Amazingly Simple Homemade Ricotta

I absolutely love making foods from scratch in the kitchen that I'd previously thought could only be bought at the store.  Especially when it is ridiculously easy, like this Ricotta, and amazingly tasty. 

People are always so impressed when they find out it is not from the gourmet grocery, but is actually DIY...I get such a thrill out of the inevitable, "Wait, you MADE this??"

This ricotta has a very light texture and delicate yet cheerful flavors.  It is cheese made from whole milk and lemons - that's all!  That's right.  You can make cheese from milk!

This recipe for creamy Ricotta is straight from the 5-star rated Extra Virgin cookbook by Gabrile Corcos and Debi Mazar that I reviewed here.  Everything in written below in italics is quoted directly from page 42 of the book, and the photos are my own.  Enjoy!

FRESH CHEESE CURD CROSTINI

CROSTINI DI CAGLIATA FRESCA

erves 8-10

In making the soft, pillowy cheese known as ricotta, there are two steps.  (That's why ricotta means "recooked" in Italian.)  The first step, when you add citric acid or rennet to whole milk, yields cagliata, which is the first separation of curds from whey, and it makes for a delicious crostini spread all on its own.  It's creamier and richer than ricotta, since the second step is a further cooking of the whey that gets you the lighter, airier taste associated with ricotta.  We're putting the brakes at the cagliata stage, however, because we think it deserves a spotlight of its own!

4 cups whole milk

3 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1 baguette, thinly sliced and toasted

1 teaspoon grated lemon zest

Extra virgin olive oil, for serving

Line a colander with 3 layers of cheesecloth.

Ecosak Nut Milk Bag

• L&L: I used the EcoSak Nut Milk bag in place of cheesecloth, and it worked great! The perk to using the nut milk bag is that it has a drawstring that makes hanging the ricotta easier than with cheesecloth. 

In a large, heavy pot, bring the milk to a simmer over medium-high heat.  Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175F.  The milk will begin to just bubble and start to steam.  At this temperature you'll begin to see the curds separate from the whey.

Remove from the heat and stir for up to 5 minutes.  Be mindful of overstirring while the curds are forming - you don't want to make your cheese tough.  Let sit for 5 minutes undisturbed and you will be left with a pleasantly creamy result.

• L&L:  I've taken the middle ground and stirred for about 2 minutes and let it rest for 5 more, which worked out beautifully.

Gently pour the curds into the colander, and very gently release some of the liquid.  

• L&L:  I put the colander over a bowl so that I could catch the liquid (whey) - it is full of nutrients and can be used in other recipes and the garden (read more here in Using Whey in the Garden)!

Tie the cheesecloth in a sack using butcher's twine, lift the sack from the colander, and let drain without squeezing for 5 to 10 minutes, or until liquid stops seeping out.  

• L&L:  I hung the bag on the faucet of my kitchen sink, which lets the whey drip out without making a mess onto the counters.

Remove the curds from the cheesecloth and place in a bowl.

Spread warm on toasted bread with a sprinkling of lemon zest and a drizzle of extra virgin olive oil.

IMPORTANTE!  You can refrigerate leftover caliata in a covered container for up to 5 days.

***

L&L again...

This turned out amazingly! I never would have thought that cheese would be so simple to make, using ingredients we already have in the kitchen or that are very easy to find.  I'm so happy to have learned how to make cheese out of milk.

We'll be enjoying this tonight on crusty toasts of Homemade Rosemary Flatbread together with garden tomato soup.  Delicious!

           

I received the EcoSak Nut Milk Bags mentioned above for free. I only recommend products or services I use personally and believe will be good for my readers.