DIY: Easy and Fresh Organic Ricotta
For the little bit of dairy that I do eat, I prefer organic products—without the nasty added superhormones and antibiotics! Serve this homemade ricotta at your next party and your friends might think you took a week’s cooking course in Italy, but all you really did was cook milk and heavy cream until it’s about to boil (I didn’t even use a thermometer, just watched the liquid until it seemed right), then add some fresh lemon juice, a little sea salt, and let it strain for an hour or two.
So simple. So fresh. And so different from the store bought ricotta. I haven’t found organic ricotta on Mallorca, so when a recipe calls for it, I just make it with organic milk and cream.
Ingredients (makes about 2 cups of ricotta)
- 3 cups organic whole milk
- 1 cup organic heavy cream
- 1/2 tsp sea salt
- 3 tablespoons freshly squeezed lemon juice
- cheese cloth (I used a nut milk cloth and a sieve because I didn’t have cheese cloth, but 3 layers of cheese cloth should do)
- Pour the milk and cream into a saucepan and add the sea salt.
- Heat the milk and cream until it’s just about to boil, stirring it occasionally so it doesn’t stick to
- the bottom.
- Remove from heat.
- Add the lemon juice and swirl it around once or twice very gently and slowly.
- Let the pot sit undisturbed for about 5 minutes.
- Line a large bowl with the layers of cheesecloth (or nut milk bag and sieve combination I used).
- Pour the curds and whey into the cheese cloth and let the curds strain for at least an hour. (An hour will produce a moist spreadable ricotta, while two hours will still be spreadable, but a bit thicker, like cottage cheese.)
- Discard the whey.
- Enjoy the ricotta immediately or transfer it to an airtight container and refrigerate for up to three days.
To your health and happiness!