Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
In this post we’ll teach you all about ricotta including how to make ricotta cheese!
Whether you’re planning to eat your homemade ricotta cheese as a dip or spread or cook with it, this post is going to teach you all about ricotta cheese and how to make it in your own home!
Ricotta is an Italian name for a pillowy soft, fresh cheese that is traditionally made from the leftover whey from cheesemaking and literally translates to mean ‘re-cooked’.
The process of heating whey to a specific temperature and adding some acidity allows for additional curd to be pulled from the whey after the initial cheesemaking process. Our ricotta cheese recipe uses the same technique but with fresh milk and cream, which yields more curd while using common ingredients.
You can use the leftover whey from any style of cheese to make Ricotta, and if you happen to have access to a large amount of whey, then you can make Ricotta the old-fashioned way (whey?!).
Ricotta is an important ingredient in the Italian kitchen, and can be found in many recipes as the base for a filling or topping for:
Ricotta is best used when very fresh and is not intended to be aged. If you cannot use your ricotta within a week, it can be kept frozen for up to a month in a well-sealed container.
How to Make Ricotta Cheese
Ever wonder how to make ricotta cheese? This homemade ricotta cheese recipe only calls for 4 ingredients and takes less than 1 hour to prepare.
Prep: 5min
Total: 45min
Serving Size: 1 serving
Nutrition Facts: calories 180 kcal, Sugar 4 g, Fat 12 g, Carbohydrate 8 g, Protein 12 g, servingSize 1 serving
Ingredients:
- 1/2 gallon whole milk (3.25% fat (make sure it’s fresh and not ultra-pasteurized, UHT)*)
- ½ cup whipping cream (35% fat)
- 3 tablespoons white vinegar
- ½ teaspoon kosher salt
Instruction:
- First, prepare your colander by lining it with cheesecloth. Fold the cheesecloth over itself 3 or 4 times, using a piece of cloth large enough to completely cover the colander with some overhang. Wet the cheesecloth and wring it out, and then place it over the colander in the bowl. Set aside.
- Add all of the milk, cream, and salt to the saucepan and slowly heat the mixture over medium heat to 192 degrees F (88 degrees C) – this should take 15-20 minutes. Stir occasionally to make sure the milk does not scorch. Remove the saucepan from the heat, and stir in all of the vinegar.
- Cover the pot and allow it to rest for 15 minutes.
- Gently ladle the ricotta into the cheesecloth-lined colander. Once all of the curd and whey has been ladled into the colander, allow to drain. The final consistency of the ricotta will depend on how long it drains. For a creamy ricotta, drain for 5-7 minutes. For a drier ricotta, drain for up to 20 minutes.
- Use the ricotta immediately, or transfer to a container and refrigerate for up to a week.
How to Make the BEST Homemade Ricotta Cheese Recipe
FAQ
What can I do with a lot of ricotta cheese?
- Make pancakes. …
- Bake a cheesecake. …
- Churn some gelato. …
- Dollop it on pizza. …
- Use it as the base for a savory tart. …
- Pasta! …
- Swap out your morning yogurt. …
- Make stuffed pasta.
What are different ways to eat ricotta?
How long does ricotta cheese last in the fridge?
Do you eat ricotta cheese by itself?
