Whey Cool! Making Ricotta Cheese

I can now officially check an item off of my bucket list. I am an artisan cheesemaker. Only in my own home, that is. Years ago I read an article on making yogurt cheese. I was quite intrigued yet never got around to making it. Earlier this year I came across an article in Bon Appetit featuring fresh ricotta. I urged myself to try it.

I felt like a mad scientist watching the curds separate from the whey. The process was surprisingly simple and yet so satisfying. You only need three ingredients and 15 minutes out of your day to create this creamy, sweet ricotta.

Fresh ricotta is moist, light and addictive. The texture and taste reminded me of farmers cheese. If you've never had fresh ricotta you're in for a real treat. Slather it on bruschetta, toss it in a pasta or add it into a dessert.


Fresh Ricotta
source: Bon Appetit January 2009

• 8 cups whole milk
• 1 teaspoon salt
• 3 tablespoons fresh lemon juice

1. Line colander with 4 layers of cheesecloth; set in sink.
   

2. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

3. Using finely slotted spoon, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to a bowl. Cover and chill until cold, about 3 hours.

Make in advance! Can be made 2 days ahead. Keep chilled.