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2000s Recipes + Menus

Homemade Fresh Ricotta

Makesabout 2 cups
  • Active time:30 min
  • Start to finish:1 1/2 hr
April 2006
When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.
  • 2 qt whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice

  • Equipment:

    cheesecloth
  • Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
  • Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
  • Pour into lined sieve and let drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Recipe by Richard Ferretti

Keywords
richard ferretti,
cheese,
dairy,
italian