Making Ricotta Is Easy

 

Making ricotta is Easy.  In fact, it’s far easier than you think.  So the next time you’re in the store looking for ricotta (to make your favorite “ricotta recipe”) and the refrigerated space where ricotta sits is empty, it’s not a big deal.   Just four fresh ingredients are needed. These four are one that you probably already have on-hand anyway.  When you’re done, you’ll probably never go back to the plastic tubs version again.  While this is not a recipe for kids, it’s one they should watch you make as it’s easy and will give them a better appreciation for making their own food.  Almost immediately they can see the cheese curds form.

MAKING RICOTTA IS EASY and you can use it for the Roman style gnocchi HERE.

INGREDIENTS

1/2 gallon (8 cups) of pasteurized organic whole milk  (not ultra-high temperature milk)
1 cup of whole whipping cream
1/2 teaspoon of sea salt
3 tablespoons of organic lemon juice

METHOD

Start by lining the inside of a large colander with a double layer of dampened cheesecloth.  Place the colander inside a larger, deeper glass bowl.  You want room underneath the bottom of the colander for the whey to drain.

In a cold, medium-sized saucepan, combine the milk, cream and salt.  Using a cooking thermometer, slowly bring the mill mixture to 185 degrees.

Add the lemon juice, and reduce the heat to the lowest setting. Stir gently until the mixture begins to curdle, about 2 minutes. Remove from heat, and let sit without stirring for 10 minutes. See? Making Ricotta Is Easy !

Pour the mixture through the cheesecloth, and let drain 1 hour. What’s left in the cloth is the ricotta. Chill until ready to use.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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