Homemade ricotta is nothing like the supermarket version. It is luxurious, with a sweet, rich flavor that will make you appreciate why this cheese is such an integral part of Italian cuisine. The addition of heavy cream gives it an amazing texture. This ricotta can easily hold center stage on a plate. We like to serve it alongside baked pastas, as a condiment of sorts, instead of inside them. Its sweet creamy flavor is a wonderful contrast to the intense flavors of lasagna or baked ziti. Sweetened with a touch of honey and spread on good toast, it is a wonderful pick-me-up for the mid afternoon slump. In cheesecakes, it is revelatory. Even better, it’s easy to make. A little bit of effort will net you something truly indulgent.
Recipe information
Yield
makes 1 1/2 to 2 pounds
Ingredients
Preparation
Step 1
Place the milk, cream, salt, and citric acid in a pot set over medium heat and heat to 195°F (91°C). Stir the mixture as it heats so the milk and the forming curds do not scorch on the bottom of the pan. Alternatively, seal all the ingredients in a vacuum bag and cook in a circulating water bath set at 195°F (91°C) for 30 minutes. When the curds and whey separate, turn off the heat and let rest for 10 minutes.
Step 2
Strain the curds through a cheesecloth-lined colander set inside a bowl. Let the cheese drain to a consistency you like, anywhere from 10 minutes to 2 hours. Remove from the strainer and let cool to room temperature. Transfer the ricotta to an airtight container. The cheese will keep in the refrigerator for up to 1 week. Reserve the whey for poaching meats and fish or making consommé.
