Ricotta is a fresh cheese, and is often made from the whey left over from the cheesemaking process. It captures a protein called albumin from the milk, which is left behind when making
Ricotta can also be made with milk. In fact, you can make it easily with just the ingredients you’re likely to have in your home kitchen:
- 1 gallon Milk
- 1/4 cup Vinegar
You will also need:
- Heavy saucepan
- Colander
- A thin cloth for straining (a thin cloth napkin or flour cloth works well; don’t use coarse cheese cloth because your curds will go right through it)
Heat the milk slowly, stirring constantly as it gets hot, to just short of boiling. At sea level that will be 200 degrees; at our altitude it’s closer to 192.
Add the vinegar. If the milk is hot enough, it will instantly curdle.
Turn off the heat and remove the pot from the heat to prevent the curds from sticking to the bottom. Let the mixture cool.
Arrange the cloth in the colander. Strain the mixture through the cloth. (If desired, save the whey for making bread.)
When most of the liquid has drained out, gather the corners of the cloth together, tie them in a knot, and suspend the curds in the sink (or over a container). Let them hang until they stop dripping, usually a couple of hours.
Add salt if desired.
Use or freeze the ricotta promptly, because it has a shelf life of about a week.
