Intimidated to make your own cheese? Start with Ricotta! Gooey and delicious, ricotta pairs well with both savory and sweet dishes alike. Try out this recipe that offers two methods for one excellent result.
Recipe: Homemade Ricotta
Print RecipeIngredients
- Option 1: From Fresh Whey and Milk
- 2 cups fresh whey
- 1 cup whole milk
- Option 2: From Whole Milk Only
- 4 cups whole milk
- 1/2 cup heavy cream (optional, for creaminess)
- 1/4 cup white vinegar or lemon juice
- 1 short (4”) fig branch, peeled (optional)
- Salt to taste
Tools
No.8 Field Dutch Oven or No.10 Field Dutch Oven
Resources
The Field Method for Cast Iron Care
Instructions:
1.
Combine Ingredients: In a large pot, combine the fresh whey and whole milk.
OR
In a large pot, combine the whole milk and heavy cream (if using).
2.
Heat the Mixture: Heat the mixture over medium heat until it reaches about 200°F (just below boiling). Stir occasionally to prevent sticking.
3.
Add Acid and Fig: Remove the pot from heat, and stir in the vinegar or lemon juice and add the fig branch. Let it sit for about 5-10 minutes until curds form and separate from the whey.
4.
Drain the Curds: Line a colander with cheesecloth or a fine mesh strainer. Pour the curds and whey mixture into the colander to drain excess whey. Let it drain for 10-15 minutes, or longer for a drier texture.
5.
Season the Caponata: Pour in the red wine vinegar and sprinkle in the coconut sugar. Stir to combine and cook for another 3-5 minutes until the liquid reduces slightly. Adjust seasoning with salt and pepper as needed.
6.
Season: Transfer the ricotta to a bowl, add salt to taste, and mix gently.
