Ricotta cheese is a favorite cheese of mine and I always wondered how you make it. I often eat it by sneaking a spoonful here and there while I’m making lasagna or baked ziti. Let’s face it I’m addicted to ricotta and can eat a whole container if I had the time.
When I did my sleuthing on the internet, I came across a dozen different recipes. All of them consistently described that ricotta is as simple as milk, temperature, and acid: An hour later you have ricotta cheese. With this info, I’ve come up with a recipe of my own. The traditional way is to let the acid sit with the milk for 12 to 24 hours at room temperature, then heating it to near boil. This miraculously develops curds that can then be strained out.
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