Why make fresh ricotta at home? Because it tastes so much better than any packaged one you can buy at the supermarket. In only few minutes you can make a delicious fresh cheese which is incredibly versatile: you can use as is or for making cakes or as a quick dessert just by sprinkling some brown sugar or fresh fruit on the top. photos by Coco Zordan
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Fresh Ricotta
cakeThe Recipe
Servings
6
Prep time
2 min.
Cooking time
20 min.
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Directions
In a big pan pour milk, cream, yogurt, lemon juice or vinegar.
Mix and let it simmer till it starts to curdle for about 10/20 minutes. If you like a ricotta with bigger curds, let it simmer a bit longer.
Prepare a bowl with a strainer covered with a kitchen towel or cheese cloth. Drain the mixture till it starts to look like ricotta. Save some liquid (the whey) in case you need it later. Keep in mind that the ricotta dries up when cold. Place the ricotta in a glass container and refrigerate it. It last well for 10 days.
Note: you can save the whey for making soups, adding to breads or to any recipe where sour milk can be used.
adapted from the NYT, Diner’s Journal
