
Chef Notes: Amanda’s Homemade Ricotta
I was reminded of how wonderful homemade ricotta cheese is while at a friend’s party this weekend. Jeff’s parties are famous for many things and the pot-luck dishes are at the top of the list. The ziti with homemade ricotta, red sauce, and freshly pulled mozzarella did not disappoint. The ricotta was delightful. We had a quick and dirty cheese making class in culinary school and I’ve dabbled in it from time-to-time but that dish inspired me.
My teenage son, Logan, and I had a great time making and eating it. Start with 10 cups of whole milk (not ultrapasturized), 3-4 tablespoons of fresh lemon juice, and 1 teaspoon of salt in a nonreactive pot. Heat to 195F stirring frequently to avoid scalding. When the curds begin to form, remove from heat and let sit about 10 minutes. Ladle into a strainer lined with damp cheesecloth (or a linen kitchen towel). Tie the ends of the cloth together and put in the fridge in a colander in a bowl, weighed down with a tin or two to push the whey out, for an hour. A little heavy cream and additional salt can be stirred in to taste. It can be used it any recipe, sweet or savory. I served it drizzled with a bit of white truffle honey. Dear lord, it was amazing.
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4 Comments
jan Clements
June 28, 09:44Loved the article and can’t wait to try making my own. Could you please explain what a nonreactive pot is?
Lynne Lopes
June 28, 17:42Hey Jan. A non-reactive pot/pan is stainless steel, clay, glass or enamel. What it means is…don’t use aluminum! Aluminum will react the ingredients in the recipe, especially the lemon juice. Using a teflon (etc) coated pot is ok, but make sure there aren’t any cuts in the non-stick coating. Cheers!
Lynne Lopes
June 28, 17:43sorry, react WITH the ingredients 🙂
Lynne Lopes
June 28, 17:45P.S. Thanks for the recipe Laura…going to try it as soon as it’s cool enough to put the stove on again! Way to hot here to do anything but BBQ!