Ricotta cheese
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Two ways to make ricotta: from the whey left after cheesemaking, or from a gallon of whole milk with lemon juice.
Ingredients
Ricotta from whey
- Fresh whey leftover from making cheese (use the same day if possible); around 1-2 gallons, since the yield is small
- Butter muslin a tea towel, a cheesecloth alternative, or a fine mesh reusable coffee filter
Ricotta from whole milk
- 1 gallon of whole milk
- 5 teaspoons of lemon juice
- 1 teaspoon salt
Equipment
- stockpot
- fine sieve
Directions
Ricotta from whey
- Pour the whey into a large stockpot over medium-high heat.
- Heat to around 190-195 degrees, or until fluffy white curds pull away from the yellow whey as you stir. Do not boil (it can taste off and boils over easily).
- Take it off the heat and pour it through your cloth or strainer.
- Let the curds drip until all the whey is out (usually about an hour; longer is fine), either tied in a bag and hung from a cabinet knob or in a colander lined with cloth in the sink.
Ricotta from whole milk
- Warm the milk in a large stockpot over medium heat.
- At 190-195 degrees, take it off the heat and stir in the lemon juice.
- Leave for 5-10 minutes, until curds form.
- Drain off the whey the same way as for ricotta from whey.
Notes
Leftover whey from these keeps about a week unless frozen. Use a thermometer for the stated temperatures. A buttermilk-based version: 2 cups cultured buttermilk, 1/2 gallon (8 cups) whole milk, heated slowly to 190 to 200 degrees, rest 20 minutes, strain about half an hour; refrigerate up to a week.