i finally had the courage, and the time, to try to make ravioli. knowing the amount of work ahead of me, i was not going to skimp on any of the filling ingredients, so it decided like the perfect time to test out what i heard was "oh so easy" homemade ricotta cheese.
it seemed like one of those things that people say is easy, but is not, and turns into a time-consuming epic failure. i was delighted to find out that it really was damn easy, AND did have a noticeably different taste/texture than store-bought ricotta, in the best way.
every site i looked at had different proportion of milk/cream/acid, but i landed on the version of epicurious that seemed like a good in-between of all of them:
ingredients list:
- 2 quarts whole milk (1/2 gallon)
- 1 cup heavy cream
- 1/2 tsp salt
- 3 tbsp lemon juice or distilled white vinegar (i used half of each b/c i couldn't decide)
to make: line a large sieve or colander with a layer of cheese cloth, and place it over a large bowl or pot.
slowly bring the milk, cream, and salt to a rolling boil in a large pot over medium heat, stirring frequently to prevent scorching.
add lemon juice/vinegar, and reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2-3 minutes.
carefully pour into the cheese-cloth lined bowl/pot, and allow to drain for 30-60 minutes. the longer it sits, the thicker (and less moist) it will be. donzo!
(it will last 4-5 days in the fridge; the leftover liquid whey can be used to cook pasta, mixed with broth, used in dough... or just dumped if you're not feeling creative)
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