I probably should have been born 100 years ago.
One of my idiosyncrasies (or oddities) is that I don’t mind taking the extra time to whip up a homemade version of something.
Instead of opening the dairy case at the grocery store and grabbing an inexpensive carton of ricotta, I for some reason thought, Hey, I should try to make my own. All normal people have those thoughts…right? 😉
Probably not. That’s why we have grocery stores and other modern day conveniences that make life so much easier and cooking so much faster. I, in no way, am willing to go all out Little House on the Prairie. I don’t want to spend my entire day in the kitchen day after day, just to be able to feed my family. I enjoy my big box stores and all that they provide.
I don’t eat ricotta plain. I don’t even really like it. The only time I ever use it is when I make lasagna.
But, I do like to experiment. So that’s what I did today.
Homemade ricotta is a cinch to make. I was surprised at how easy it is.
- 8 c. whole milk (I used Bessy’s Best – LOVE it.)
- 1 tsp. salt
- 3 Tbsp. white vinegar
- 2 Tbsp. lemon juice
How It Works:
- In a 3-4 quart saucepan, combine milk and salt. Heat on medium until temperature of milk reaches 185-190 degrees. Stir occasionally. This will probably take about 20 minutes.
- Remove from heat and add the vinegar and lemon juice. Let stand for 20 minutes. This smells really good actually…like fresh mozzarella.
- Line a colander with 2 layers of paper towels (or cheesecloth if you have it). Set over large bowl. Pour the curds and whey into the colander and strain for 5 minutes.
- And there it is….homemade ricotta.
I used this right away in lasagna, but it can be stored in the fridge for up to 1 week.