You gotta ricotta! Yeah, we went for the cheesy intro, but this is a cheesy video that will have you making ricotta cheese at home in a snap. This recipe will make you a creamy, rich ricotta cheese perfect for entertaining and adding to your favorite pasta or flatbread recipes. You can add citrus, fresh herbs and even honey or something sweet to make this cheese in-curd-able. Or incredible. You get it. Make it.
What you need
1 gallon of whole milk
1 cup of heavy cream
6 lemons juiced
1 piece of dampened cheesecloth
1 sauce pan or large pot
1 slotted spoon
Optional – Salt, pepper and fresh herbs
Take your milk and heavy cream and put into your pot and heat up over moderate heat
Stir your liquid often make sure it doesn’t scald and burn and stick to the bottom
Once your liquid is almost at a boil add your lemon juice (don’t add too early, look for little bubbles to form around the sides)
Once your acid is added to your milk and cream you will start to see curds forming, drape your cheesecloth over a large bowl and at this point take your spoon and remove the curds from the liquid and put into your cheesecloth
Remove all the curds from your milk until your milk is a translucent color (should look like water with milk added to it)
Wrap your curds in your cheesecloth and let drain for an hour or so in the refrigerator (you may need to hang the cheesecloth over a bowl to drain it)
After your ricotta has cooled you need to heavily salt and pepper your cheese and then you can add herbs or whatever you want
Tip: If your cheese is too dry you can add some heavy cream and stir it into the ricotta to moisten it
For more of our basic cooking tutorials, head to our Culinary School section.
For more of our recipes, head to our Recipes section.
Not sure where to eat in NYC? Head to our Where to Eat section.