Technically, it's not a type of cheese. It's made from the by-product of cheese making - whey -. For those of us who lack access to cheese-making by-products, there is a very easy way of making Ricotta, without the needs for special cheese-making ingredients such as rennet. Most people would already have the ingredients at home: cow milk (or a blend of cow and goat milk), vinegar (or lemon juice), and salt. All you need to do is heat them up and drain. 30 minutes is all it takes for a delicious homemade warm fresh Ricotta.
Instead of using white vinegar, I use fresh squeezed lemon juice since it provides the acid needed for curdling just as well as vinegar. You can also make Ricotta using buttermilk without the need for acid. I adapted the recipe from David Lebovitz.
Ingredients:
(makes 2 C)
- 8 C whole milk
- 1 C homemade plain yogurt
- 1/2 C cream (optional)
- 2 tsp lemon juice
- 1/2 tsp sea salt
- In a saucepan, heat all ingredient to boil.
2. Turn the heat down to a gentle boil for another one or two minutes, until mixture is curdled.
3. Line a few layers of cheesecloth over a deep bowl. Pour the mixture over and let drain for 15 minutes, or less for a creamier texture.
4. Serve it warm or refrigerate for up to 3 days.
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