|Some of the ricotta ingredients and tools|
Homemade ricotta is surprisingly simple, although my first attempt was a bit of a struggle; I realized later that I had measured the milk wrong! But some good came from this error - I discovered I could use less heavy cream than the original recipe called for. Also, I've written my recipe to make a larger quantity than the original made; same amount of work, so why not make plenty - it's so delicious there is no trouble using it!
(makes about 1-1/2 cups)
2 quarts (8 c or 64 oz) whole milk
1/2 c heavy cream
1/4 t salt
1/4 c fresh lemon juice*
|Adding lemon juice to the heated mix makes it curdle|
Heat the milk and heavy cream in a large saucepan over medium high heat. If you have an instant read thermometer (the type for making candy), heat to about 185°.
Add the salt and lemon juice, and stir. Reduce heat to low, stirring until the mixture curdles, which should be in about one to two minutes.
Remove from heat and pour the mixture into a strainer set over a bowl to catch the "whey". (I dispose of the whey by pouring it into my compost pile).
|Straining the liquid off the cheese.|
SUGGESTIONS FOR USING THE RICOTTA:
This is so yummy, just eaten plain off a spoon! You can, of course, use this ricotta in any recipe which calls for ricotta, such as lasagna. Or make an herbal spread as I did in my previous post, or mix with roasted garlic and chili powder for another delicious dip. I used some of this batch to make a chicken salad. I'll never be able to duplicate it, since I was using leftovers, but it was made with leftover grilled marinated chicken breast, chopped celery and scallions from my garden, a few spoonfuls of my homemade Caesar Dressing, a few spoonfuls of the fresh homemade ricotta, and about 1/4 cup of leftover homemade tabouli. It was delicious, with fresh garden lettuce, all wrapped in a spelt tortilla!
|Chicken salad, with ricotta in place of mayo|