Laura Mariano
Homemade Ricotta Cheese Recipe
Making ricotta cheese at home is surprisingly simple and requires just a few ingredients. Fresh homemade ricotta is creamy and delicious, perfect for lasagna, pasta, or simply enjoyed with bread.
Ingredients:
- 4 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 3 tablespoons white vinegar or lemon juice
- Optional: Fresh herbs for flavoring (e.g., basil, chives)
Instructions:
- Prepare the Equipment:
- Line a fine-mesh strainer or colander with cheesecloth or a clean kitchen towel. Place it over a large bowl to catch the whey.
- Heat the Milk and Cream:
- In a large saucepan, combine the whole milk, heavy cream, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer (about 190°F or 88°C). Do not let it boil.
- Add Acid:
- Once the milk and cream are simmering, remove the saucepan from the heat. Add the vinegar or lemon juice and gently stir for a few seconds. You should see curds forming almost immediately.
- Let It Sit:
- Allow the mixture to sit for about 5-10 minutes to let the curds fully form and separate from the whey.
- Strain the Curds:
- Carefully pour the curds and whey into the prepared strainer. Let it drain for about 10-20 minutes, depending on how wet you want your ricotta. For a creamier ricotta, drain for a shorter time.
- Season and Store:
- Once drained, transfer the ricotta to a bowl and stir gently. Taste and adjust the seasoning if needed. If desired, mix in fresh herbs for added flavor.
- Serve:
- Enjoy your homemade ricotta cheese immediately, or store it in an airtight container in the refrigerator for up to 5 days.
Tips:
- Use whole milk for the best flavor and texture.
- The leftover whey can be used in smoothies, bread baking, or soups.
- Experiment with different acids like apple cider vinegar or buttermilk for varying flavors.
Homemade ricotta is a delightful addition to many dishes, and you’ll love the freshness of making it yourself! Enjoy!
