9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
In a heavy-bottomed pot, heat the milk and buttermilk, over medium heat, until its temperature reaches about 185 degrees F.
Now stir in the salt and vinegar and remove pan from heat. Allow mixture to stand until curds form, about 5 to 10 minutes.
Using a perforated skimmer, pull curds gently to the side of pan.
Line a strainer with cheesecloth and place over a bowl. Carefully lift the curds out of the pot with the perforated skimmer.
Place curds in cheesecloth lined strainer. Continue until all curds have been transferred from the pan to the cheesecloth.
Dicard remaining whey in pot.
Allow curds to drain for 5 minutes. Place drained curds in covered container and place in the refrigerator.
Best if you use the ricotta the same day it’s made. It will be good in the fridge for 2 to 3 days.
Source: Los Angeles Times newspaper, September 30, 2010.
4 cups whole milk
1 cup heavy cream
1/2 teaspoon fine sea salt (optional)
Juice of 1 lemon
Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
Pour into a very fine-mesh stainless steel strainer. If your strainer is not very fine, line it with 2 thicknesses of washed and dampened cheesecloth. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.
I’m curious as to what the benefits are of making your own ricotta cheese as opposed to store-bought? I like making things from scratch but is this one of those things that is really worth the trouble?