Please welcome author, pastry chef, and delightful raconteur David Lebovitz of DavidLebovitz.com who shares with us his way of making homemade ricotta cheese. If you haven’t yet picked up David’s latest book The Sweet Life in Paris you’re missing out! ~Elise
With so many fabulous cheeses made in France (where I live) I guess there’s not the need to import more from elsewhere. But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren’t any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you’ll quickly find yourself headed for the maison des pauvres. (The Poor House.)
Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort. Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter.
I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.
- 2 quarts whole milk
- 1 cup plain whole-milk yogurt
- Optional: 1/2 cup heavy cream
- 2 teaspoons white vinegar
- 1 teaspoon salt
1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.