So here is what you've been waiting for....drum roll please...homemade ricotta
Homemade Ricotta (Adapted from David Lebovitz)
1/2 gallon milk (I usually use 2%)
1 c heavy cream
1 c yogurt (go for the full fat Greek yogurt but have also used low and non-fat)
1 T white vinegar
1t salt
Place all the ingredients in a pot and bring to a low boil. It will start to look curdled and then start to separate. That's it you're done with the cooking. Place a strainer lined with cheesecloth over a big bowl. Strain and let sit for about 15 minutes.
When I went to get the link for this, I was shocked to see that it was from 2009. That is how long I've been making homemade ricotta. It is so easy, it's quite silly. It's so quick and easy I've even made this for a weeknight meal. While the pasta water is boiling, the ricotta is draining. The most difficult thing about this is keeping enough cheesecloth in the house. I just can't seem to do that - between the butter, cheesemaking, and about a million other uses; it's difficult to find it in bulk.
Homemade Ricotta (Adapted from David Lebovitz)
1/2 gallon milk (I usually use 2%)
1 c heavy cream
1 c yogurt (go for the full fat Greek yogurt but have also used low and non-fat)
1 T white vinegar
1t salt
Place all the ingredients in a pot and bring to a low boil. It will start to look curdled and then start to separate. That's it you're done with the cooking. Place a strainer lined with cheesecloth over a big bowl. Strain and let sit for about 15 minutes.
 |
| Start to curdle |
 |
| Curdled and starting to separate |
 |
| Strain |
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