Ricotta Cheese takes only a few ingredients but taste so good! I just love when I stumble on to a recipe that is so simple and so versatile. The fresh creamy taste of just made ricotta just can’t be beat and with the addition of lemon juice in place of the vinegar decadence is all I can say. You can use it in so many recipes such as lasagna, or ricotta cheese cake, fresh baked breads and danish. My sisters favorite blintzes for breakfast, so if you haven’t tried ricotta on fresh crepes it’s a real treat you don’t want to miss. (Hope you enjoy them Belinda.) Topped with fresh fruit and honey as a tasty snack. But one of my favor was is to spread it on pizza crust and use it as a base for Pizza Margarita, in a word it’s delicious!
As I said there are so many possibility. It only takes less than 20 minutes and tu-da you have fresh cheese for whatever your recipe may be. Another great thing about it is it’s not temper-mental so it makes it one of the easiest to make. What more could you ask for!
This is also a great project to do with the kiddo’s it’s quick and you don’t need a lot of special equipment. And as a mom I know how short little ones attention spans are you gotta love quick+easy. Now lets get started.
What you’ll need
- You need a medium side heavy bottom sauce pan
- a strainer or colander
- nice size piece of cheese cloth or a large coffee filter for lining the strainer
- 2 liters of whole milk which is roughly a half gallon
- 4 Tablespoons of heavy cream
- 4 Tablespoons juice of a large lemon or white vinegar(I like lemon juice because it has a pleasant taste with the hint of citrus).
- 1 teaspoon Salt I like sea salt or Pink Himalayan because of the mild non acidic flavor it adds.
Heat the milk , cream and salt to 180°degrees on a instant read thermometer on medium heat this takes about 8 to 10 minutes. You want it to get the point that it’s just starting to simmer. Add the lemon juice or vinegar if using and give it a quick stir just once or twice around the pan. It’s important that you don’t stir anymore than this now let it sit for 10 minutes. If your doing this with the kiddo’s watch the the pan as the milk changes and turn to curds and whey. During the resting period get a large bowl and the strainer lined with cheese cloth ready. Pour the curds and whey into the cheese lined colander slowly taking care not to splash.
Let it drain for about 5 minutes then gather the sides and being careful it will be hot squeeze out some of the liquid. Use a twisting motion and as you can see I twist mine around the handle of a wooden spoon this saves burning your hand. Pour your liquid back into the pan. Return to the colander still hanging over the bowl for dryer ricotta cheese.
Be sure there is enough clearance so that no liquid is touching the cheese in the cloth and place in the for 2 hours. For Creamier moister cheese pour into a bowl and your ready to use or cover with plastic wrap and chill. The ricotta will keep for about 2 weeks.