Fresh Ricotta

36 Comments

Last Christmas I received some wonderful food-related gifts from my lovely daughters, who know me so well. One was a Williams-Sonoma “kit” for making ricotta cheese at home.

I know it’s really straight forward to make your own ricotta. It’s the same process as making paneer for Indian food, if you’ve ever done that.

But having a ricotta-making kit makes it more fun. It’s like having a chemistry set. Having been a nerd growing up, I loved my chemistry set and I obviously still love that sort of thing.

Here what came in the box:

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The rennet tablets is for using the kit to make mozzarella, which I didn’t do today. The directions are simple. Add 1 teaspoon of citric acid to 1/2 cup of water and dissolve.
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Use the enclosed cheesecloth to line a colander.
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Boil the pot you’re going to put your gallon of milk in, along with a slotted spoon, for 5 minutes to sterilize. You’re not supposed to use a metal pot.

Empty the pot of the boiling water, then pour in the gallon of whole milk. Add the dissolved citric acid, as well as 1 teaspoon of cheese salt.

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Slowly heat the milk, without allowing it to boil, till it reaches 180 – 185 degrees Farenheit.
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Turn off the stove at that point and let the pot sit for 10 minutes. Then pour the contents of the pot into the waiting colander.
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After just a few minutes, I lifted the corners of the cheesecloth, and you can already see that the ricotta is thickening and forming.
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I don’t want a watery ricotta, so I tied up the “bag” of ricotta and hung it from my kitchen sink faucet for about 1 hour. I think this is allowed.

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Then I stored the fresh ricotta in a plastic bowl lined with a couple of paper towels.

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36 thoughts on “Fresh Ricotta

  1. I love fresh homemade ricotta! I’ve found a source for raw sheep’s milk and I’m going to make sheep’s milk ricotta soon.
    If you don’t have citric acid, you could also use lemon juice (which is basically water + citric acid + a bit of sugar) or distilled vinegar.
    P.S. You didn’t struck me as a nerd, either ;-)

    Like

  2. I’ve been wanting to make ricotta for quite some time. Unfortunately, it seems like there are always life issues which make it impractical. Hopefully, one day soon…

    Like

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