Homemade Ricotta
I've made the first two recipes with good results. I usually choose which one to make based on what ingredients I have on hand.
Homemade Ricotta
Source: Ina Garten
4 cups whole milk (Cindy's note - skim works OK too)
2 cups heavy cream
1 tsp kosher salt
3 T good white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Makes about 2 cups
Homemade Ricotta Cheese
Source: David Lebovitz on Simply Recipes
2 quarts whole milk
1 cup plain whole-milk yogurt (Cindy's note - lowfat is OK too)
Optional: 1/2 cup heavy cream
2 tsp white vinegar
1 tsp salt
1. In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
2. Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.
Makes 2 cups.
Homemade Ricotta (I haven't tried this one yet, but thought the use of buttermilk sounded interesting)
Source: Recipe copyright, Alex Guarnaschelli
1 cup heavy cream
3 cups whole milk
1 1/2 cups buttermilk
In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.
Makes 1 cup