Whole Milk Ricotta
Makes 2 Cups, 1 Pound
Making your own ricotta is optional, but much easier than you might think. Give it a try once and you’ll never buy store-bought again.
1/2 gallon whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons fresh lemon juice
Large sieve, butter muslin (fine-mesh chessecloth)
Line a large sieve with a layer of butter muslin and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 5-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
Add lemon juice and simmer, stirring constantly, until the mixture curdles and separates, 1 to 2 minutes.
Pour the mixture into the lined sieve. Knot the corners of the cloth and hang the cloth from a hook or cabinet pull over a bowl to drain, 30 minutes. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator for 1 week.
Homemade ricotta makes for a super adaptable topper for many of our breads and bread recipes.
For something savory, fold in some herbs or minced garlic and spread on a toasted baguette or make our Charred Chard Toasts.
If you have a sweet tooth, mix with some honey and lemon zest to top your french toast or swirl in some jam and spread onto a toasted slice of English Muffin bread.