Homemade Ricotta: It is easier than you think to make!

I was on Chris Stigal's radio show last Friday on KCMO Talk Radio 710 and we were talking about artisan cheese and I mentioned my homemade ricotta. WOW! I had so many e-mails and calls for the recipe that I have finally gotten around to posting it on this blog. It is DELICIOUS and VERY EASY to prepare. Unlike Sicilian ricotta made with sheeps milk, this is made with local cows milk. Ricotta is actually a cheese byproduct, as it's made from the whey that is drained from the curds once the cheese is made. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it.

Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat, or skim cow's milk.

Ricotta is so easy to make and the taste so special that you will want to make it weekly to have on hand for eating and cooking. You will need to have a cooking thermometer for your first couple of attempts. Your ricotta will be a little grainy but I guarantee you it will taste sweet and you will be so glad you made it!

Homemade Ricotta

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to a boil (180) degrees in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.