1 Milk, cream, and lemon juice combined with salt-all the ingredients for homemade ricotta.
2 Monty pouring milk into large pot.
3 Now the cream is added.
4 The thermometer is in place and Monty is setting the heat to medium-high.
5 An occasional stir prevents scorching.
6 The temperature is almost at 190°F and Monty gives the lemon juice and salt combo a quick stir.
7 At 190°F the lemon juice and salt are stirred in.
8 Ricotta curds starting to bubble up.
9 Even more curds and mixture is off heat.
10 Using a slotted spoon, Monty scoops the ricotta out of the pan.
11 More curds at the surface ready for the strainer.
12 Into the strainer it goes.
13 Fresh off the heat.
14 Sweet, creamy, delicious ricotta.
15 Thank you Mr. Tuccitto!
Every few weeks on Everyday Food I like to do a "how to segment" in which Monty and Shavon (producer and engineer respectively) participate. Today, it was like a fun science experiment-Monty made ricotta cheese.
Thanks to my former neighbor Sonia who shared a recipe given to her by her friend, Mr Tuccitto. And kudos to Monty-the ricotta was exceptional.
Mr. Tuccitto's Ricotta
This makes about 4 cups but can easily be halved
1 gallon (4 quarts) whole milk
2 cups heavy cream
1/2 cup fresh lemon juice
2 tablespoons salt
1 In a large heavy bottomed pot, combine milk and cream. Place a thermometer (like a candy or deep-fry) in the mixture and bring it to 190° over medium-high heat, stirring once or twice so the bottom doesn't scorch. Immediately add the lemon juice and salt and stir to combine. Continue to heat until the mixture starts to separate and form curds, about 1 minute. Remove from the heat.
2 Using a slotted spoon, scoop the mixture into a fine-meshed sieve set over a bowl. Let drain briefly and eat warm or refrigerate to firm up.
From: Dee | 7/18/10 at 12:48 pm
I love the idea of making my own ricotta cheese! Would this be able to be made with 1% or 2% milk instead for a lower fat version? I'd still use the full heavy cream, but normally buy 1% milk to drink and use 2% for cream soups when I make them. Thank you.
From: sandy gluck | 7/18/10 at 6:11 pm
Dee,
I bet you could do it with 2% milk. If you do, let me know how it turns out.
Sandy
From: Christine | 7/19/10 at 1:59 pm
Thanks so much for this great recipe! I can't wait to get home from vacation to try it out. Any recipes or tips for making fresh mozzarella? I'm visiting my family in NY and my new life in Iowa is missing one thing...fresh delicious mozzarella!
From: sandy gluck | 8/11/10 at 7:35 am
Christine,
I've made mozzarella using curds to start and seen mozzarella making kits. Just came across this and it looks interesting:
http://eatdrinkbetter.com/2009/03/03/you-can-make-homemade-mozarella-cheese/
Good luck!
From: Toni | 3/4/11 at 12:22 pm
I just made this today. It is wonderful. Thank you!
From: Sandy Gluck | 3/6/11 at 6:23 pm
Toni,
I'm delighted. So glad you enjoyed it.
Sandy
From: Allison | 3/29/11 at 1:18 am
Hi Sandy-
I have bought a low fat ricotta at the store before, do you think this would be possible? Also, was this recipe in one of the Everyday food magazines, if so which one?
Thanks!
Your fantastic,
Allison
From: sandy gluck | 6/20/11 at 10:21 am
Allison,
You could absolutely make this lower-fat. Omit the cream and swap in 2 cups of 2% milk. You might be able to do the whole thing with 2% milk but it will probably be a little grainier.
Sandy
From: Renee | 4/27/12 at 11:39 am
SO PUMPED THANKS LISA! Love the play-by-play pics!