TIME: 35 MINUTES
YIELD: ABOUT 1½ CUPS
GF • VEG
Homemade ricotta is one of the easiest and most delicious things you can make. You’ll need to use an electric pressure cooker that has a yogurt or boil setting because the milk has to boil in order to separate into curds. (You can also make this in a pot on the stove; see note below.)
This recipe will result in a small amount of excellent creamy ricotta and a lot of tangy whey, which is the by-product. Don’t throw the whey out! It’s high in protein, B vitamins, and calcium and excellent in soups, dips,smoothies, and baked goods. It will last in the fridge for about a week, and even freezes well for up to 3 months.
I prefer my ricotta unsalted, but you can add the salt if you like.
6 cups whole milk (use the best quality milk you can get)
¾ cup heavy cream
2 tablespoons white vinegar
½ teaspoon fine sea salt (optional)
- Pour the milk and cream into an electric pressure cooker, cover it with the vent left open, press the yogurt function, and adjust it to “boil” (see your pressure cooker manual if your yogurt function works differently). When the pressure cooker beeps, turn it off, remove the cover, take the pot out of the pressure cooker, and set it on a heat-proof surface. Stir in the vinegar and let the mixture sit until curds form, about 2 minutes.
- Once curds have formed, stir in the salt, if using, and then pour the mixture through a large cheesecloth-lined fine-mesh sieve set over a bowl (the bowl will catch the whey).
- Let the sieve sit for 5 to 15 minutes, depending on how thick you like your ricotta (the longer it sits, the thicker it will be). The ricotta will keep, covered and refrigerated, for up to 5 days.
COOK IT ON THE STOVE
To cook this in a regular saucepan, bring the milk, cream, and vinegar to a boil in a pot on the stove. Simmer for 1 to 2 minutes, until curds form. Then follow the directions in steps 2 and 3.