A few weeks ago ate at Felidia, Lydia Bastianich’s flagship restaurant. It was quite good, subtle and simple food but prepared really well with tons of flavour. One of the highlights was the fresh ricotta. I’ve also been watching a lot of Top Chef lately, and they often make ricotta in under 30 minutes. Since I already do my own yogurt, I figured I’d try the ricotta too.
I looked up a few recipes, and followed the basic idea.

1/2 gallon whole milk

1 pint heavy cream

3 TB cider vinegar

3/4 tsp salt

juice of half a lemon

Bring milk and cream to a boil with salt, lower heat and add vinegar, stir for a minute until it starts to curdle. Remove from heat and add lemon juice, allow to curdle for another couple of minutes.

Meanwhile line a large strainer with two layers of cheesecloth over a deep bowl.

Pour in cheese slush, allow to drain 20-30 minutes.

Use whey to cook pasta or make a soup, refrigerate curds.


It came out almost like a mild cream cheese. Tasty and smooth, but a bit rich. Next time I will try without the cream.

Donor Recipes:





Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: