Homemade ricotta

Name: Homemade ricotta
Yield: Makes 2 Quarts
Cuisine: French
Ingredients: 2 cups heavy cream (preferably not ultrapasteurized); 1 quart rich, whole goat’s or cow’s milk yogurt; 6 tablespoons white wine vinegar; 1 quart buttermilk; 1 quart rich, whole goat’s or cow’s milk yogurt; 2 quarts whole milk (preferably raw); 2 quarts goat’s milk (preferably raw)

Preparation info

Makes
2 Quarts

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

Ricotta is quite easy to make at home, but time-consuming. I use a mixture of cow’s milk and goat’s milk. You could use all cow’s milk and your ricotta will be fine. The difference between homemade and commercially made is quite significant. Homemade is richer and deeper in flavor.

Ingredients

2 quarts whole milk (preferably raw)
2 quarts goat’s milk (preferably raw)
1

Europe
France
Starter
Vegetarian
Gluten-free
Mediterranean

Method

Pour all the ingredients into a large stockpot and place a candy/deep-fry thermometer in so it is not touching the sides of the pot. Turn the heat to low and leave until the temperature reaches 194°F. Using a skimmer, remove the curds and transfer to a cheesecloth-lined strainer set over a pot. Place in the refrigerator and leave to drain for 2 hours.
Transfer