Cheese is curdled milk. Curdled milk sounds gross. Cheese is gross? That syllogism is clearly broke, because cheese is amazing! And making homemade ricotta is beyond easy and quick. We served this whipped ricotta with a side of tart raspberries, and both were a fantastic compliment to our sour dough buttermilk pancakes (<—one day this will be a link to that recipe). Our recipe only used half a gallon of milk + 1 cup of cream and it yielded about 2 pints of ricotta, if not a bit more. When serving, I like to take it out of the fridge at least an hour before, so that it is easy to scoop.
Before you get started: You’ll need cheese cloth and a food processor for whipping it all together at the end (a small one will work fine). The ricotta tastes great un-whipped too, so don’t feel like you need to avoid this recipe just because you don’t have that tool. Curd on.
One more note on milk: In researching the best type of milk, many online food bloggers warned cooks to avoid ultra-pasturized milk. This milk is the kind that can last for a long time in your fridge, such as Hood’s Simply Smart milk. Don’t use that. If anything, some recipes called for milk that is “close to its expiration date”. You want your milk as real and milky as possible.
Pro-tip: If you are freshly squeezing your lemon juice, remember to zest your lemons first and save it for a future recipe! Lemon zest is a fantastic complement to fish, pasta, salad dressings, banana breads, or sauteed vegetables, and it can keep in your fridge for a few days. Your zester (aka microplane) is your best friend.