Ricotta Cheese

This recipe for fresh ricotta cheese will up your kitchen game and raise your cred with your foodie friends. Why buy mass produced ricotta cheese when you can easily make this gorgeous devour-worthy version at home?

Back to basics…

Ever since our trip to my husband’s ancestral home town in Italy, where we stayed in the very house that his mother was born, I have longed for a simpler life. His family’s mountain town, filled with cousins, aunts, and uncles, harkened back to a life tethered to the land. In contrast to us Americans, who I feel are so far removed from our sources of food, the inhabitants of this enchanting Italian mountain town grew, raised, hunted, cured, baked, and cooked their own food; and it was exceptional!

So when I found a cheesemaking class, offered at The Farm Cooking School in nearby Titusville, New Jersey, I jumped at the chance to get back to basics and learn how cheese was made. My mother and I spent a wonderful morning and early afternoon with Chef Ian Knauer and about 12 other aspiring chefs learning about, making, and eating cheese. It was divine! The ricotta cheese that we made that day really stood out to me and it’s simplicity made it easy to replicate at home.

Why make your own when you can buy it in the store?…

Simply put, it’s just better. Anything homemade, from fresh ingredients, tastes better. Plus, you have more control over the ingredients, so you are more likely to avoid harmful additives. This ricotta is pillowy soft, slightly sweet with an earthy tang, and melts in your mouth. You could seriously eat it by the spoonful.

A few notes on variations…

You are going to get the best yield from high quality ingredients so if you can, use unpasteurized milk and/or milk from grass-fed cows. I have made this recipe with store bought whole milk and cream because that is what I had access to and it still turned out really well. Feel free to use sheep or goats milk. You will get an extra tang with either of those choices.

If you are looking for a fabulous pairing with this ricotta that goes beyond the conventional Italian dishes, serve it over poached pears. This is one of the most elegant and best tasting desserts that I have ever had. It is the perfect ending to a fabulous meal with friends and family.

**Here is a quick little tip: hang on to the whey once it has been separated from the curds. It makes a wonderful base for any cream soup. Use it as a substitute for cream, broth, or stock.

I really hope you take the time to make this wonderful ricotta! Enjoy the process and savor the cheese! And to make it even easier, here is a handy little video to help you along!