Wednesday, December 16, 2009

GD cooking class - homemade ricotta

What’s better than cheese?? Nothing! This is cheese making class 101. Hands down the easiest cheese you will make. And oh so simple. Three ingredients and some cheesecloth. Go try it!

Homemade Ricotta

Makes 1 ½ cups.
8 cups whole milk

1 teaspoon salt

3 tablespoons fresh lemon juice

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice.

Let simmer until curds form, 1-2 minutes. Using a finely slotted spoon, scoop curds from pan and transfer to the colander.

Let drain 1 minute (curds will be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours.

Serve with honey on toast for breakfast, use in soufflés, or spread on bruschetta with tomatoes and basil!


  1. super cool!!!! mom wants to know about the left over watery like substance left in the bowl? i think its buttermilk,, as real buttermilk is a watery thin liquid left over after churning butter, not at all what we see in store sold as cultured buttermilk......

  2. Umm, well I'm not sure, Daddo. I know that buttermilk is what's left over after you whip cream and it creates butter and leftover watery stuff. That's buttermilk. I'm not sure that THIS would be buttermilk but I don't know. I threw mine down the drain :)
    See you in THREE DAYS!!!!

  3. ricotta milk is great with captain cocoa mixed in ############


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