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Ricotta

You might be surprised at just how pure and fresh ricotta can taste when you make it yourself. Although the real deal is made from whey leftover from making other cheeses, you can get a fine all-natural approximation at home by starting with your own homemade “buttermilk” made with lemon juice and milk. Enjoy your ricotta’s mild creaminess on crostini or matzah perhaps topped with a little smoked salmon, or my favorite way, spooned on pizza. You’ll need cheesecloth and a candy or deep fry thermometer. Don’t use an aluminum pan, which could discolor the ricotta. Adapted from a recipe by Portland-based chef Richard DiNenna.
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Ingredients
  

  • 1 generous tablespoon freshly squeezed lemon juice
  • 5 cups whole milk
  • ½ teaspoon kosher salt

Instructions
 

  • Pour the lemon juice into a liquid measuring cup. Add whole milk to make 1 cup of liquid. Stir and then let the mixture sit and thicken for 6 to 7 minutes. Stir once more before using.
  • Place 4 cups whole milk, the lemon-milk mixture, and salt in a heavy pot and attach a candy or deep fry thermometer to the inside of the pan. Cook on medium to medium-high heat, stirring gently with a wooden spoon every 5 minutes or so, until the mixture reaches an approximate temperature of 170 degrees and begins to separate, about 25 minutes.
  • Turn down the heat slightly to prevent scorching. Cook another 6 to 7 minutes without stirring, and adjust heat as needed to keep the mixture steadily bubbling but not rigorously boiling. The temperature should reach 185 to 190 degrees (if heating too slowly, increase the heat slightly). The mixture should be puffy. Remove pan from heat and set aside for 15 to 20 minutes.
  • Line a large colander with a double layer of cheesecloth dampened with water and set the colander over a large bowl. Use a slotted spoon to transfer just the curds (solids) to the cheesecloth to drain for about 15 minutes. Discard the whey (liquid) or save for another use. If you like moister ricotta, drain for less time. It will thicken further in the fridge.
  • Use right away or cover and refrigerate for up to 3 days.