How to Make Ricotta

I’m in Korea!  After resting for a week (…or actually two), I’ve finally eased my way back into the kitchen.  I never realized how difficult it would be to cook at home versus a commercial kitchen, but it’s been fun making what I’ve learned for my family.  Things don’t always come out as polished and nice as I want them too, but it just makes me realize how much more I need to practice and learn.
 One of the hardest things about cooking what I know, French/Western cuisine, in Korea is the lack of ingredients.  Shallots and fresh thyme are standard components in French dishes, but difficult to find here.  The same goes for cooking Korean food in France, ingredients are expensive or not quite the same.  While, growing particular vegetables and herbs may be hard to produce at home (especially those without a green thumb like me!), there are certain ingredients that are easier made at home than bought at a local store.

Ricotta cheese is one of the easier items to find in Seoul, but quite expensive.  A 15-oz container can go for about 10 US dollars. Pricey for something that sells for less than half the price elsewhere.  I did a bit of research and found that it’s actually quite simple to make at home and requires only three ingredients: whole milk, salt, and vinegar.

The process is just as easy and finding the ingredients.  The only skills required are simmering milk and using a skimmer.  It’s so simple that it doesn’t even need an exact recipe, and after several batches, I haven’t run into any problems.

For all those living abroad, no need to spend $$$ on ricotta anymore, and for everyone else, this actually tastes better than the store bought kind!  Try it out.

How to Make Ricotta 

1 liter milk makes approximately 10 oz

Whole milk
Salt
Vinegar

Pour milk into a large pot with salt and place onto heat.  Meanwhile, line a sieve with cheesecloth.  Once the milk comes to a simmering boil, stir in 2-3 tablespoons of vinegar per liter of milk.  Leave to simmer for 1-2 minutes to let curdles form.  Skim out curds and drain on cheesecloth for a few minutes and transfer to another bowl or container.  Once all the curds are removed, add more vinegar and repeat. After two goes, the milk should be murky and slightly translucent, pour all the liquid through the cheesecloth to sieve out any leftover curds.

Eat right away or store with some drained liquid in an airtight container for two days.

More photos follow: