Most of us hear the words “homemade ricotta” and feel easily intimidated – because even just the thought of making cheese from scratch at home sounds far too complicated and stressful. But NYC-based food stylist and photographer Ari Laing proves that it’s anything but complicated or stressful – far from it, in fact!
After years of training and learning some of the most essential skills needed for culinary success (from some of her favorite chefs on the NYC restaurant scene), Ari decided to dedicate her time and passion to developing her resourceful Well Seasoned website, which offers everything she’s learned through her experiences – from how to season food properly, to gauging temperature based on how the food looks and feels, and how to create flavor. She also shares recipes that she and her family love to make together. Ari's main goal is to make restaurant-worthy meals accessible to home chefs, so we can all learn to be a little more efficient in the kitchen. She even has some tips on entertaining – always using only the highest-quality ingredients. On Well Seasoned, there's something for everyone, from collections of recipes from varying cuisines – like Asian-inspired recipes (which Ari considers comfort food), ideas for classic Italian dishes, and even some home-cooked Jewish recipes, which Ari grew up eating.
According to Ari, homemade ricotta is a "love language" in itself. She swears that once you try making ricotta from scratch, you'll never go back to the store-bought version. The best part is that it's so simple and only requires 4 ingredients: whole milk, heavy cream, lemon juice, and kosher salt. It follows the same general rules as making other cheeses from scratch – first heating the milk and heavy cream, then allowing it to coagulate with the fresh lemon juice, and finally, straining the curds. And you don't need any special cooking gadgets other than a cheesecloth, which is widely available in many grocery stores and fabric stores. So what makes this homemade ricotta recipe so special? It has a luscious, creamy, and delicate texture – and the vibrant, zesty flavor of the fresh lemon juice makes it even more flavorful!
But to achieve the ideal thick and creamy consistency, Ari suggests allowing the ricotta to sit and drain for a solid hour. Most of the work is in the waiting. The key is heating the milk and cream to a temperature between 190-195°F, which is considered the "sweet spot." To help gauge the temperature (and make sure you don't overcook the dairy), you’ll need to use a thermometer. Once the precise temperature is reached, the lemon juice and salt can be added.
Ari's homemade ricotta recipe is made with organic whole-fat cow's milk. She strongly suggests you don’t use ultra-pasteurized milk since this kind of milk requires a much higher temperature, which will prevent the proteins from coagulating once the lemon juice and salt are mixed in. Ari recommends using high-quality organic milk – it increases the shelf life of the fresh ricotta (as opposed to non-organic milk).
A dollop of this epic and creamy homemade ricotta is perfect with any pasta or a sweet dessert. The possibilities are endless. You can even add it to a cheese board at your next holiday dinner party, which will certainly "wow" your guests! Or bake it into your favorite desserts like cannoli or cheesecake. Then again, you could always use it in a classic Italian meal like lasagna or eggplant rollatini – or simply spread on grilled peaches or crostini with a drizzle of olive oil and a dash of sea salt flakes on top! For more 'Elevated Meals with Minimal Effort,' check out Ari Laing's website. In the meantime, happy ricotta making!
Homemade Ricotta Recipe by Ari Laing
Serves 4
Prep Time: 3 mins. Cook Time: 7 mins.
Resting Time: 1 hr 10 mins. Total Cooking Time: 1 hr 20 mins.
Special Equipment Needed: Cheesecloth
Ingredients:
4 cups whole milk, preferably organic
1 cup heavy cream
3 tbsp fresh lemon juice (about 1 &1/2 lemons)
1/2 tsp Kosher salt
Method:
Heat the whole milk and heavy cream in a stainless steel pan over medium heat. Bring it to a temperature of 190-195°F.
Once warm, remove from the heat. Add fresh lemon juice and kosher salt. Then stir gently to combine and let it sit at room temperature for 5-10 mins. (This allows the milk & cream to coagulate while curds form.)
Place a fine-mesh strainer on top of a large non-reactive bowl. Line the strainer with a piece of cheesecloth that has been folded over itself 2-3 times.
Gently pour ricotta curds and whey (the liquid) over the cheesecloth and allow it to drain for 60 minutes. (The longer the ricotta sits, the thicker it will be.) After the first 30 minutes (halfway through), begin draining the excess whey at the bottom of the bowl to ensure the curds remain dry.
After one hour, carefully lift the cheesecloth out of the strainer and twist it, gently squeezing out any excess whey one last time.
After straining the curds, you will have approximately 3 cups of whey – which Ari suggests you don’t throw away because you can use it as a substitute for milk or water in baking recipes! It can also be used as a brine for other homemade cheeses, such as mozzarella.
*To store the ricotta, seal it in an airtight container and refrigerate for up to one week.
Best served with a drizzle of high-quality olive oil and a sprinkle of coarse sea salt flakes!
