Homemade fresh ricotta

A deliciously easy alternative to store bought!

I truly don’t believe it is a stretch to tell you that once you’ve tasted homemade ricotta you will never again want to purchase it at a store. Not only is it super easy to make; the flavour and texture vastly exceeds even the most expensive commercial versions. My biggest tip for those new to ricotta making is to have a gentle hand – don’t stir the milk mixture too long or too vigorously, and be gentle when transferring the curds to the strainer. This is a small batch recipe which can be doubled if you wish. I prefer making smaller quantities as ricotta doesn’t last long in the fridge (3-4 days). If I’m making it for a sweet dish, I usually use lemon juice and have a lighter hand with the salt; if it’s for savory purposes, I prefer vinegar and a little more salt. And if you’re wondering what to do with your delicious homemade ricotta, I spread it on bagels, bake it into blueberry loaves, add it to gnocchi, and fold it into pancake batter, to name just a few suggestions.

Ingredients

• 2 cups (500 mL) light (5%) cream or whole milk *
• 1/2 teaspoon salt
• 1 1/2 tablespoons (22.5 mL) freshly squeezed lemon juice or white vinegar

*be sure not to use ultra-pasturized milk or cream

Method

• Heat milk and salt in a heavy-duty saucepan placed over medium-high heat. Stir gently but frequently in a figure eight motion with a silicone scraper to prevent scorching for about 5-7 minutes, until milk is starting to steam but not yet boiling (temperature should register 185F on instant read thermometer).
• Remove pot from heat. Using silicone scraper, gently stir in lemon juice or vinegar until well blended – no more than 10 seconds. Allow mixture to stand, undisturbed, for 10 minutes. During this time, you should see the mixture separating into white solid curds and translucent liquid whey. If after 10 minutes whey is still milky and opaque, add 1 more teaspoon (5 mL) of lemon juice or vinegar; gently stir to combine and let rest 5 minutes longer.
• Line colander or large strainer with double layer of cheesecloth and set over sink. Using a large slotted spoon, carefully spoon curds into prepared colander. Let drain for about 10-15 minutes undisturbed (this will make for a lighter, fluffier ricotta). For drier, firmer ricotta (closer to the texture of cream cheese), drain longer. Discard whey or reserve for another use such as adding to baking.
• When finished, the ricotta will still be warm. Use right away, or transfer to an air-tight container and refrigerate for up to 4 days. Note that the ricotta will firm up when chilled.

Makes 3/4 cup (190 g).