Homemade Ricotta!

You’ll have to forgive me if I repeat myself a few times throughout this post. I made cheese today. How many people can say that? Little old me. I made cheese! In my kitchen with only three ingredients!

There are times I feel behind the rest of the food blogging world. So many people already make their own homemade ricotta. It’s been done before. I’m not the first to share this and I won’t be the last. It may be old news in the world of foodie blog-o-spheres, but it’s new to me! It’s exciting. I made cheese people! I made cheese!

Plus, I deserve bonus points for not to eat the entire bowl! We will never buy ricotta from the grocery again. It’s thick, creamy and I have control over what goes in it. Sure, it’s only good for a few days, but it’s fresh. I can make it to go with sweet or savory recipes. I control the ingredients and it’s MINE! I made cheese!

Researching online, I found very small variations of the same basic recipe. NONE of which were the recipe we got from “Follow That Chef” Jeremy. I briefly debated whether to follow Chef Jeremy’s recipe, or go rogue and try someone else’s. Chef Jeremy won out and here is the recipe and how to make your own ricotta at home! You’ll need plain yogurt, whole milk and heavy cream.

You’re going to toss it all in a pan. Put the yogurt in first so it coats the bottom of the pan and doesn’t burn.

As per Chef Jeremy’s instructions, I added 1/2 tsp nutmeg and a pinch of salt!

Looks delicious, right? Here is the part that was hard for me.. you let this come to a simmer and you leave it alone for five minutes. Don’t touch it. Don’t stir it. Just let those lovely curds separate from the whey. Do you know how hard it is to sit and watch a pan and NOT stir it? Now that I know the delicious results, it will be much easier next time!

When it’s done simmering, you’re going to pour it over a cheesecloth lined strainer in a large bowl.

Now, you just let it drain for an hour or so.

At this point, you could season it with a bit of grated parmesan. The longer it drains, the thicker your cheese will become. I let mine sit for about two hours. Partially because I made it when I got home from work and while it was draining I took a nap. See! I’m so good, I can make cheese in my sleep! haha!

The finished product looks like this and it made almost two cups worth.

Isn’t it gorgeous? That’s my cheese! I made cheese!

Here is the recipe! I expect to hear your excited squeals when you make cheese too!

Ricotta Cheese
Recipe courtesy of Chef Jeremy Grossman
Executive Chef, Sonoma Wine Garden

Ingredients:
1 cup plain yogurt
1 quart whole milk
2 cups heavy whipping cream
1/2 tsp nutmeg
pinch of salt
grated parmesan cheese (optional)

Pour the yogurt into a pan and let it coat the bottom. Add the whole milk and heavy cream. Season with nutmeg and salt.

Bring the contents of the pan to a simmer and let it simmer for five minutes. Don’t stir the pan or disturb it while it’s cooking.

Pour the liquid and solids through a cheesecloth into a large bowl. Allow the cheese to drain for an hour at room temperature.

Grab a spoon to taste it! It’s good, isn’t it? Now drizzle your spoon with a bit of honey and herbs and take another bite. Cheesy heaven!

Seriously, use your cheese immediately. It will stay good in your refrigerator for a few days too, but fresh is best.

Enjoy!!