Baker's Mark

Homemade Ricotta

Make It*:

Line a sieve or fine mesh strainer with cheesecloth and set over a large bowl.

Combine 1/2 c. of heavy cream, 1 qt. of milk (whole milk is best, but I used 2% here), and 1/4 tsp. of kosher salt in a saucepan. Heat over medium flame, stirring regularly, until mixture comes to a gentle boil (but before it foams over).

Add 1.5 tbsp. of freshly squeezed lemon juice and stir gently for about a minute. The mixture will start curdling instantly (be amazed - it’s SCIENCE). Turn off the flame. Let it stand, without stirring, for about 2-3 more minutes. Pour into cheesecloth and let drain for about 10 minutes. Or longer, depending on the desired consistency. The longer it stands, the firmer it will become.

Add salt and pepper to taste. Optional add-ins include: Chopped herbs, scallions, roasted garlic (please, not raw), red pepper flakes, honey, an old leather shoe.

FFOTD**: Although it is often referred to as such, Ricotta is by definition not a cheese because it is not produced by the coagulation of casein. Rather, it is produced by coagulating other milk proteins, mainly albumin and globulin.

*From Sara Moulton’s Everyday Family Dinners

**Acc. to Dr. Wiki.