Episode 01: Double Cream Ricotta

It was a crisp fall day in Rome when we first discovered ricotta… just kidding, we’re not annoying food bloggers. Here’s the recipe!

INGREDIENTS:

1 gallon whole milk

16 oz  heavy cream

Juice of 4 lemons (approx. 5.5oz)

¼ cup white vinegar

4 teaspoons flaky sea salt (we like Maldon)

Cheesecloth 

METHOD:

In a large pot over medium heat, combine milk and cream. Heat until the milk starts to give off steam, about 180-200 degrees. Do not let milk boil! 

While the milk is heating, line a large bowl with a fine mesh strainer covered in a double layer of cheesecloth. Place this in the sink. When you strain, you will want to save the leftover whey.

Add in salt, lemon juice and vinegar. Stir and watch the curds form, about 20 minutes or until the desired amount of curds form. We took about an hour to let ours get mega-curds. 

Pouring the mixture slowly into the cheesecloth, lift the strainer occasionally and remove the whey. Store the whey for other uses*. 

Continue until all the liquid is gone and curds are thick in the cheesecloth. We let ours drain another two hours for maximum creaminess. Let cool completely, give it a couple more squeezes in the cheesecloth then store ricotta in the fridge in an airtight container.

*Uses for leftover whey: Replace soup stock for a creamy base, use for baking bread or pancakes to replace liquid, soak grains before cooking

Very loosely adapted from: https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326