Ricotta is an Italian cheese made from whey, the liquid remaining after milk has been curdled and strained. Here we show you a simple, surefire way to make homemade ricotta that is so superior to store bought, you'll never buy anther tub again!
2tablespoonslemon juicefreshly squeezed or distilled white vinegar
Instructions
Prepare The Colander: Line a colander, a fine-mesh strainer, or a large sieve with 2 to 3 layers of dampened cheesecloth and set it in a large bowl. Attach an instant-read digital thermometer to the side of a heavy-duty 7- to 8-quart ovenproof pot.
Warm The Milk and Cream: Put the milk and cream in the pot and warm it over medium heat, stirring regularly with a silicone spatula until it’s 185°F. Meanwhile, heat the oven to 185°F and arrange a rack in the middle.
4 cups whole milk, 1 cup heavy cream
Add The Lemon Juice or Vinegar: Immediately remove from the heat, stir in the salt, and then slowly drizzle the 2 tablespoons of vinegar or the fresh lemon juice over the surface of the milk mixture.
2 tablespoons lemon juice, 2 teaspoons kosher salt
Cook The Curds: Transfer the pot to the oven and “cook” at 185°F for 20 to 25 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check.
If you still see a lot of un-separated milk, add another 1/2 tablespoon (as in 1 1/2 teaspoons) of lemon juice or vinegar and wait a few more minutes.
Drain The Curds: Gently ladle the big curds into the prepared colander. Carefully pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
Let the ricotta drain until it reaches your desired consistency, 30 minutes for soft ricotta and up to 90 minutes for firmer ricotta. Refrigerate it if you let it drain for more than 45 minutes. Transfer the drained fresh ricotta to an airtight container and refrigerate. Use within 3 days.