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:
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).
Heat the Mixture: Heat the mixture over medium heat until it reaches about 200°F (just below boiling). Stir occasionally to prevent sticking.
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.
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.
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.
Season: Transfer the ricotta to a bowl, add salt to taste, and mix gently.
