Homemade Ricotta

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large fine-mesh strainer
Fine-mesh cheesecloth
Large bowl
Medium/large heavy pot
Storage dish

INGREDIENTS
2 quarts/2 liters whole milk
½ tsp pickling salt
2½ Tbsp white vinegar OR lemon

PREPARATION AND COOKING TIME

Prep Time: 5 minutes 

Cooking Time: 20 minutes

METHOD

1. Line a strainer with a layer of cheesecloth and place it in a large bowl.

2. Place milk and salt into a large pot.

3. Slowly bring milk and salt to a rolling boil and stir regularly over  moderate heat to prevent scorching.

4. Add white vinegar or lemon.

5. Gently stir to mix in the vinegar or lemon and observe the curdling (looks a little like runny scrambled eggs) for about 2-3 minutes.

6. Pull the pan off the stove top and let it sit for 2-3 minutes.

7. Pour mixture into a lined strainer and let it drain for 3 - 5 minutes, depending on the texture you prefer.

8. A yellow liquid drains out called whey. Discard the whey.

9. Decant the ricotta cheese. Scoop out the curds into a storage bowl. 

10.  Cover ricotta cheese and chill in the fridge. 

SOME TIPS AND COMMENTS:

1. To make cream cheese (less solid than store-bought), drain the ricotta cheese overnight and blend using a food processor/blender. 

2. You can use this cheese to make the cheesecake (see page 23) or as a dip with carrot sticks.

YIELD

3-4 cups

SERVING SUGGESTION
Add additional salt to taste. Serve with fresh fruit or fruit juice.

STORAGE SUGGESTION

Ricotta cheese will keep in the fridge for 1 week.