I’m making homemade deep dish pizza tonight and decided that I was really in the mood for a white pie. Well you can’t have a white pie without ricotta right!? Luckily I had some buttermilk, whole milk and cheesecloth in the house so I could just make my own without a trip to the store. Making ricotta cheese is so unbelievably easy… Once you’ve done it you won’t believe you hadn’t ever done it before! I will say that the yields are surprisingly small for the amount of milk used, but the end product is amazing.
Makes 3/4 of a cup of ricotta.
3c Whole Milk
Line a colander with three or four layers of cheesecloth and set in the sink.
In a large pot combine your buttermilk and whole milk, place on high heat. If you have a fry/candy thermometer that would be ideal, or if you’re like me you’ll just have to do it by eye. Heat the combined milks on high while continuously stirring. Once the liquid reaches 175-180F you will start to see clumps form on the top, as the curds separate from the whey. Once the curds fully form and the remaining liquid is watery turn off the heat. Use a slotted spoon or skimmer to remove the curds from the pot and transfer to the lined colander. I personally prefer a skimmer as some of the curds will be small and hard to get with the spoon. Once all of the curds are in the colander gather the edges of the cloth and gently squeeze the curds to remove excess fluids. Don’t squeeze too much, however, or your cheese will come out dry and crumbly. You need some whey in the cheese to maintain the creamy texture. Allow the cheese to rest in the colander for another 15 minutes, then put in a medium sized bowl. Stir in the salt. Cover the bowl with plastic wrap and then place it in the refrigerator. You’ll want to make the ricotta at least 2-3 hours in advance, but the night before would be preferable.
There you have it, homemade ricotta cheese. Eat your heart out Polly-O!
If you would like to try my pizza recipe you can find it here! https://perfectpairingsathome.com/2014/06/07/deep-dish-pizza/