So, I decided the cheese was drained enough. I salted and peppered it (as I typically don’t remember to do).. and then gave it a try. Keep in mind, I typically enjoy when combined with other foods. I’m not a ‘lets eat it out of the container’ type girl, but it’s good enough to use, and adds creaminess to things.
This ricotta is unlike any I have ever tasted. It has a totally different texture. Unlike its distant cousin, ricotta from a tub, it doesn’t have a gelatinous consistency. I like that, for about the same amount as a tub from the store, I can make this with about 20 minutes of work. It makes just about the same amount (though a small amount may not have been displayed due to consumption).. but with no additives, better texture, and so much more flavor.
I would highly suggest homemade ricotta.
The recipe in full, as follows:
Whole Milk Ricotta
Ingredients:
5 pints (10 cups whole milk)
3 tbsp white vinegar
Cheese Salt (though I’ve used kosher without any earth destroying paradox)
Equipment:
1 Large sauce pot or pan.
1 colander
butter muslin
1 thermometer (preferrably a candy thermometer because you have to get temps up to 200 degrees)
The Process:
- Pour milk into pan, turn heat on medium. Don’t wanna turn it too high or the bottom of the milk will be scalded. No bueno.
- Check temp often, until it reaches 200 degrees. If it boils for a minute, it won’t be life ending.
- Add vinegar. Stir for a moment to incorporate.
- Put a lid on this and walk away. No peeking!
- Once 15 minutes have elapsed, there should be some creamy sludge on top of your kind of clearish skim milk stuff.
- Pour this gently into a collander you have lined with butter muslin, a pillow case, or your large tight woven cloth.
- Pull up the corners, tie them together. Hang them on something to drip dry. You may wanna keep the whey for something.
- Let this drain for at least an hour. Once about an hour has passed, you can twist the knot of the cheese cloth a bit to release excess water if it’s not drained.
- It should feel like a solid mass, or close to it, at this point. You can continue to dry it for a little bit longer if you like a drier ricotta.. I don’t really have the patience for this.
- Place remaining curds into a bowl. Salt them. Maybe 1/4 tbsp.
Now that I have posted the recipe, I look a lot less fantastic because it is really super easy. 
The Confluent Kitchen 
I am so impressed by this! I buy the tub when I make my lasagna and now you are making me think twice 🙂
There is a definite taste and textural difference. Knowing its so easy to make, I don’t think I could go back! The stuff I made lasts a week in the fridge because of the lack of preservatives.. but trust me. It’s not going to last a week in my house. 😀
So now I’m really curious because the stuff I buy is more grainy in texture like it’s all pureed together. How is it different? Is it creamier, chunkier? And did you need to buy a lot of new equipment to do it? I am very intrigued — all your fault! 🙂
Well, the curds are soft, smooth.. definitely not grainy at all. There’s no xanthan gum or guar gum.. which are the two things that almost gelatinize it. (there’s something a little gross about how it slides out of the container whole, yes?)
The only thing I got/used that I didn’t already have in my kitchen was butter muslin. It’s like cheese cloth but with much smaller, tighter weave. If you can’t find that, you can substitute it for pretty much any tight weave cloth. Since there seems to be so much interest in this, I will just post the recipe in full. It’s soooo super simple.
Ok, editted the blog and added the recipe. See. Super easy!
Oh man am I glad I found you (or you found me, however it worked out!)… I cannot wait to try and make this!!!
Me too, however that worked out. We seem to be on the same page!