Photo credit: www.eater.com
Homemade ricotta stands out with its rich and creamy texture, far surpassing any store-bought variety. Not only is it incredibly tasty, but the process of making it at home is surprisingly simple; all you need is milk, heat, and a thermometer. Instead of using specialized equipment, you can rely on basic kitchen items like a thin T-shirt or a dish towel for draining the curds. While fresh lemon juice can be used to curdle the milk, using citric acid is often more straightforward, and it’s readily available in stores or online.
Upon curdling, you’ll be left with whey, which is a nutrient-rich liquid packed with probiotics, amino acids, vitamins, and minerals. This byproduct shouldn’t be discarded; it can enhance the nutritional value of soups, sauces, or smoothies, making it a versatile ingredient to keep in your kitchen.
Homemade Ricotta Recipe
Yield: 2 cups (1 pound)
Ingredients:
8 cups whole milk
½ cup heavy cream
½ teaspoon salt
⅓ cup lemon juice or ¾ teaspoon citric acid
Instructions:
Step 1: Begin by combining the milk and cream in a heavy-bottomed pot. Heat the mixture over medium heat until it reaches 185 degrees Fahrenheit, which typically takes about 15 minutes.
Step 2: Once the temperature is reached, remove the pot from the heat and add the salt. Slowly stir in either lemon juice or citric acid, taking care to gently mix without disturbing the bottom of the pot, as excessive stirring can lead to a grainy texture. You will notice the milk start to separate into white curds and thin, yellowish whey; this process should take no more than 1 minute. After stirring, let the mixture rest for 5 minutes.
Step 3: Moisten a large piece of cheese cloth, a thin cotton T-shirt, or a cotton-sack towel, and wring out any excess water. Line a fine-mesh sieve or colander with this fabric, allowing the edges to drape over the side. Carefully ladle the curds into the colander and then gather the fabric’s edges to form a pouch.
Step 4: To achieve a soft ricotta ideal for spreading on toast or stuffing into pasta, let the curds drain for 20 to 30 minutes. For a firmer texture great for crumbling over salads, place the colander setup in a bowl and refrigerate for up to 24 hours. The finished ricotta can be stored in an airtight container in the fridge for up to 5 days. Be sure to save the whey for later culinary use.
Dina Ávila is a photographer based in Portland, Oregon.
Source
www.eater.com