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Sep 23, 2008 12:54 PM

Homemade Ricotta on DD&D

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.

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

    1. 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. 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. 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. 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...

          1. 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.