Homemade Ricotta Cheese

November 1, 2018

 

 

Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

images by DL Acken reprinted with the permission of TouchWood

Editions.  

 

Ricotta Cheese Making

 

Making cheese can seem daunting, but this is by far the easiest

cheese you can make. And you’ll have such a sense of

accomplishment at the end. You made cheese! (It tastes even

more delicious when you make it yourself.)

 

The Perfect Acid Balance

 

The Sicilian Lemon white balsamic provides the perfect balance

of acid and sweetness to this super-creamy ricotta. It’s perfect to

dollop on pizza, spread on crostini drizzled with Fig dark  balsamic,

or my personal favorite, eaten with honeycomb, roasted Bing

cherries, and fresh lemon thyme.

 

Ingredients, Makes 1 1/2 cups

 

2 cups whole milk

2 cups heavy (35%) cream

1/4 cup Sicilian Lemon white balsamic vinegar

1 tsp sea salt

 

In a large, heavy-bottomed saucepan, place the milk and cream.

Stirring constantly, heat the liquid over medium heat to 190°F.

Clipping a candy thermometer to the side of the saucepan is

the easiest way to monitor the temperature.

 

Remove from the heat and add the balsamic and salt. Stir once

gently and then let the mixture stand for 10 minutes. Do not be

tempted to stir during this time, or you’ll change the way the

curd forms.

 

Line a fine strainer with a few layers of cheesecloth, allowing

the edges to hang over the sides, and place it over a large bowl.

Gently pour the milk mixture (which will now be curds and

whey—don’t be alarmed by its appearance!) into the cheesecloth

and allow to stand for at least 2 hours at room temperature, to

allow the curds to fully set and the whey to drain off. You must

not move it during this time.

 

Pull up the sides of the cheesecloth to gently squeeze any extra

whey into the bowl, leaving only ricotta in the cheesecloth.

Discard the whey and transfer the ricotta from the cheesecloth

to an airtight container and store it in the fridge for up to 1 week.

 

For more of Emily's Italy recipes click HERE

 

 

 


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