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Homemade Ricotta on DD&D

g
GrillMaster Sep 23, 2008 12:54 PM

did anyone see the Diners, Drive-ins, and Dives where the guy made homemade Ricotta in what looked like about 20 minutes. Can it really be that easy. I've got to give that a shot.

  1. sixelagogo Jul 27, 2009 02:54 PM

    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.

    1. scuzzo Jul 27, 2009 01:32 PM

      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.

      1 Reply
      1. re: scuzzo
        scuzzo Jul 27, 2009 05:20 PM

        I just made this again, and I mere microwaved my milk until it just began to bubble around the edges, added the lemon juice, let sit a few minutes, drain and done. If your whey still looks milky and not yellowy clear, reheat the remaining why and get a second, smaller batch.

      2. edge3100 Jul 26, 2009 10:55 AM

        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!

        RICOTTA CHEESE:

        1 gallon whole milk
        1 quart half and half
        1 quart water
        *heat for a while*
        3 tablespoons sugar
        1/2 tablespoon sea salt
        *stir gently*
        3 tablespoons lemon juice
        1 quart buttermilk

        Cooking Directions

        1. Cook for 20 minutes and allow to cool.

        1. c
          ChiQ4UF Nov 16, 2008 03:32 PM

          I saw it too and want to make it but can't find the recipe. All the ones on the web look different than his. If find it I will post.

          1. v
            VeniceBchKing Sep 24, 2008 01:14 PM

            I haven't tried making my own yet, but also came across Tom Colicchio making ricotta as part of a recipe for Roasted Tomato Crostini, which I am also immediately going to try...Seems easy enough...
            http://www.eatdrinkordie.com/videos/b...

            1. r
              RosemaryHoney Sep 24, 2008 11:11 AM

              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...

              Good luck!

              1. c
                CostcoDependent Sep 23, 2008 04:19 PM

                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.

                1. goodhealthgourmet Sep 23, 2008 04:11 PM

                  haven't seen the episode, but yes, ricotta is very simple - and relatively quick - to make. go for it!

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