Whole Milk Ricotta
Traditional ricotta is typically made with the left-over whey from producing other cheeses such as Parmigiano-Reggiano or mozzarella. The whey is reheated, sometimes with additional cream, until it forms curds and then drained. The name ricotta literally means “re-cooked” in Italian and derives from this reheating process. You need a large amount of whey to make a decent amount of ricotta and that proves impractical for the regular home cook. Fortunately, one can make homemade ricotta from whole milk and it is INCREDIBLY easy as long as you keep the following tips in mind:
- Always use whole milk. Reduced-fat or nonfat milk does not have enough fat content to produce decent ricotta.
- When choosing your milk, make sure it is pasteurized and NOT ultra-pasteurized. Ultra-pasteurized milk is treated at much higher temperatures so it will last longer. But it doesn’t coagulate as easily. The labels on the container will state if it is pasteurized or ultra-pasteurized. But in my experience, if the milk comes in a carton, it is ultra-pasteurized. If it comes in a glass or plastic container, it is pasteurized. But again, it’s best to check the label.
- You can experiment with different forms of acid, but I typically use white distilled vinegar or lemon juice. Distilled vinegar is more neutral tasting but lemon juice adds a zesty dimension that is very refreshing and can be more appropriate depending on what you are using the ricotta for. For instance, if you plan to use it on a bruschetta or to make filled pasta, I recommend using white distilled vinegar. But if it’s for a cheesecake, then I would use lemon juice.
- Don’t use red wine vinegar as it will “tint” your ricotta. Also, don’t use Meyer lemons as they are not acidic enough.
- It will be helpful to have a kitchen thermometer as well as a timer.
- You will need cheese cloth and a colander or strainer. Alternatively, you can also use a cheese basket mold.
As mentioned above, making home-made ricotta is REALLY easy and quick and so much more delicious than store bought ricotta. It’s uses are so varied… spread over toast, with a drizzle of balsamic, to make raviolis, cannolis, in a cheesecake… the options are truly endless!
7 cups of whole milk
1 cup heavy cream
1 tablespoon salt
3 tablespoons white vinegar or lemon juice
In a four-quart pot, pour in the whole milk and the heavy cream and add the salt. Over medium heat, slowly heat the milk until it reaches about 175-185 F° (75-80C°). If you don’t have a thermometer, your milk should be slightly more than a simmer but not quite boiling.
Add the vinegar or lemon juice and stir for about 10 seconds. The curds will start forming almost immediately. Stop stirring and hold the temperature at medium or medium low heat, about 175-185 F° (75-80C°).
In the meantime, line your colander with cheesecloth and place the colander inside a bowl. At the end of the 20 minutes, using a stainless-steel skimmer or slotted spoon, delicately transfer the curds to the cheesecloth-line strainer. Allow the curds to drain about 10 minutes. If you prefer a drier ricotta, allow to drain for an additional 5-10 minutes. Then transfer to a small serving bowl or jar. It’s best to consume this ricotta the same day it is made but you can keep it in an airtight container in the refrigerator up to three days.
Side note: Don’t discard the leftover whey in the bowl… It is packed with proteins, makes a great base for soups, and can easily be frozen!