Ricotta Three Ways

Makes 2 Cups

1) The Mother Ricotta

Ingredients

1 gallon whole milk

1 quart heavy cream

3 tablespoons kosher salt

½ cup fresh lemon juice

½ cup apple cider vinegar

Instructions 

Add the milk, cream, and salt to a large saucepan over low heat. Warm, stirring occasionally, until a thermometer reads 195°F. Remove from the heat and stir in the lemon juice and vinegar. Let the mixture sit until curds form, about 15 minutes.

Set a colander over a large bowl and line with cheesecloth, letting some hang over the sides. Strain the ricotta into the cheesecloth and discard the whey from the bowl. Gather the sides of the cheesecloth and twist into a tight ball of curds. Set the colander back over the bowl and let the ricotta keep straining in the cheesecloth for about 2 hours, until fully cool.

2) Rosey Ricotta

Ingredients

1 pound Housemade Ricotta or store-bought ricotta (room temperature) 

2 tablespoons rosewater

2 tablespoons honey

1 tablespoon extra-virgin olive oil

½ tablespoon kosher salt

Instructions 

Add the ricotta, rosewater, honey, oil, and salt to a medium bowl. Use a rubber spatula to fold it all together until incorporated. Serve immediately or refrigerate in an air-tight container.

3) Peppery Thyme Ricotta

Ingredients

1 pound Housemade Ricotta or store-bought ricotta (room temeprature)

Zest of 1 lemon

2 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme leaves

½ tablespoon freshly ground black pepper

½ teaspoon kosher salt

Instructions 

Add the ricotta, lemon zest, oil, thyme, and pepper to a medium bowl. Use a rubber spatula to fold it all together until incorporated. Serve immediately or refrigerate in an air-tight container.