The first thing I have to say is that this isn’t really ricotta. Ricotta is made from whey, and this is made from whole milk enriched with cream. It’s like super-rich, lightly salted, fresh homemade paneer. And it’s delicious.
The second thing I have to say is that I’m totally obsessed with it. I saw the recipe on Smitten Kitchen and I’ve made it three times now. I kept forgetting to add the salt after the first batch, but I don’t think that takes too much away from it. Seriously. So good.
The first time I followed Deb’s recipe exactly (opting for the lower cream:milk ratio; no idea why). It was a little grainier than I’d like, but still delicious. I mixed the fresh curds with some extra lemon juice and tossed with some just-steamed green beans and toasted almond flakes. Perfection.
The second time I made it to use up dairy products leftover from other recipes (I’m usually a soy kinda girl). I didn’t measure anything, just tipped the leftover milk and cream into a pot and heated it up. I used leftover yoghurt for the acid, and when it didn’t curdle quite enough, I added a bit of extra lemon juice to get things going. This was incredibly creamy, sweet, and amazing, and dear Maude I wish I’d measured things so I could repeat it. I scoffed it all with a spoon and you better believe I’m going to experiment with higher cream ratios and yoghurt coagulants until I can reliably reproduce the results.
The third time I made it, I decided to stop mucking around with polite quantities and just go for broke. I made a-bit-over-double the original recipe with a cream ratio somewhere in between the two previous attempts. I also miscalculated the acid ratio and used nearly twice the required lemon juice, but it still came out creamy and seriously good. Better than deli ricotta for about two-thirds the price, and seriously better than supermarket tubs. I keep sneaking back to the kitchen to eat it by the spoonful as I type.
If you don’t eat the whole lot at once, you have more restraint than me. You should also transfer it to a plastic container and keep it in the fridge – it will keep for a few days (if it lasts that long). It will also firm up a bit – mine ended up with a texture and mouthfeel similar to mascarpone.
from Smitten Kitchen
If you’re after a more reasonable amount, you should probably go use Deb’s original recipe – but go for the higher cream content. Despite Deb’s claims, I think it makes a huge difference, but my experiments have not been as scientific as hers. If you’re after an unreasonably large quantity, use the measures below. I guarantee you won’t regret it.
150ml lemon juice (I used 300ml and it worked but had a very pronounced lemon flavour. Maybe have a couple extra lemons on hand in case?)
A couple of good pinches of salt
Combine the milk and cream (and salt! don’t forget the salt!) in a large saucepan. Place over medium heat. If you have a candy/deepfry thermometer, heat to 85C (190F). If you don’t have a thermometer, heat until just below boiling (there will be foamy bubbles on the surface).
Turn off the heat. Pour in the lemon juice and stir gently – you should see curds start to form. If that doesn’t happen, add a little more lemon juice, 1 tablespoon at a time, until they do. Leave to sit for a few minutes.
Place a large colander over a bowl. Line the colander with cheesecloth (I use the excess length of a sheer curtain from Ikea, washed and cut to size. You could also use a tea towel, but the closer the weave the longer it will take to drain.)
Allow to drain. The longer you leave it, the drier it will be. If you’re making the large quantity, you may need to empty the whey from the bowl every so often.
To eat: Spread on toast. Mix through pasta. Drizzle with olive oil. Drizzle with honey. Serve with fruit. Or tomatoes and basil. Or just-steamed green beans and toasted almond flakes. Or grilled eggplant or zucchini or asparagus. Or just grab a spoon and go for it. No judgement here.