When I hear “I made it from scratch!” at a gathering, my first instinct is to assume 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. Do you love ricotta cheese in lasagna, or spread on crostini toasts and topped with a drizzle of olive oil and savory delights for a quick appetizer? Make ricotta yourself! You can prepare it in your kitchen from start to finish in less than an hour “from scratch.” And, it IS extra good!
This isn’t a true Italian-made ricotta, but it’s an easy, delicious version. Just heat milk, cream and salt to boiling, 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 a lovely ricotta with a light consistency and mild, sweet flavor for using in a favorite Italian recipe like lasagna, or for spreading on crackers and toast sliced from a baguette — a sure winner at a Superbowl party.
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 sieve for draining:
Set a fine sieve or colander lined with a double thickness of cheesecloth over a deep bowl.
To prepare 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 the mixture reaches a boil, turn off the heat, remove from burner and stir in the lemon juice. The mixture will separate and curdle. Let it set 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.
Spoon the ricotta out of the cheesecloth and use immediately, or refrigerate in a covered storage container until ready to use within five days.