Creamy Ricotta

Aaahhh Ricotta. What was once thought around the US (especially us non-Italian Americans) as exclusive to our feeble attempts at homemade lasagna (although I must admit that I always liked my Aunt Bubba’s) and a tasty ingredient in pre-made and store-bought ravioli, has been making a comeback.  Well…lets be honest…it has always been here, has been a part of Italian Grandmother’s regular provisions, and in cultures around the world, has been added to pastas, desserts, muffins, pancakes, Neapolitan pizza, and of course my favorite…cannoli, for years.

In the US, we have probably not been accustomed to as much of the good stuff as we think. Ricotta can be super-thick and sold in the big brand cheese aisle of various supermarkets in the red and green plastic containers, or can be a fluffy, light, creamy almost cottage cheese look and texture (although MUCH lighter) to it…which is the way it is prepped in most countries who use this gorgeous dairy product in their cooking.

Ricotta is traditionally made with cow’s milk, the cow’s cream, and just another ingredient or two (in this recipe just white vinegar and salt).  Although not a traditional cheese as it doesn’t rely on an outside enzyme to help, this traditionally Italian cheese can be made with sheep and goat’s milk as well, which has a bearing on the various textures we have observed in our country.

Enjoy this ridiculously simple, creamy ricotta recipe.

Creamy Ricotta

2 quarts whole milk, preferably organic
1 cup heavy cream, preferably organic
3 tbsp white vinegar
1/2 tsp kosher salt

In a medium pot, warm the milk and cream over medium high heat until the surface becomes foamy and steamy and a thermometer registers at 185 degrees. DO NOT LET THE MILK BOIL.

Remove from heat and add the vinegar and stir gently for 30 seconds. Add the salt, and stir for another 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.

Line a colander with several layers of cheesecloth, allowing inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Grab the four corners of the cheesecloth and close with a rubber hand. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.

This ricotta can be refrigerated for up to 4 days.

Note: committing to high quality, as close-to-natural ingredients are ABSOLUTELY necessary.  When you can, buy organic, non-homogenized milk products for your home cheese-making journey.