How To Make Fresh Ricotta

I found this AMAZING recipe at "Framed Cooks"

I can NOT wait to get to the new place and make some lasagna from scratch as Steve has informed me that for a belated anniversary gift (in addition to me BRAND NEW food processor!) he has my DREAM on layaway... a KITCHEN-AID MIXER WITH the Sausage Stuffer Kit, Slicer Shredder Attachment, AND the Pasta Roller Kit!!! I'm gonna be able to make lasagna for the family 100% FROM SCRATCH & NO junky fillers!!!!!!!!!!

Fresh ricotta draining over the sink

Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY? Here on this blog where I have said about a million times, it's all about getting in and out of the kitchen in 30 minutes or less? Has she finally eaten one too many piece of bacon and gone off her rocker?

Hang in there with me while I promise you these three things:

1. If you can boil water, you can make your own ricotta cheese.

2. It will take you less than 15 minutes from start to finish.

3. It will taste so good, you will wonder why on earth it took you so long
to figure out that you should have been making
your own ricotta cheese for the past hundred years.

4. It will take all your willpower not to stand there next to
your bowl of delicious fresh ricotta
and not eat it all in one fell swoop.

Okay, that's four things, and I have no idea what a fell swoop is. But you get my drift. Try it with me just once, and I promise you will be hooked for life. Here's what you do.

Get out your handy strainer and put it in your sink. Line it with a little cheesecloth, which you can find in your supermarket, sometimes with the baking stuff and sometimes with the laundry stuff, for mysterious reasons. I usually fold it into a square that has about 3-4 layers until it looks like this. This will take you two minutes.

Now take a nice heavy saucepan and pour in 4 cups of whole milk, one cup of buttermilk, and 1/3 cup of heavy cream. Set it on the stove and put the heat on to medium high and bring it to a boil. In the early going, you may want to clip a candy thermometer on to the pot so you can watch the temperature, because when the temperature gets to about 185 degrees, the curds (the solid part) will have separated from the whey (the liquid part), and it's time to strain it. If you don't have thermometer don't fret, because you can pretty much see it happening. The milk mixture will boil, and it will gradually curdle and separate into the solids (the curds) and the watery looking liquid (the whey). This will take about 10 minutes...sometimes less. When it does, take the pot off the burner and reach for your handy slotted spoon, and start scooping out the solids, letting the liquid drain off. Drop the spoonfuls of solids into your strainer.

I like to sprinkle a little coarse salt onto the cheese every couple of spoonfuls or so. Once you are done, let it drain for about 2 minutes (if you like your ricotta moist) or 5 minutes (if you like it drier). You can leave it right in the strainer, or you can be like I was when I first made it and hang it dramatically from your kitchen faucet (see picture above). Taste it after a few minutes...if it's gotten too dry just stir in a tablespoon or two of milk, and if it's too moist for you, let it keep draining.

Fifteen minutes have now passed, and you have made your own ricotta cheese.

And if you are like me, you will never even LOOK at those ricotta containers in the supermarket again.

Things you can make with your glorious ricotta include...

Summer Lasagna. A cool lasagna that includes fresh zucchini, sweet little cherry tomatoes, basil from your back yard...and ricotta.

Zucchini Carpaccio. Almost as fun to pronounce as it is to eat. Almost.

Or you can cook up some soft scrambled eggs with fresh chives and during the last minute of cooking, swirl in some ricotta. Heaven.

Or you can just stand there at your kitchen counter and eat it with the closest available spoon. I may or may not have done this at times.

Happy fresh ricotta. No fear!

Easy Fresh Ricotta, adapted from the 101 Cookbooks recipe
  • 4 cups whole milk
  • One cup buttermilk
  • 1/3 cup heavy cream
  • Coarse salt
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.

Baking the Perfect Loaf of Bread at Home

I found this recipe at sullivanstreetbakery.com and have found rave reviews about it on other blogs... I am gonna be getting a dutch oven to try my own hand at it & will update this blog entry as soon as I do!!!

Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

    3 cups (430g) flour
    1½ cups (345g or 12oz) water
    ¼ teaspoon (1g) yeast
    1¼ teaspoon (8g) salt
    olive oil (for coating)
    extra flour, wheat bran, or cornmeal (for dusting)


        Two medium mixing bowls
        6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
        Wooden Spoon or spatula (optional)
        Plastic wrap
        Two or three cotton dish towels (not terrycloth)


          Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

          Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

          Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

          Great Grandma's Christmas Crullers


          3 eggs
          1/3 c. sugar
          2/3 c. butter, melted
          1/4 tsp. cinnamon
          1 tsp. grated lemon rind
          3 tbsp. cream
          4 c. flour
          Shortening to deep fry
          Powdered sugar to sprinkle on top


          Beat eggs and sugar together until light. Stir in butter, cinnamon, and lemon rind.

          Add cream and flour. Dough will be buttery and easy to handle.

          Roll dough about 1/4 inch thick. Cut with knife into 4 inch long and 1 inch wide pieces. Cut a 2 1/2 inch slit in center of each pieces; pull one end through slit to make a knot.

          Heat the shortening in cast iron pot, about 360 degrees for deep frying.

          Fry crullers until golden brown; drain on paper towels.

          Store in tightly covered container when cooled.

          These will keep a long time.

          When ready to serve, sprinkle with powdered sugar. This recipe makes about 36 crullers & is VERY easy to multiply to use as a gift for friends and family.