Homemade ricotta cheese takes only a few minutes of “hands-on” time to make, and the steps are easy to follow. Your homemade version simply cannot be compared to the industrial, packaged, grainy stuff you buy at the supermarket, often filled with thickeners, stabilizers and unnecessary additions.
The ricotta comes together very easily by heating up whole milk and cream, and then adding some acid, like vinegar or lemon. The mixture is then left off the heat for a few minutes and soon, small white flecks of curd will start to form. The curds are then placed in a strainer to drain for as little as 30 minutes, or overnight, depending on how firm or loose you want your ricotta to be.
This method is as close as we home cooks can get to the Italian ricotta (which means “re-cooked”). Italian ricotta is made with the whey left over from cheese-making, plus a little more milk, plus distilled vinegar. Either way, ricotta is delicious on its own, as a base for crostini, tossed with hot pasta, or, as filling for ravioli and cannoli. It is the perfect project for a weekend, so make a small batch today!
How to Make Homemade Ricotta
(Makes about 2 cups)
- 4 cups whole milk
- 2 cups heavy cream
- 1 tsp. salt
- 3 TBSP. white wine vinegar
- Set a large sieve over a deep bowl. Dampen two layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a heavy pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 2 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- With a ladle, transfer all the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 15 minutes or longer, occasionally discarding the liquid that collects in the bowl. Remember, the longer you let the mixture drain, the thicker the ricotta.
- Transfer the ricotta to a bowl, setting aside the remaining whey. If you want, you can save it to use in bread baking or add it to creamy soups. If not, discard it.
- Use immediately or cover with plastic wrap and refrigerate. The ricotta can keep in the refrigerator for up to 4 days.
How to assemble the Spring Crostini with Fresh Ricotta
- Preheat the grill or broiler.
- While the ricotta is draining, slice a thin baguette into diagonal ½-inch thick slices. Toast the slices on the grill or in the broiler on both sides. Rub some garlic on each toasted slice and spread on some fresh ricotta.
- Top the crostini with thin slices of radishes, baby cucumbers, steamed asparagus, a drizzle of your best olive oil, fresh herbs, lemon zest and a pinch of flaky sea salt. For a sweet version of the crostini, try chopped toasted nuts or sliced berries and a drizzle of honey or a dollop of fig jam.
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[…] Good Ricotta is essential for this simple dish. Making your own takes only a few minutes of “hands-on” time and it is a fun weekend project! Homemade Ricotta simply cannot be compared to the prepackaged, often grainy stuff you buy at the supermarket which are often filled with thickeners and stabilizers. If you want to learn how to make your own, check out my easy recipe here! […]