Making Ricotta Cheese

It all started one day on Facebook.

I posted what I was making for dinner that night. Eggplant Parmigana, something I make not all that often that my family, especially those older than 13, wish I'd make more often.It just takes an AMAZING amount of time, but I have to admit that it's really good when I do make it.

My friend Greg told me

Hey, I just made Ricotta Cheese. Bet that'd taste amazing with the eggplant.

He brought me over some and it was DELICIOUS. After I begged him for the recipe, I decided to try to make it myself.

I was a little bit worried. I am a good cook, but the first time that I make something, I like to have specific directions to follow. After I make it once, then I play around with it. But this didn't appear to be "that" kind of recipe, because Greg's directions were

Heat one gallon of whole milk and one quart of buttermilk to 175 or so. Let cool a bit and strain.

That was literally it. I had TONS of questions. Stir, not to stir? What happens when it's "done"? How do you know it's "done"? Can I really do this? After all, it's sold in the stores, there must be more to it than just heat up a bunch of milk. In my quest to try to cook as much of our foods from scratch, I decided to give it a whirl. 

The Cast of Characters

Step one: Pour the milk into a pan

Step two: Add the buttermilk. Notice that the pan is too small and change to a much bigger pan.

Step three: Cook until it reaches 175. Except that I (kind of, sort of, may have) forgotten it and it was 200 when I checked it, but this is about half way through.

Step four: It has curdled.

Step five: Let cool slightly and then drain in a cheesecloth.

Step six: Squeeze it to death and chill.

Enjoy. It was delicious.  And so, so easy. Seriously. I'll never buy it again.

 

 

Comments

[Lyz]

Wow! I may try this. I love ricotta, and this would be fantastic.

Btw - here's a yummy way to use ricotta - toast an English muffin. Top with the ricotta and then drizzle with honey. Lovely.

[Patti]

WOW!!! Who knew? I am going to try this..SOON!

[Debby Pucci]

I had no idea you could make that at home. It actually sounds pretty easy. I always buy it! Thank you for sharing.

[NikkiMoon]

Well I too had no idea it was so easy. But man it makes a bunch. I wonder how long it can keep in the fridge or will be be so yummy I wouldn't have to worry about it lasting? Thanks for the tip, I'm gonna try it.

[kyooty]

Very very cool!!! I never would have thought to make it myself. I made lasagna last night. maybe next time?

[Heather-Domestic Extraordinaire]

this is awesome and I will def. be trying it.

[Megan]

Wow! I've got to try that. Although I always make eggplant parm with mozzarella. Someone I know made mozzarella awhile back and said that it was so expensive for the ingredients that he could have just bought it.

By the way, there's a typo in your directions. You had me wondering how in the world you could heat milk to 1705 degrees!

I wonder if this recipe can be halved?

[Katherine]

The cast of characters... I love it! Megan made me think... can you make homemade mozz? Because I would so BUY that from you!

[elizabethk]

I can not wait to make this! It's like when I learned (easy peasy) how to make butter...while most would ask WHY? It just tastes SO much better. Especially using milk from a local dairy!

thanks!!

[Rox]

So did you stir, or not? I want to try but want a lower-fat version... bet it could be done. You're an inspiration!

[Shelly]

Gotta make this! Did you stir? Any little helps would be great!

[UKCraftySal]

This really does look as if it's worth making at home, thanks for posting it. Also good to hear that the exact temperature obviously isn't totally crucial!

My favourite part was the bit about the too-small pan! I did that just last night!

[MamaCas]

It's SOOOO easy! I work in a cooking school...one of their classes is "Homemade Mozzarella". The instructor keeps telling people, "If you mess up the last step, don't worry! Instead of mozzarella, you have ricotta!"

[Jessica]

as expensive as Ricotta cheese runs, I am shocked to know that it is this easy. WILL BE making this next time I have my stuffed shells

[radii supras]

Very, very nicely done!