Homemade Ricotta Cheese

Did you know that you can make your own ricotta? You only need two ingredients and it is easy to do.

This method comes from my grandmother, who taught my mother, who then taught me.  I have been making my own ricotta ever since.

My grandmother, who is from southern Italy used to make different types of cheese growing up in her rural home. One recipe she has told me about includes putting sheep's milk into a sheep stomach and hanging it from the doorway. I won't be posting that recipe (unless you really beg me to). This ricotta recipe is a much better choice for the modern home. ;)

You may be wondering, why should I make ricotta when I can just buy it at the store? For starters, it tastes fresher and creamier. Plus you get the added bonus of knowing that you made cheese!
So here is the recipe, give it a try. Ricotta has so many uses!

My favorite way to eat it fresh is to add honey, cinnamon, and cocoa powder. It makes an awesome dessert just like that. You can use it in lasagna or other pasta dishes. When sweetened and added to whipped cream it makes a great cake or pastry filling. You can also use it in baking. 

I would love to hear from those of you who try this out! I'd also love to hear about any great recipes you might have that contain ricotta.

EQUIPMENT
Cheese Cloth (I've found them at Bed Bath and Beyond, Sur La Table, and Target for less than $5, PLUS you can rinse the cheese out afterward, put it in the wash on delicate, and reuse it).
 2 Large Pots
A Large Strainer
A Wooden Spoon
A  Medium Bowl to put your finsished cheese into

INGREDIENTS
1 gallon whole milk
1/2 c. white vinegar
Optional: (16 oz heavy cream - makes a creamier, thicker ricotta)


DIRECTIONS
1.  Place the strainer into one of the large pots. Place the cheese cloth in the strainer with the extra cloth hanging over the sides.


 Like so.

Place the cheese cloth/strainer/pot combo into a clean sink basin.

2. Pour milk (and cream if you choose) into the other large pot and place it on the stove.
3. Set the burner temperature somewhere between low and medium, don't let it get hot too quickly, it needs to warm up slowly so that the milk doesn't burn to the bottom of the pan. WATCH THE MILK CLOSELY, no stirring necessary (yet). Wait for it to start a small rolling boil, but not be boiling already (this may take a while). Remove your pot from the heat.
4. Pour in 1/4 cup vinegar. Stir 3 times with your wooden spoon. Let sit for about 5-10 minutes. The milk will curdle and separate.
5. Slowly pour the curdled milk into the cheese cloth/strainer/pot combo. Be careful because it will still be hot. Also, make sure that the cloth doesn't fall down from the sides. You will need to take the cheese out of the strainer using the cloth.
6. Grab the sides of the cheese cloth and form a pouch. Twist it closed, and let the excess liquid drain out into the strainer/pot combo below. Be patient it will drip for a few minutes and be sure to keep all of the strained liquid (don't pour it out), you will need it for Step 8.
7. Empty the contents of the cheese cloth (your ricotta) into another bowl. It may stick a bit to the cloth, get as much out as you can. The ricotta will still have some moisture and that is okay. It will keep the cheese from becoming dry.
8. To get the most ricotta out of this recipe, remove the strainer from your strainer/pot combo in the sink basin. This leaves you with a pot of the liquid you strained in Step 6. Take the pot put it on the stove and repeat steps 3-7 over again. 
9. To keep, cover the  cheese and place it in the refrigerator. It will stay fresh for a few days.

 Any questions? Leave a comment.