Best Bites: Fresh Ricotta

By Donna Erickson

Make Fresh Ricotta in Your Kitchen

When I hear “I made it from scratch!” at a gathering, my first instinct is to assume that it must have taken a lot of time to prepare the tasty-looking dish coming my way down the table. But I also think, "Oh, it must be extra good!"

Here's where I'm going with this: Do you love ricotta cheese in lasagna or as a spread on crostini toasts, topped with a drizzle of olive oil and savory delights for a quick appetizer? You can make ricotta yourself! Prepare it in your kitchen from start to finish in less than an hour "from scratch." It is extra good!

This isn't true Italian-made ricotta, but it's an easy, delicious version. Just boil milk, cream and salt, and add lemon juice or vinegar. Then gather 'round the pot with your kids and watch it curdle. Within a half-hour of draining away the whey in a separate bowl, you'll have lovely ricotta with a mild, sweet flavor and light consistency for use in a favorite Italian recipe or for spreading on crackers and toast sliced from a baguette -- a sure winner at a Super Bowl party!

PHOTO CREDIT: Donna Erickson

HOMEMADE RICOTTA

Makes about 1 1/4 cups

• 4 cups whole milk (not ultra-pasteurized)

• 1 cup heavy cream (not ultra-pasteurized)

• 1/2 teaspoon salt

• 2 tablespoons freshly squeezed lemon juice or white wine vinegar

To prepare the sieve for draining: Set a fine sieve or colander lined with a double thickness of cheesecloth over a deep bowl.

To prepare the ricotta mixture: Combine milk, cream and salt in a large pot, and bring to a boil over medium heat, stirring occasionally. Watch carefully. Just as mixture reaches a boil, turn off heat, remove from burner and stir in lemon juice. The mixture will separate and curdle. Let it set for about a minute.

Pour into the cheesecloth-lined sieve and let the watery whey drain into the bowl. Discard the liquid that drips through.

Let the curds continue to drain for about 25 minutes, until cool. The longer it drains, the thicker the ricotta will be.

Spoon the ricotta out of the cheesecloth and use immediately, or refrigerate in a covered storage container for up to five days until it's ready to use.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2024 Donna Erickson

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