How to Make Ricotta Cheese

Jun 7, 2011 4:31 pm

Bet you had no idea how easy it is to make ricotta

Ever heard of locust bean gum? If you buy your ricotta at the supermarket, you're paying for that and other stabilizers that lend a rubbery, gummy texture to the final product. The good news is, if you can cook dried pasta — and if you can't, click on that link immediately — chances are you can make your own ricotta to toss it with. Before you know it you'll be in a pasta and veggie-stuffing phase that may never end. Did we mention it makes a killer cheesecake, too?   

Fresh, homemade ricotta
Photo: Moritz* on Flickr
Your relationship with pasta just got real.
 
Servings: 1 cup

Ingredients

6 cups whole milk
1/2 teaspoon salt
2 tablespoons distilled white vinegar or lemon juice
Directions: 

1. Line a colander or strainer with 3 layers of cheesecloth (can be bought at any supermarket).

2. In a large, non-reactive pot, bring milk and salt to a simmer. Do not allow to boil.

3. Add vinegar or lemon juice and stir gently until curds begin to form, about 2 minutes.

4. Skim the liquid with a slotted spoon and gently transfer the curds to the cheesecloth-lined strainer and let drain for five minutes

5. Transfer cheese to a bowl and serve, or cover tightly and refrigerate for up to 3 days.

Level of Difficulty: 
Easy
Prep Time: 
5 minutes
Cooking Time: 
20 minutes
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