Once you know how to make this, it’s hard to go back to the store-bought ricotta. Spread it on toast with honey, stuff it in ravioli or just eat it in one sitting with a spoon. These are wild times so do whatever you want because the world might end tomorrow and you might as well go out with a stomach full of delicious fresh cheese you made ALL BY YOUR BAD SELF.
MAKES: 2 cups of ricotta
COOKS IN: 30-60 min
INGREDIENTS / EQUIPMENT
2 Litres of homo, whole or 3% milk
100ml of some sort of acid. You can use lemon juice, rice vinegar, white vinegar, or apple cider vinegar
A pinch of sea salt
1 large piece of cheesecloth
Heavy bottomed pot
Slotted spoon
Strainer
Large bowl
*use fatty fat milk. My favourite is homo milk because I’m a homo but 3% or whole milk is also great. (Avoid skim or non-fat milk because what's the point but also the whey and curds won’t really separate and therefore will ruin your cheese and life.)
INSTRUCTIONS
Pour your homo into a heavy-bottomed pot and turn on to medium heat.
Add a pinch of sea salt and stir to dissolve.
Slowly heat up your milk until it comes to a boil. (You’ll see a bunch of tiny bubbles on the surface)
When the bubbles appear, pour in the vinegar or lemon juice and stir. You’ll notice small lumps starting to appear, these are your milk curds separating.
Once your milk starts to properly boil, remove from heat and cover with a lid. Let this sit for 15-20 minutes.
While the milk is resting, take your cheesecloth and place it over your strainer and then place your strainer over a large bowl. (The bowl will catch the whey/liquid that comes off the cheese curds)
After 15-20 minutes, remove the lid from the pan and slowly and gently pour the contents of the pan through the cheesecloth. Your curds will be completely separated at this point and all the whey will pour through.
Let this sit in the cheesecloth/strainer for 20 minutes to drain.
Lastly, wrap the cheesecloth around the curds and gently squeeze the remaining liquid out.
Eat the ricotta right away. Add olive oil, salt & pepper, herbs or whatever your little heart fancies.
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