Description
Technically, traditional Italian ricotta cheese isn’t made from whole milk — which is what this version calls for. Traditional ricotta is made by reheating whey (hence, the name “ricotta” which means twice-cooked) and originated as a clever byproduct of the cheese-making process.
Ingredients
Scale
- 8 cups whole milk (do not buy ultra-pasteurized, because the recipe will not work)
- 1/2 cup cream
- 1/2 teaspoon kosher salt
- 4 tablespoons freshly squeezed lemon juice (about 2 juicy lemons worth)
Instructions
- Combine milk, cream, and salt in a large (non-reactive—> stainless steel) pot and place over medium high heat.
- Using a candy thermometer, preferably one that clips to the side of the pot, bring mixture to 190 degrees Fahrenheit, stirring occasionally with a spoon to prevent the milk was scorching on the bottom of the pan.
- Remove pot from the heat and pour in the lemon juice. Stir once or twice to incorporate and allow to sit (without disturbing) for an additional 10 minutes.
- Meanwhile, line a large (a small one won’t be large enough to drain the entire batch) fine-meshed sieve with a double layer of cheesecloth and place over a large, deep bowl.
- Carefully and slowly pour the ricotta mixture into the cheesecloth-lined sieve. Allow to drain at room temperature for an hour and a half.
- Transfer ricotta to a container and use immediately or refrigerate for up to 2-3 days. **Note: Do not throw out the whey (drained liquid), there are many uses for it and I will be posting a recipe that utilizes it within a few days)
- Prep Time: 10 mins
- Cook Time: 20 mins