I love cheese. Especially fresh homemade ricotta cheese! One of my favorites ways to eat fresh ricotta is with a sprinkle of pine nuts and a light drizzle of honey. Yum!!!
Making ricotta is so easy and simple. And once you taste it fresh, you’ll never buy the stuff in the plastic tubs again. All you need is milk, cream, salt, and some sort of acid. Traditionalists will use whole milk. But I have no use for leftover whole milk… so my recipe uses 1% lowfat milk instead. Believe me – with the addition of the heavy cream, it won’t matter that you are using lowfat milk.
Some ricotta recipes call for vinegar – but I prefer the mildness that lemon juice brings. I think it also makes the curds finer and more delicate. But feel free to use white vinegar instead if you do not have any lemon juice – just limit the volume to 3 T. of vinegar only if you are doing the substitution. Many recipes will also call for cheesecloth to strain the ricotta. I have some cheesecloth – somewhere in the black hole that is my kitchen – but I can never find it. It’s much easier just to use paper towel. Take one large sheet and separate it into one-ply thickness, and use to line your colander. This recipe will make about 2 cups of fresh ricotta.
- 4 c. 1% milk
- 2 c. heavy cream
- 1 tsp. sea salt
- 5 T. lemon juice
- cheesecloth or paper towels