Homemade Ricotta

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The other day I ran to the store to pick up some ricotta.  My usual brand was not in stock, and the other guy was.  I tossed a package into my cart and puttered around the store finishing my shopping.  Halfway through the market, it hit me, what was I doing paying that much money for a mere 6 ounces.  I could make it for a fraction of the cost and it would taste so much better.  Back to the shelving, it went, and on I began to make this recipe for Homemade Ricotta.

Making ricotta is simple.  In fact, most of us have all the ingredients in our home right now.  It doesn’t take that long;  about thirty minutes.  And it tastes so much better than buying it at the store.  It is creamy, slightly lemony, and so fresh tasting.  I love that I can play with the flavor by adding different salts or even zest from citrus.

I like to use ricotta tossed with hot pasta and veggies, it makes a wonderfully light dinner.  As well when I am in a bind for something sweet, it makes a lovely dessert;  just add some fresh fruit and a drizzle of honey.  Breakfast time, add some to your pancakes or waffles.  I have even tossed a little with chestnut honey into my oatmeal.

Now go to your fridge, pull out that milk (whole milk that is) and grab a lemon.  You are going to have some fun now…… and can thank me later.

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Homemade Ricotta

*makes almost 2 cups

Ingredients:

5 cups whole milk, I use organic

1 cup heavy cream, also organic

4 tablespoons fresh lemon juice

salt to taste

How To:

Heat milk to boiling.

Lower heat to a very low simmer.

Stir in lemon juice.

The milk will begin to turn to curds after a couple minutes.

Once the process has ended you will have a pan of curds and a watery mixture.

Drain the curds into a cheesecloth-lined colander.

Put into a small bowl and season with salt.

Use immediately or let chill in the fridge.

Serve.

Eat.

If you like this recipe, check these out:

Ricotta – bell’alimento 

Ricotta – shutterbean