If you have never tried to make your own fresh ricotta, we suggest you give it a try. Not only is it really quick and easy to make, it’s much more inexpensive that buying it from the store.
Ingredients
- 4 cups whole milk (3.25 per cent)
- 1/2 cup 35-per cent cream
- 1 1/2 tablespoons lemon juice or white vinegar
- pinch of Kosher salt
- 1 tablespoon fresh chives
- 2 tablespoons herbs - your favourite
- 3 tablespoons olive oil
- 1/2 teaspoon lemon zest
Instructions
In a medium-sized pot over low heat, warm the milk, cream, lemon juice or vinegar and salt. Stirring occasionally, slowly bring the milk to a low simmer (approximately 180F). You’ll notice the curd start to separate as it warms, so be sure to stir gently so as to not break up the curds. Once the temperature is reached, and there is noticeable separation into curds and whey, turn the heat down slightly to maintain this temperature. If you can maintain this temperature for 15 to 20 minutes, it will help the curd develop flavour.
As you are waiting for the curd, secure some fine cheesecloth over a bowl. Once the curd is ready, using a large spoon, gently lift as much of the curd as possible from the pot onto the cheesecloth. The longer the ricotta sits on the cheesecloth the drier it will become.
Once the ricotta is drained to your liking, move the ricotta into a bowl. Add the chives or herbs and and pinch of salt and pepper, if you like and, if you feel you made the ricotta too dry, a couple spoonfuls of whey.
Pour the whey through a fine-mesh sieve or cheesecloth into a clean glass jar. Save the whey for the other recipes included below.
In a blender, purée the mixed herbs with olive oil, lemon zest and salt and pepper, to taste. To serve, place the fresh ricotta in serving bowl and pour the purée on top.
