Ricotta Cheese

This recipe is a great introduction to cheese-making. It has worked well for me at 6000' and for my daughter-in-law at almost sea level. Most cheese needs to be made in a double boiler set-up but not this one. You need a heavy non-reactive pot.

Ricotta cheese is expensive. Besides being cheaper this version is not even labor intensive. It takes several hours to the finished product; but it only needs your attention a couple of times.

1/2 gallon whole milk (cow)
1 cup heavy cream
7 Tbsp. fresh lemon juice (The type you buy in a bottle and keep in the refrigerator will work if still fresh.)

Blend the milk, cream, and lemon juice in your pot. Place thermometer in pan. Place over low heat and set timer for 15-20 minutes. When timer beeps stir the mixture very gently with a few dipping motions to move milk from bottom to top. Set timer again for 15-20 minutes. Stir the mixture as before. You will see curds forming in the whey. Refrain from stirring more than two times as this causes your curds to be smaller.

If the mixture is about 160-170°F turn the heat up just a little. Your goal is a temperature of 200-205°F, in about 1 hour's time, with the liquid almost boiling. It will be starting to mound and spout.

Curds in whey.

Let pot rest for 15 minutes off heat. Drain curds into a colander lined with double thickness of quality cheesecloth placed over a bowl to catch the whey.

Curds in cheesecloth lined colander over bowl.

After about 20 minutes gather the cheesecloth into a bag and hang cheese for 3-4 hours. Refrigerate.

Ricotta bagged with whey in bowl beneath.

Stir in salt and a little cream if desired.

Ricotta ready to be refrigerated.

Notes: I have doubled this with success.
The whey is good to substitute in bread recipes for the liquid, feed to animals, and to use as a fertilizer.
The first time you make it you will want to watch your thermometer more to get a feel for how hot you need to keep the heat to read 200°F or mounding and spouting well in about one hour's time.