BY CASSANDRA HAMMERSTONE
April 2024
Homemade ricotta cheese will forever ruin you for the stuff you buy in the store, which isn’t a bad thing, since it’s so simple to make. You’ll need whole milk and cream, a lemon, cheesecloth and about an hour of your time to make rich, creamy ricotta that will bear no comparison to any you’ve ever had before.
You can absolutely use whatever milk you like, with one exception: steer clear of ultra-pasteurized milk. Certainly, the quality of your milk will influence the final product, so use your favorite, whether that’s from the local farm or your neighborhood grocery store. I used a gallon of pasteurized milk from a big-box retailer simply to demonstrate that you can.
STEP 1: Add the milk, cream and salt to a large stockpot and warm, uncovered, until it reaches 200°. Measure with an instant read thermometer, probe thermometer or candy thermometer. If you find that the milk begins to bubble or boil, it's gone too far. Stir it regularly from the bottom, so that the temperature stays balanced and the milk on the bottom doesn’t scald.
Ricotta can be made with just milk, however I find that the addition of cream yields a more silky texture. It’s smooth, rich and less grainy this way.
STEP 2: As soon as the milk reaches temperature, remove the pot from the heat and pour in the lemon juice. Give it two or three stirs, not much more. You’ll see that the milk immediately begins to separate into curds and whey.
I used a gallon of pasteurized milk from a big-box retailer simply to demonstrate that you can.
Let it settle and sit undisturbed for at least ten minutes. The lemon juice will not impart any citrus flavor to the milk or to the final product.
Ricotta can be made with just milk, however I find that the addition of cream yields a more silky texture. It’s smooth, rich and less grainy this way.
STEP 3: Line a large strainer with a double layer of cheesecloth and place the strainer over a large pot or heat-safe bowl. Slowly pour the curds and whey over the strainer. The whey will drain to the bottom and the curds that remain are the ricotta cheese. (You may need to do this in two batches, depending on the size of your strainer.)
Let this sit for at least ten minutes and up to thirty minutes, until it reaches the consistency you prefer. Toward the end of the draining process, you may find that you need to gently stir or fold back the curds from the bottom of the cheesecloth to give access to the remaining whey to drain.
Remove the ricotta from the cheesecloth. This recipe yields two cups of ricotta cheese. You can drizzle it with olive oil and serve it warm with bread, use it in a recipe right away or refrigerate for up to three days.
HOMEMADE RICOTTA
Season: Any
Makes two cups (16 oz)
ingredients
8 cups whole milk
2 cups heavy cream
½ tsp salt
1/3 cup lemon juice
PREPARATION
Add the milk, cream and salt to a large stockpot and warm on the stovetop to 200°. Measure for accuracy using a thermometer. Remove from the heat.
Pour in the lemon juice and stir gently, no more than three turns of the pot. Let the mixture sit undisturbed for 10 minutes to allow the milk to form into curds and whey.
Line a large strainer with cheesecloth and set it over a large, heat-safe bowl. Slowly pour the mixture over the cheesecloth. You may need to do this in two batches. Allow the whey to drain for at least 10 minutes and up to 30 minutes.
Transfer the cheese to a container and refrigerate. Use within three days.
