Making Ricotta from Scratch
This is a ritual of patience, not labor. When you make it yourself, you control the final texture, ranging from a spreadable cream to a firmer, sliceable curd.
Watch the temperature, ignore the clock.
The milk must never boil, or the curds will become rubbery. Use a thermometer to keep the heat steady and your final texture soft.
- heavy-bottomed stainless steel pot
- thermometer
- fine-mesh sieve
- cheesecloth or clean flour sack towel
- slotted spoon
What goes in.
- 4 cupswhole milk
- 1 cupheavy cream
- 1/2 tspfine sea salt
- 3 tbspfresh lemon juice or white vinegar
The moment of coagulation
When you stir in the acid, watch for the clear, greenish-yellow whey to separate from the white, fluffy curds. If it looks cloudy, add one more teaspoon of acid and stir gently.
The method.
Heat the dairy
Combine the milk, cream, and salt in your pot over medium heat. Stir occasionally to ensure the bottom does not scorch.
Reach the temperature
Use your thermometer to bring the liquid to 190°F. Do not let it boil.
Add the acid
Remove the pot from the heat. Stir in the lemon juice or vinegar in a slow, steady stream. Stop stirring immediately once combined.
Rest
Let the pot sit undisturbed for 20 minutes. You will see the curds begin to pull away from the sides of the pot.
Drain
Line your sieve with cheesecloth and set it over a bowl. Use a slotted spoon to transfer the curds to the cloth. Let it drain for 15 minutes for a soft consistency, or up to an hour for something drier.
Other turns to take.
Herbed Ricotta
Fold in finely chopped chives, lemon zest, or cracked black pepper after the ricotta has drained.
When it doesn't go to plan.
Do not discard the leftover liquid; it is whey, which works well in baking recipes that call for water or buttermilk.
If you plan to use the ricotta for filling pasta, drain it for a full hour to keep your shells or ravioli from becoming soggy.
Use a stainless steel pot rather than non-stick to ensure the heat transfers evenly to the milk.
The ones that keep coming up.
Why didn't my milk form curds?
The milk was likely not hot enough, or your acid source is too weak. Ensure you hit 190°F before adding the acid.
Can I use ultra-pasteurized milk?
It is best to avoid it. The high heat used in processing alters the proteins, making it difficult for the milk to form solid curds.
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