Whether you are making homemade ravioli, lasagna, pizza, calzone, panino, lemon ricotta ciambellone, or just want a delicious creamy cheese you can whip up in under 40 minutes, we have the recipe here for you.
Ricotta is something that has existed in Italy for centuries and to be honest our Ricotta is not a true ricotta but it is a perfect substitute for anything you can buy at the grocery store and mimics the texture of that found in Italy.
Read more about Ricotta here .
Now for step by step instructions:
Yield: approximately 2 cups ricotta
Time: 15 minutes cook, 20 minutes filter
4 cups Whole milk
1 1/4 cups heavy whipping cream (I prefer darigold from costco) *not a paid advertisement 🙂
1 teaspoon sea salt
2-3 tablespoons white vinegar and/or fresh lemon juice (I prefer more lemon juice)
- In a 6qt. stainless steel pot, on medium heat bring milk, cream and salt just to a boil (185 F) I just watch for it all to come to a even lgentle boil. Stir frequently to prevent scalding. (We use a flame spreader to help disperse the heat)
Like this one: Ilsa 7-Inch Cast Iron Heat Diffuser
- Once boiling, turn off heat, remove from heat, add vinegar/lemon juice stir around slowly to disperse evenly, cheese will begin to curdle immediately.
- If your ricotta tastes too sour you may have added too much lemon/vinegar. Here’s a trick–while you are straining the whey out, run the ricotta under water as you strain it to help wash some of the vinegar off.
- Poor into an extra-fine cheese cloth over a colander (I use the cheapest dishtowels from Ikea), or fine mesh colander like this one–Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers, CTG-00-3MS,over a bowl that will catch the whey. I have even used extra strong paper towels.
- Allow the whey to drain for 20+ minutes.
- Refrigerate or use immediately.
- Ricotta should be good for 5 days if refrigerated or you can freeze for up to two weeks.
We used this ricotta for our Funghi e Ricotta Ravioli. This past week I taught a class and I used the ricotta for our Lemon Ricotta Ciambellone (bundt cake) that is oh so delizioso!
I love eating this ricotta with homemade European bread (like this ciabatta from La Spiga Bakery) and marmelata, or fine cured meats like prosciutto elevating our panini to a whole new level.
What are your favorite ways to eat ricotta?