Fresh Homemade Ricotta Cheese (uses whole milk)
Gourmet | April 2006

"When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

"Technically ricotta is not really a cheese but a cheese by-product. The word ricotta literally means 'to cook again', and it describes the cheese made when whey, the watery residue from the making of another cheese, is cooked again.  The whey is generally drained when making such cheese as mozzarella, provolone, or similar cheese.  Ricotta romana is the type of ricotta that we are most familiar with in the US. Whey left from turning five gallons of milk into cheese will make about 1.5 - 2 pounds of ricotta (a quart or so)

"Originally, ricotta was made solely from the whey remaining after making pecorino, ewe's milk cheese, or fresh mozzarella.  Although some of it is still made that way, nearly all ricotta is made from whole or skimmed cow's milk. The cow's milk is heated and citric acid is added to encourage destabilization and separation.  The temperature of the mixture is increased and the proteins from the whey separate, rise, and coagulate.  These proteins are skimmed off and put in a wicker basket to drain for 2 days after which the ricotta is ready for market. The resulting product is milk white, very soft, granular, and mild tasting."

Also see Ricotta Cheese Made from Whey

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth*

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. Save the liquid for use in cooking (soups, stocks, breads), chill the ricotta, covered; it will keep in the refrigerator 2 days.

You could also pull opposite corners of the cheesecloth together and tie a knot. Repeat with the other corners, then hang this little bag-o-cheese on the handle of a wooden spoon suspended over the pot used to heat the milk to catch any drips. Allow to drain for a couple of hours, then transfer your homemade ricotta cheese to a glass container and refrigerate.

Makes about 2 cups

* You can line the strainer with paper coffee filters instead of cheesecloth.