restaurant we need some ricotta so I decided that I would make a batch and make it good. This was my first try but I had heard it was really easy. If you’re interested in starting to make your own cheese, this is a great place to start.
**Please excuse the photos, all I had was my phone.
Whole Milk Ricotta
yields 1 pound
3.75 L whole milk
125 ml whipping cream
1 teaspoon citric acid powder
2 teaspoons kosher salt
In a non-reactive pot combine the milk, cream, citric acid, and one teaspoon of the salt. Mix with a whisk to combine. Over medium-low heat, slowly bring the temperature up to 185°F. Stir the milk frequently and gently with a rubber spatula. Once the milk nears the desired temperature you will notice that the curds start to separate from the whey (the clear-ish yellow liquid). Run your spatula around the edge of the pot to loosen the curds and make them rotate. Once the milk reaches the right temperature, remove from the heat and cover. Let stand undisturbed for 10 minutes. Line a strainer with cheese cloth over a bowl and gently ladle the curds into the strainer. Gently toss the remaining teaspoon of salt in the curds. Bring the corners of the cheesecloth together and hang over a bowl in the fridge for 1-2 hours. Andddddd you’re done! Enjoy the best ricotta you’ll have ever had.