Homemade Ricotta

March 21, 2014

Making ricotta at home is simpler than you think; the easy method detailed here produces the sweet, earthy flavor of old-world cheese by combining whole milk with rennet, which consists of enzymes that act as a coagulant. This recipe makes 4½ cups of ricotta.
See our favorite recipes that use ricotta »

1. Heat 1 gallon whole milk and ¾ cup heavy cream over medium-high heat, stirring occasionally with a wooden spoon and taking care not to scorch the milk, until an instant-read thermometer inserted in the milk reads 200°. Skim foam from surface of milk. Pour milk into another pot to facilitate cooling. Add 2 tsp. kosher salt to milk; stir to dissolve.James Oseland
2. Carefully nestle pot in a bowl of ice water and stir to bring the temperature down.James Oseland
3. Let milk cool to 125°F.James Oseland
4. Mix 1 tsp. liquid animal rennet with ¼ cup cold water in a bowl.James Oseland
5. Stir into the milk. Let stand undisturbed until the milk has visibly thickened, about 10 minutes. With a wooden spoon, cut a large X in the coagulated surface of the milk. Stir quickly for 15 to 20 seconds to break up the solids.James Oseland
6. Using a fine sieve, slowly stir milk in one direction around edge of pot, so that the curds begin to separate from the whey. Continue to stir gently until you have gathered a large mass of curds.James Oseland
7. Gently scoop curds, in batches, into 2 disposable ricotta molds or into a cheesecloth-lined colander set over a sheet tray.James Oseland
8. Allow excess whey to drain from ricotta for 1 hour.James Oseland
9. Use cheese immediately or refrigerate, covered, for up to 3 days.James Oseland

Latest

Our 50 Best Shrimp Recipes Will Turn You Into a Seafood Master
Our 45 Best Indian Recipes
Our Best Skillet Recipes
Our Favorite Southern Food
Our 24 Best Savory Pies
Pasta Salad Recipes and Potato Salad Recipes
The Elusive Story of the Bread-and-Butter Pickle Sandwich
23 Easy Green Salads
Leave It to That Eccentric Genius Chef Patrick O’Connell to Serve Up Surprise and Delight Just When We Need It Most