Cow’s Milk Ricotta
Makes 1 pound; about 2 cups
There is no simpler cheese to make at home than ricotta, which takes about 30 minutes and is way better than store bought. At Flour + Water, fresh ricotta is made daily and used in a variety of applications: as a pizza topping, a filling for fresh pasta or, frequently, drizzled with a ribbon of good olive oil and served with an assortment of seasonal vegetables. Chef Thomas McNaughton notes that fresh ricotta is also a great part of a DIY crostini bar. For an easy, elegant, dessert, the ricotta can be lightly sweetened and served with fruit.
8 cups whole milk 1 cup heavy cream 1 tablespoon kosher salt ¼ cup freshly squeezed lemon juice
Instructions: Place a colander inside a larger bowl, line the colander with cheesecloth, and set aside. Slowly bring the milk, cream, and salt to simmer in a heavy 6-quart pot over medium-low heat, stirring occasionally, about 15 minutes.
When the milk barely begins to simmer (about 180 to 200 degrees), add the lemon juice. Stir constantly until the mixture starts to curdle, about 4 more minutes.
Remove the pot from the heat. Do not simmer the milk after the curds begin to separate or the curds will become dense and dry. Allow the curds to rest for 10 minutes.
Pour the milk mixture into the lined colander to strain. The milk will have already formed hard curds — ricotta cheese. You can use it after 5 minutes because not much more moisture will be extracted by further draining.
If desired, reserve the liquid, called whey, for another use. At the restaurant, the cooks use the whey for braising meat. It can also be used in place of chicken stock when a small amount of stock is called for in a recipe.