Tim tried making homemade ricotta cheese a few weeks ago. I didn’t get to try it, but I don’t think he was thrilled with the results. He said it had the texture of marscapone. Still, he ate it all.
Last Sunday we were at the supermarket. I asked what was next on the list to pick up, and he said ricotta. I asked if he wanted to buy ricotta or buy the ingredients needed to make ricotta at home. We decided to pick up the ingredients and make it at home. Really, we only needed to pick up milk. We had the rest.
Here, with the exception of the sieve and pot, are what you need to make ricotta: salt, cheese cloth, lemon juice, cream, and whole milk. Those red velvet cookies in the back of the photo? They were quite tasty, though they would have been better if they had a cream cheese icing instead of regular icing.
This picture is a little misleading. We actually dumped whey out of the bowl three times so it wouldn’t be touching the sieve. We ended up with three jars of whey. I looked online to see what we could do with the whey because I thought it would be a big waste to dump it. One of the things I kept seeing was to use it in stead of milk in biscuit recipes, but we never make biscuits. If anyone reading this has any ideas of what to do with the whey please leave a comment. Also, our sieve is so tiny that we couldn’t pour all of the contents of the pot in one go. If we are going to do this regularly (and we go through a lot of ricotta so we might), we are going to have to get a much bigger sieve.
And the taste? When we buy ricotta from the store I don’t like how it tastes. I would never pick up a spoon and eat it from the container. I like it in food or mixed up as part of a dessert, but not on its own. This stuff we made was great on its own. It tasted much fresher and lighter, and the flavor wasn’t harsh. It was so good!