Easy, fast and delicious
I’ve done a lot of experimenting in the kitchen in the time of Covid. Today I’m going to share Melissa Clark‘s instructions for making homemade ricotta. Why make ricotta, you ask, when it is so easy to buy? As Melissa says, “Because you can!” It is amazingly tasty and costs less than store-bought.
For the first try, make a small amount to see if you like it. This recipe yields about 1-½ cups.
You will need cheesecloth. Fold into four thicknesses and drape over a colander leaving a large overhang, so that when you pour the ricotta in to drain, the cheesecloth won’t fall in. Set the colander over a large bowl, but one that doesn’t let the colander touch the bottom. If the colander rests on the bottom, it will sit in liquid and it won’t drain.
Ingredients
- 1 quart WHOLE milk (it makes a difference)
- ½ cup of heavy cream
- ¼ cup of whole yogurt
- ½ teaspoon kosher salt
- 1-½ teaspoons of lemon juice.*
Put everything into a large pot over medium-high heat and whisk to blend. When it begins to boil, lower to simmer and stir occasionally so it doesn’t stick.
Watch for bubbles along the edges. The curds will begin to form. Pour into your prepared colander. (If you like large curds, simmer another 1-2 minutes.) Drain until it looks like ricotta. Voilà!
You can save the whey for other uses, including a facial.
*Or vinegar: white wine, distilled or cider
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