I went to Trader Joe’s the other day to buy ricotta and experienced hefty sticker shock. That stuff is expensive! And it’s not even organic. I decided it must be cheaper to make my own, so I did. I can make the same amount of organic ricotta cheese for less than the cost of a container of non-organic ricotta! And better yet, it’s sooooo easy to make! Just heat your ingredients, add some lemon juice, and let sit for an hour. Voila! Homemade ricotta!
When you make this ricotta, you’ll end up with a lot of leftover whey. A google search suggests that people who don’t have the option of feeding this to their own chickens, sheep, goats,or cows often use this instead of water in their bread recipes. I want to try that in my no knead bread and I’ll let you know how that turns out!
source: Smitten Kitchen
Who knew that it would take less time to make homemade ricotta than it did to take this picture? It's whey easy to make! Ha, ha! :)
- Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
- Line a colander with a few layers of cheesecloth or paper towels or other non-terrycloth kitchen towels and place it over a large bowl to catch the whey. Pour the curds and whey into the colander and let the curds strain for an hour. If your ricotta looks a little dry for your tastes, stir back in some of the whey. Discard the remainder whey, or, if you’re one of those crafty people who use it for other things, of course, save it. (My mom says that I can use the whey in muffin and bread recipes to replace the milk or water - must try this!) Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.