Sunday, June 8, 2008
Everything should be made as simple as possible, but not simpler.*
It's Sunday evening. We have a long work week ahead, folks. Let's just have a nice, quiet little recipe then off to bed with us.
Homemade ricotta is lovely and making homemade ricotta could not be easier. Heidi Swanson simplifies it all.
Homemade Ricotta (Part Skim)
Adapted from this recipe on 101Cookbooks
1 gallon 2% milk
1 quart buttermilk
Line a colander with cheesecloth or, if you have none handy, with three or four sheets of paper towel.
Combine the milk and buttermilk in a large, heavy-bottomed pot over medium-high heat. Stir occasionally as the milk warms, scraping the bottom with a spoon in long, even strokes to prevent scorching. Keep a candy thermometer handy to check the temperature.
As the milk approaches 175 degrees, stir often, still scraping the bottom. You will notice the curds and whey begin to separate as the milk becomes hot. When the milk reaches 175 degrees, remove the pot from the heat and ladle the white, clumpy curds into the lined colander to drain. Allow the ricotta--this is what the curds are now--to rest for about 10 minutes, then scoop into an airtight container and refrigerate.
Makes about 2 cups.
Eat the ricotta within a few days. One serving suggestion, as indicated in the photo above, is to use the ricotta in homemade ravioli. But that is a recipe for another time.
*The title of this post is from the writings of Henry David Thoreau. The first line of this post is attributed to Albert Einstein, who oughtta know.