Do you remember that one time you were at the store and bought ricotta? Yeah. About that.
The first time I made ricotta at home. I had a very intense feeling of OH-MY-GOD-WHY-HAVE-I-BEEN-BUYING-THIS-THE-WHOLE-TIME?! Intense feeling, I tell you. And not just because this recipe is so dang easy. Like SO easy. But mostly because it is just so dang goooood. And by good, I mean amazing.
So do me a favor, reach in your purse and pull out your shopping list, or if you’re fancy (like me) open up your shopping list app on your phone (I know, it’s like I’m with the 21st century or something! who knew?) and delete ricotta. Because, trust me, you are never buying that again! And just add 2 things to your shopping list. Milk. A lemon. Or vinegar. (Note: Vinegar is more traditional, but I like the flavor of lemon better, either works just as well, so you decide! Any vinegar works too, so feel free to experiment with different flavors) Ummm, already have those on your list, yeah probably!
Wait, what? 2 things? That’s it?!
- 1 quart (4 cups) 2% milk
- 2 tablespoons lemon juice
- ½ teaspoon salt, more or less to taste
- Optional flavor mix-ins. I like black pepper
- In a pot slowly heat milk to just simmering. When it just starts to form small bubbles
- Remove from heat and add lemon juice, stir gently
- You'll see curds start to form, it will look like the milk is separating
- Lay cheesecloth, or afine mesh sieve over a bowl
- Pour mixture into cheesecloth
- Fold up ends of cheesecloth and let drain. I tied mine off and hung over bowl to drain better
- Let sit for a min of 5 minutes, but the amount of time is up to you, the longer, the firmer the cheese becomes. I like about 10 minutes.
I’d love to know, what is your favorite use for ricotta? Just on crackers? Or something fancier like lasagna? Oh the possibilities!!