Easy Homemade Ricotta Cheese

Easy Homemade Ricotta Cheese
Unlike most other fresh cheeses - cottage and cream cheese, for example - the curd of this bland, light cheese is formed by the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short.

If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheese, with a much finer curd.

For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon.

2 qts. regular milk
3 tbsp distilled white vinegar or 1/4 cup strained fresh lemon juice.
Salt, if desired

Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the vinegar or lemon juice; set the pot over very low heat and bring the milk very slowly to a simmer ( a reading of 200F on a thermometer).

There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temperature will remain fairly uniform at a reading between 80 and 100 degrees; (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temperature of the environment and the characteristics of the milk.

Line a fine sieve with doubled dampened cheesecloth (or better yet, two layers of very fine-meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurt-like; if you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further; (in warm weather, the draining might well be completed in the refrigerator; when the texture of the cheese is to your liking, add a little salt (from 1/4 to 1/2 teaspoon) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hours, and it will keep well for 4 or 5 days. Makes about 1 pound.
----------------------------

Here's a similar recipe:
FRESH HOMEMADE RICOTTA

When creative director Richard Ferretti came to Gourmet two and a half years ago, 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.

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. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Makes about 2 cups.
Gourmet (magazine) April 2006