Ricotta cheese is a staple in a lot of Italian cooking. I use it in lasagna, stuff shells, on pizzas, or even desserts. I always knew that making ricotta from scratch was pretty easy – there are only 4 ingredients, all of which were on hand and it took less than 30 minutes from start to finish. I had a hankering for Ricotta Cheese with Peaches and Spicy Chili Honey, where the cheese is the star of the show, and wanted a high quality, fresh cheese. The selection at the grocery store in Austin is a bit, well, lacking for Ricotta, so now was the time to make my own. The results were fantastic, and luckily there was quite a bit left for more dishes throughout the week.
Even though it was one of the easiest things I’ve ever made, it felt pretty fancy to make my own cheese.
½ gallon whole milk (8 cups)
1 cup heavy cream
2 tsp. kosher salt
3 tbsp. fresh lemon juice (juice from approximately 1 lemon)
Line a colander with 2 layers of dampened cheesecloth and place over a large bowl.
On medium heat, combine milk, heavy cream and salt, stirring occasionally until starting to boil. Reduce heat to low and add lemon juice. Mixture will start to curdle in about 2 minutes. Continue to simmer for approximately 2 minutes more. Pour mixture into lined colander and let sit about 20 minutes so the excess liquids (whey) drain from the cheese. Empty bowl occasionally to ensure proper draining. Store unused ricotta in the refrigerator for about a week (like it would last that long!) Enjoy!