Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. The standard stovetop method is best for larger batches, but for smaller batches, check out the microwave method at Serious Eats. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
ingredients
makes about 12 oz or 1 1/2 cups
- 8 Cups (1/2 Gallon) Milk, (NOT ultra-pasteurized, UP/UHT)
- 6 Grams (1 Teaspoon) Table Salt
- ½ Cup Vinegar or Lemon Juice
- Additional Salt and Fresh Grated Nutmeg, optional, to taste
deviations & tips
- For best flavor, use whole milk.
- Organic milk is often ultra-pasteurized (UP/UHT). Ultra-pasteurized milks will not properly separate and should not be used.
- Try fresh ricotta drizzled with honey, maple syrup, or topped with fruit.
In a large pot heat, the milk and salt over high heat, stirring often, until the temperature reaches 165-180 degrees Fahrenheit. Watch the temperature closely to make sure the temperature doesn’t exceed 185. Remove from heat and gently stir in vinegar or lemon juice. Almost immediately, you should see the curd separate from the yellow whey water.
Milk has separated into curds and whey.
Put a fine mesh sieve into a large bowl and double line the sieve with 2 layers of cheesecloth or paper towels. Pour curds into sieve, lift to drain, and transfer curds to a bowl. For ravioli or lasagna, you want the curd to be creamy. So, there’s no need to leave the curd drain for an extended period of time. If the curd does get too dry, you can mix in a little more whey water. Season with salt, pepper, and/or nutmeg if needed. If desired reserve the whey water for soups or sauces.
Line with a double layer of cheesecloth or paper towels.
Drain.
Fresh ricotta with nutmeg