This ricotta is delicious and super simple to make. The flavor is really subtle and the crumb is just on the dry side while staying creamy. If you prefer a richer ricotta, up the ratio of cream to milk. It’ll last 4-5 days in the fridge, if you can resist eating it all while it’s still warm.
Adapted from Richard Ferretti‘s recipe on Gourmet.
essentials: homemade ricotta
Prep time
Cook time
Total time
Serves: 2½ cups
Ingredients
- 8 c whole milk (not ultra-pasteurized)
- 1 c heavy whipping cream
- 3 tbsp lemon juice or good-quality white wine vinegar
- ½ tsp salt
Instructions
- Line a large sieve with damp, heavy-duty cheesecloth (or a couple of layers of regular cheesecloth) and place over a large bowl
- Combine milk, cream and salt in a large enameled or stainless steel pot and bring to a boil over medium heat, stirring occasionally. Turn heat off, add lemon juice and allow to sit for 5 minutes or until curdled.
- Pour into cheesecloth-lined sieve and let drain for 45 min- 1 hour. Transfer ricotta to an airtight container and chill.
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