This recipe makes lovely, warm, fresh ricotta. It’s super easy and a great way to use up borderline-expired milk. You can flavour it with different herbs and is delicious on toast for Sunday brekkie.
In a large saucepan over a medium heat, warm the milk until it reaches about 200 Fahrenheit (95 Celsius), approximately 25 minutes. If you don’t have a thermometer, heat to a gentle simmer.
Stir in the vinegar quickly and remove from heat. Let sit for 5 minutes.
Place a fine sieve over a large bowl and with a slotted spoon, remove the large pieces of ricotta from the surface of the pot into the sieve. Gently pour the remaining ricotta/liquid through the sieve to catch the remaining ricotta.
Once well drained, transfer the ricotta to a clean bowl. Season well with salt and pepper and mix through.
Serve warm with fresh herbs sprinkled on top. I used basil, parsley and chives; thyme or oregano would also be great.
Alternatively, you can refrigerate it in a sealed container. The ricotta will keep for 4-5 days.
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Made this, today, and it is wonderful!!!!!
I only had 2 % milk and thought I’d see if that would work and it did..beautifully.
I will try it with whole milk after I go to the market and will post again when I can compare the two. I’m thinking I might get more cheese from the whole milk, but am sure it can’t taste any better.
Thaanks so much for posting this recipe!!!!!!
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Barbie (barbiekels) on 4.21.2011
This looks promising!
I can’t wait to try this out!
jeeem on 4.15.2011
Awesome! You’re a lifesaver…
I live in Southern Thailand and have never found Ricotta in any of the stores here. We’ve got Carrefour, Tesco and used to have Top’s Market at Central Department store until it flooded…there just aren’t any other stores that carry imported ingredients here.
So, like many frustrated home chefs here, I’ve learned to make my own sauerkraut, mayonnaise. sour cream, mustard’s, etc….so now I can add Ricotta to my list!
Thanks a bunch!
-Chef Jeeem-
piah on 1.24.2011
Thank you for sharing!
I made ricotta yesterday and used it in a lasagna – turned out great.
TheDishyLife on 1.23.2011
Hi Piah, you get about 200 g (~0.5 lb) from 2 pints of milk.
Thanks for the other lovely/helpful comments everyone.
piah on 1.23.2011
How much ricotta do you get from 2 pints of milk?