Ricotta cheese is super easy to make and
very versatile to use in cooking. There are so many different dishes that it is
delicious in. I made ravioli and calzones with it and both of them were
awesome. As a bonus (I can't remember the math right now of course) I did do
the math and it was significantly less expensive to make my own ricotta cheese
than to buy the one in the store. It does take a little time but it also only
takes a little effort, and a timer is helpful (because I often get distracted).
:)
My pictures are pretty terrible, sorry
about that. I made it in the day but for whatever reason didn't think about
making it all pretty in a bowl for you. I think I was distracted (go figure) by
the excitement of making homemade ravioli at the same time. Foreshadowing for
next week anyone? For my birthday I received a copy of The
Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. (That
is a link to the author's site and she gives you a list of place to buy it if
you are interested). I am so excited about this book because it has so much
cool information and fun recipes that are easy to make at home. I was all about
the cheese section, mozzarella might be next. Apparently my sister made goat
cheese at home this week too! We are a crafty bunch :).
The curds and whey are ready
When you make cheese at home you will
have whey left over. You can throw it away if you want to or you could make
bread with it or add it to soup or stock. Those recipes are also in the
cookbook :). So of course why would you throw it away! Unless you don't
have the room or the time. Yeah, I could see that. Anyway...on to the recipe!
Ricotta Cheese
Makes about 1 ½ cups
Ingredients:
- ½ gallon whole milk (I used 2%)
- ⅓ cup fresh lemon juice (I used refrigerated lemon juice)
- Sea salt, optional
Directions:
1. In a large, heavy pot on the stove put a piece of ice and let it melt while swirling it around the bottom of the pan. Add the milk and lemon juice then stir for 5 seconds but do not touch the bottom of the pan.
2. With the pot over low heat attach a candy thermometer to the inside. Heat the milk to 175F over 40-50 minutes. You can stir once or twice during this time but do not touch the bottom of the pan.
3. Raise the heat to medium-high, then without stirring, watch the temperature until it reaches 205F, 3 to 5 minutes. The milk should not boil. Remove the pot from heat and let it sit for 10 minutes. You are left with curds and whey.
4. Over a large bowl place a fine mesh sieve then line it with a double layer of damp cheesecloth. Use a large slotted spoon and gently scoop the curds into the cheesecloth. Let the cheese drain for about 10 minutes, then sprinkle with sea salt if desired. This will keep in the refrigerator for 3 to 5 days.
Makes about 1 ½ cups
Ingredients:
- ½ gallon whole milk (I used 2%)
- ⅓ cup fresh lemon juice (I used refrigerated lemon juice)
- Sea salt, optional
Directions:
1. In a large, heavy pot on the stove put a piece of ice and let it melt while swirling it around the bottom of the pan. Add the milk and lemon juice then stir for 5 seconds but do not touch the bottom of the pan.
2. With the pot over low heat attach a candy thermometer to the inside. Heat the milk to 175F over 40-50 minutes. You can stir once or twice during this time but do not touch the bottom of the pan.
3. Raise the heat to medium-high, then without stirring, watch the temperature until it reaches 205F, 3 to 5 minutes. The milk should not boil. Remove the pot from heat and let it sit for 10 minutes. You are left with curds and whey.
4. Over a large bowl place a fine mesh sieve then line it with a double layer of damp cheesecloth. Use a large slotted spoon and gently scoop the curds into the cheesecloth. Let the cheese drain for about 10 minutes, then sprinkle with sea salt if desired. This will keep in the refrigerator for 3 to 5 days.
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