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.