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DIY Ricotta

Cheese. There may be nothing I like more than cheese. All sorts of cheese, from the very strongest and most aggressive blue to the smooth creaminess of goat. I never imagined I would be making my own, but an article in this month’s Food and Wine changed all of that. Maria Helm Sinskey convinced me that making ricotta was both easy and fun—and it was.

Ricotta has always been a favorite of mine, from filled pasta to cheesecake. Sometime I eat it on toast or stir it into pasta to add creaminess to a sauce. I was really surprised by how easy and fun it is to make ricotta at home. This recipe produced some delicious, creamy ricotta that would be great to use in a recipe or eat on its own. I think it would even be nice to add some herbs to this and use it as a spread for vegetables or crackers.


Heat the milk and cream in a heavy pot over moderately high heat until mixture is steaming and foaming. Do not let it boil. Heat until it registers 185° F on an instant read thermometer.

Remove the pot from heat and add vinegar, mixture will begin to curdle almost immediately. Stir gently for 30 seconds. Add salt and stir for an additional 30 seconds. Cover pot with clean kitchen towel and let sit at room temperature for 2 hours.

Set a large strainer or colander over a large bowl. Line the colander or strainer with several layers of cheesecloth allowing for several inches of overhang. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off whey (liquid). Transfer ricotta to bowl and use immediately or refrigerate for up to 4 days.

***The recipe say that this yields 3 1/2 cups of ricotta, I only got 2 cups. After transferring curds to cheesecloth for a few minutes I sort of got bored and gave up… so the reduced quantity might be due to my laziness. (I had other things on my mind! Election!)