Real Easy Ricotta with some Real Life Updates

I don’t even know where I begin here. Life has a funny way of throwing a banana peel your way and letting you fall fully on your ass. At this point, it’s hilarious (in like a manically laughing kind of way).

But maybe this is where the next messy chapter starts, where I finally yank the cactus needles out of my palms and ask the heavens for a do-over. Or, let’s be honest, an eleventh-over. How about them apples, ay?

So what’s the deal, Julia, you may ask. Well, that suitcase of baggage is still on the carousel, spinning round while I pretend it’s not mine. I’m still holding my breath, not ready to put the cart before the flaming horse… just watching the sparks and wondering if they count as light.

…and maybe those sparks really do count as light. Life is what you make of it, even if that means living in full-service delusion as a survival sport. For my sake and for the small but mighty crew who has helped me along the way (and continues to be there), I’ll keep the lampshade tilted just so.

So this is all to say, I made a recipe (to be more specific, WE made a recipe…. tysm Kiley)! for the traffic of humans that still visit my site (thank you all for keeping this little corner of my sanity alive).

And not only did I make a recipe, I graciously received a delicious bottle of Picual extra virgin olive oil from The Virgin Organics. And it did NOT disappoint. So obviously I needed to incorporate it into a post (this is not sponsored).

Real Easy Ricotta: soft, creamy, and stupidly simple. You’ll still tell people it was “a whole process,” because honestly, you deserve it.

Recipe Notes: 

Use whole milk… if I didn’t already mention that in the recipe. Will produce better curds. I used Fairlife whole milk because it’s high in protein and honestly I just prefer the taste.

I know I mentioned you can use your eyeball and guess the temperature of the milk…. but I really don’t recommend it. I used a meat thermometer and it worked and I didn’t break it so, be inventive.

We made a lemony whipped ricotta drizzled in decadent olive oil. If you want yours a little sweeter? Add honey! ORRRRR hot honey if you’re feeling like you need a lil spice in your life (who doesn’t).

Basically this recipe is really easy. like really easy. like “why haven’t I made this before” easy. And a perk? Offer to make it for your holiday dinner and literally just say you’ll bring homemade cheese and no one will ask you to make anything else because they’ll assume that’s really difficult. And maybe ask if you forgot to take your medicine.

Real Easy Ricotta

 

Author: My Lavender Blues

Recipe type: Dip/ Condiment

Prep time:  1 min

Cook time:  45 mins

Total time:  46 mins

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Super light fluffy and delicious homemade ricotta. Under 1 hour.

Ingredients

Produce

• 2 tbsp lemon juice

Dairy

• 8 cups whole milk

Baking + Spices

• 1tsp salt

Pantry + Oils

• ¼ cup white vinegar
• 2tbsp lemon juice

Instructions

1. Combine whole milk and salt in a medium saucepan. Over medium heat, bring to 190°F, stirring occasionally.
2. No thermometer? No problem. Bring the milk to a low simmer—you’ll see small bubbles forming around the edges of the pot and light steam rising. This takes about 20 minutes.
3. Once the milk reaches temperature, turn off the heat and stir in the vinegar. Cover the pot and let it sit undisturbed for 20 minutes.
4. To separate the ricotta from the whey, line a bowl with cheesecloth and gently pour the mixture through. The cheesecloth will catch the solids. Gather the edges of the cheesecloth together and squeeze out any remaining liquid.
5. To whip, add the ricotta and lemon juice to a food processor and pulse a few times—or hand whip if your heart desires.
6. Season with salt to taste. Use immediately, or cover and refrigerate for up to a few days.

3.5.3226