Homemade Ricotta Recipe, Then Whipped

• portions: 1½ cups
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

Making ricotta

1.9L (½ gallon) whole milk, not ultra-pasteurized

40mL (2 Tbsp + 2 tsp) distilled white vinegar, or fresh lemon juice (vinegar is more neutral tasting)

(optional, add any heavy cream you need to use up; adjust vinegar accordingly plus a touch more)

For whipping

120mL (½ cup) milk, for whipping in

Kosher salt, black pepper to taste

Olive oil, for serving

Instructions

Fresh “ricotta” cheese

Heat pot of milk over medium heat until milk registers 85°C (185°F); optionally, use sous vide.

Add vinegar or lemon juice and stir briefly to incorporate. Curds should begin forming almost immediately; stop stirring as soon as they've formed throughout the pot.

Without stirring, continue to hold curdled-milk mixture at 85°C (185°F) for 20 minutes. Fine to keep within 79°C (175°F) to 88°C (190°F).

Line a fine-mesh strainer with paper towels or cheesecloth. Using a slotted spoon, transfer curds to strainer and let stand until excess liquid has drained away. Do not try to pour all the milky liquid through the strainer, as this will clog it and prevent the liquid from flowing through.

Drain shorter period for a moister final product, longer for a drier one.

Drained ricotta can be refrigerated, covered, for up to 2 days, though it is best when freshly made.

Whipped ricotta

Beat the ricotta and milk together until the mixture is light and fluffy in a stand mixer on medium speed or in a bowl with a whisk. Add the table salt and mix well.

Place mixture in serving bowl. Sprinkle with the fleur de sel, pepper, thyme, and oregano. Top with the olive oil, which will settle on and around the cheese.

Serve with toasted bread, and top with sliced figs or olives (or shaved truffles.)

Notes

WHY IT WORKS

• Heating the milk to between 175°F and 185°F (79 and 85°C) will produce a light and tender curd, without requiring a large dose of acid.

• Using the minimum acid necessary for a decent yield, and absolutely no more than that, ensures the ricotta tastes milky and sweet, not sour.

• Holding the curds at a high temperature for about 20 minutes allows a more true ricotta flavor to develop.

Serious Eats: You can use pasteurized milk, homogenized milk, and/or cream-line milk, but do not use ultra-pasteurized milk, as it will not work.

Nutrition

• Taille de Portion: Makes about 1 1/3 cups (
• Calories: 300 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 0 g
• Cholestérol: 49 mg
• Sodium: 210 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 25 g
• Protéines: 15 g