Homemade Ricotta

By Ryan McKay

Many things will bring you joy and satisfaction when you first begin the wonderful journey that is cooking. Creating your first soufflé, nailing the perfect poached egg, baking your own bread–all these rank high, and for good reason, as they require perseverance, a level of technique, and some skill in the kitchen.

Along these lines, making cheese from scratch with nothing more then some dairy from the local grocery store has to measure up to all of the above with one caveat: This recipe is so easy to the point of being laughable. Very little perseverance, technique, or skill is needed, so all are welcome to the wonderful world of homemade ricotta.

With nothing more then some milk, cream, vinegar, and salt, one can be moments away from the famous Italian cheese. This whey-based fresh cheese is reliant on acid–in our case, white distilled vinegar–and near boiling heat to unlock its potential and coagulate the protein. Time and some quick labor stirring are all that are left to bring this silky smooth delicacy to your table in under an hour.

A few after-the-fire critiques: Some add lemon juice in replacement of a portion of the vinegar (2 parts lemon to 3 parts vinegar). It’s a nice flavor but can detract from the cheese flavor for some, so make both and be your own judge. A drizzle of honey, some cracked pepper, fresh fruit, or smoked salmon over some baked bread or crackers is the call here, but feel free to stuff some into lasagna or blueberry pancakes. You’ll thank me later.

Fuel:

Whole Milk (7 Cups)

Heavy Cream (1 Cup)

White Distilled Vinegar (5 ounces)

Salt (1 Tbsp.)

Tools:

Medium Heavy-Bottomed Sauce Pan or Dutch Oven

Cheesecloth

Colander

Thermometer (instant preferred)

Tactics:

1. Dampen the cheesecloth, ensuring to remove any excess water. Fold in half to form a double layer and spread in the base of the colander and set aside in the sink.
2. Boil the milk and cream under medium-low heat until they reach 190°F; stir frequently to avoid scorching the dairy.
3. Add half the vinegar and all the salt and stir for 10 seconds.
4. Remove from the heat, cover the saucepan with a lid, and let sit for 20 minutes.
5. Remove the lid and stir in the remaining vinegar for 2-3 minutes.
6. Pour the dairy into the prepared colander and cheesecloth.
7. Let the dairy drain until you achieve the consistence you want, about 15 minutes for soft ricotta, 20-25 minutes for firm, and 30 minutes for firm and slightly dry.
8. Serve immediately or refrigerate for up to a week. Indulge.

Ryan McKay is a 13-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.