Homemade, fresh ricotta cheese is great plain on toast, on crostini with broiled tiny tomatoes, with fruit for dessert, in lasagna or blintzes.
Before you make it, make sure you have on hand: a metal strainer, cheesecloth, 8-cup measuring cup (or a bowl that holds over 8 cups of liquid, that you mark at the 7-cup level), homogenized milk, lemons to squeeze fresh lemon juice, kosher salt and for a richer, smoother ricotta 35% cream (whipping cream.) Plus, a thermometer helps so you heat the milk to the correct temperature.
Line a large fine-mesh metal strainer with tree layers of cheesecloth, large enough to hang over the edges of the strainer. Set strainer over an 8-cup measuring cup. Set aside.
Pour into a large, wide saucepan:
- 2 L homogenized (3.25%) milk at room temperature.
Heat on high, stirring often, to 185 degrees F (or until milk is steamy and frothy around edges) about 8 minutes.
Turn off heat.
Stir in:
- 1/4 cup lemon juice
- 1/2 tsp kosher salt
Let stand a couple minutes until liquid turns yellowish and white curds float to the surface.
Now slowly and gradually pour mixture into the cheesecloth over the strainer so that the liquid drains into the measuring cup below.
Let sit, stirring curds very gently once or twice, until 7 cups of liquid have drained from the mixture.
Discard the liquid in the measuring cup.
Transfer the cheese on the cheesecloth into a bowl.
Refrigerate until cold.
Before using, stir in:
- 2 Tbsp 35% cream (omit this for less smooth, low-fat ricotta cheese)
Ricotta keeps in the fridge up to 1 week.
Variations:
When you add the heavy cream, stir in any of the following additions:
Lemon Ricotta: Add 1 Tbsp lemon zest.
Herbed Ricotta: 1 Tbsp finely chopped chives, parsley or thyme.
Olive oil Ricotta: 1 Tbsp extra-virgin olive oil.
