I make Gourmet's homemade ricotta using:
1/2 gallon whole milk
1 c. heavy cream
3 T. lemon juice
1/2 tsp. salt.
Bring the dairies & salt up to full boil, drop the heat to low, then add lemon juice and stir for about 3-5 minutes on low (I usually allow mine to sit undisturbed for a while), then strain through cheesecloth (I've been using 100% cotton flour sack towels which seem to work better than the lousy cheesecloth I can get at the supermarket).
Very easy, very fun.
I just made this. SUPER easy and VERY good.
Heat whole milk to 180F, remove from heat add lemon juice by the tablespoonfuls (3-5 tbs. for a half gallon) until it curdles. Drain in fine sieve. Save the liquid whey for making bread, adding to eggs, giving to the dog, etc. Add salt to ricotta.
I also added olive oil and fresh chopped mixed herbs and molded into small rounds. You can do the exact same thing with goat's milk, which I found at Trader Joe's.
I copied this down from that same episode of Triple D. It's not super precise, but I figure it's enough info to get the job done. I hope it helps!
1 gallon whole milk
1 quart half and half
1 quart water
*heat for a while*
3 tablespoons sugar
1/2 tablespoon sea salt
3 tablespoons lemon juice
1 quart buttermilk
1. Cook for 20 minutes and allow to cool.
I never liked ricotta until I made my own. Homemade ricotta is creamy and drier than store-bought, and it doesn't have that grainy texture. Plus, it's super simple. There are obviously a lot of methods, and I haven't seen the DD&D show, but here's what I do:
1. Mix 1 gallon milk (should be whole milk and NOT ultra-pasturized), 1t cheese salt, and 1t citric acid (dissolved in 1/2c cool water) in a large saucepan (I actually use a stockpot).
2. Bring to 190 degrees over medium-low heat, stirring occasionally to prevent scorching. Turn off heat.
3. Let curds rest 10-15 minutes. After this time, curds should be separated from the clear-pale yellowish whey. You'll see large chunks or glops of white cheese floating in the whey, but the whey should be clear-ish.
4. Use a slotted cheese strainer (or ladle, but be gentle) to remove curds from whey, placing them into a cheesecloth-lined colander.
5. Tie ends of cheesecloth to form a little bag, and squeeze gently to expell extra whey.
6. Let bag hang 1-2hrs (the longer it hangs, the drier the cheese).
That's it! The ricotta will stay fresh for a week or two in a sealed container, but we usually eat it all within a day or two. Oh - and if you don't have citric acid (which can be bought at most beer making stores or online), you can use lemon juice, although I haven't had as much success with this - sometimes I think there's not enough acid...
It totally is. Because I only buy a gallon of milk from Costco every 2 weeks, and only my husband uses milk, I have a lot of milk on my hands. I make ricotta out of it ---easy and lovely. I don't tell anyone I know because I don't want to brag, but it really is easy.
http://gorgeoustown.typepad.com/lex_c... is who taught me. I also had heard that ricotta is actually made from the leftovers from cheesemaking, so I re-heat the leftover milk from the process found on this website. So I get 2 batches of ricotta - the second one is a bit less creamy but I mix it with the first, really creamy, batch and it is amazing.