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