She Strengthens

The Surprising Simplicity of Homemade Ricotta

Rethinking the Myth of Difficult Cheesemaking

Why do we often assume that certain foods are inherently challenging to prepare? Take ricotta, for instance. This creamy, delicious cheese is often perceived as a culinary hurdle, when in reality, it’s no more complicated to make than a pot of coffee. In fact, you can whip up a batch of ricotta in the time it takes to run a quick errand to the grocery store.

Demystifying Ricotta’s Ingredients

Traditionally, ricotta is made from whey, a byproduct of cheesemaking. However, since whey can be hard to find, we’ll use a combination of whole milk and cream instead. The result is a ricotta similar to queso fresco or paneer, perfect for baking into a cheesy spread, swirling into pancakes, stuffing into pasta, or simply spreading on bread with a pinch of salt and a drizzle of olive oil or honey.

Gathering Your Tools

Before you begin, make sure you have the following essential equipment:

• A large nonreactive bowl
• A fine-mesh strainer
• Butcher’s twine (optional)
• Ultrafine woven cheesecloth
• An instant-read thermometer
• A ladle

The Game Plan: Achieving the Perfect Ricotta

For a drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Suspend it over a tall container with at least 1 inch of clearance from the bottom, then refrigerate overnight.

Yield and Difficulty Level

This recipe yields approximately 2 cups (16 ounces) of ricotta, with a difficulty level of easy. The total preparation time is 25 minutes, plus draining time.

Ingredients and Instructions

Ingredients:

• 8 cups (half gallon) pasteurized whole milk (not ultrapasteurized)
• 1/2 cup heavy cream
• 1 teaspoon fine salt
• 1/4 cup distilled white vinegar

Instructions:

1. Prepare the Strainer: Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place it over a large nonreactive bowl.
2. Heat the Milk Mixture: Place the milk, cream, and salt in a large saucepan, set over medium heat, and heat until the mixture reaches between 175°F and 180°F on an instant-read thermometer (about 5 minutes).
3. Add the Vinegar: Remove from heat and drizzle in the vinegar while slowly and gently stirring. Stop stirring as soon as all of the vinegar has been added.
4. Coagulate and Drain: Let the mixture sit undisturbed for about 20 minutes, allowing the milk solids to coagulate and float to the surface, leaving the whey underneath. Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
5. Drain and Store: Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained (about 1 hour). Remove the ricotta from the cheesecloth and store it in a covered container in the refrigerator for up to 1 week.

With these simple steps, you’ll be enjoying your very own homemade ricotta in no time!