Yield: Yields about 3/4 lb. (1-1/2 cups)
Unlike other homemade cheeses, ricotta requires neither cultures nor rennet. All you need is a half-gallon of milk and a lemon or two. The secret is to heat the milk slowly at a low temperature, stirring only a few times. Make it in the morning and use it in that night’s lasagne, or just drizzle it with honey and eat with a spoon.
Make Ahead Tips
The ricotta can be stored, covered, in the refrigerator for 3 to 5 days.
Store in a covered container in refrigerator for up to 3 to 5 days. Do not freeze.
To prevent your pot from scorching, try “the cheese queen” Ricki Carroll‘s technique of “icing” it: Put an ice cube in the pot and move the pot around so the ice covers every inch of the bottom as it melts. When the ice is entirely melted, leave the cold water in the pot and just add the ingredients to it. As long as you don’t touch a metal spoon to the bottom of the pot as you stir throughout the recipe, the milk won’t scorch the bottom of the pot.Reprinted from the book The Homemade Pantry by Alana Chernila. Copyright © 2012 by Alana Chernila. Published by Clarkson Potter, a division of Random House, Inc.
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Easy peasy - came out exactly as described. I only had bottled lemon juice on hand but it was fine.
This was tasty, although getting the milk to 175 degrees takes MUCH longer than 40 to 50 minutes on low heat when using cold milk. The recipe never states if the milk should be room temperature or cold.
I followed this ingredients and steps in this recipe and the ricotta was absolutely delicious. There are two reasons to try this recipe. Firstly my themometer decided not to work so I followed the instructions best I could and heated the ingredients very slowly for the recommended time and removed the pot just as the milk appeared it was going to boil. After 10 minutes I had excellent curds and whey. Of ALL the recipes I have tried, this has been the best and produced the MOST ricotta from the ingredients. The second reason for definitely trying this recipe? When a family member decides that its so good they eat it straight from the container in the fridge, standing with the door open. Cant get much better than not even being able to take the plate from the fridge, especially when double dipping is a "no no" at home.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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