An easy-to-make culinary adventure to create a velvety smooth and flavorful homemade ricotta cheese. In this recipe, we combine whole milk, heavy cream, salt, and a touch of lemon juice to yield a luscious and versatile cheese that will elevate your dishes to new heights.
Homemade Ricotta – Creamy and Versatile
Hey foodies! Today, I’m excited to share a delightful and versatile recipe that will elevate your culinary creations to a whole new level – Homemade Ricotta! There’s something magical about making your own cheese. It’s so easy to make and this creamy ricotta will leave you wondering why you never tried it before. With just a few simple ingredients and some patience, you’ll be rewarded with a batch of silky, luscious ricotta that will enhance both sweet and savory dishes.
Versatility at Its Finest: Homemade ricotta is incredibly versatile. Spread it on toast and top it with your favorite jam or fresh fruits and a drizzle of honey for a scrumptious breakfast. Use it as an alternative to mayonnaise on your favorite sandwich. It can be a luscious filling for your favorite pasta dishes or lasagna. Ricotta is smooth and subtle in cakes, pastries, mousse, and dessert fillings. Its creamy texture and delicate flavor will take your recipes to new heights. Try baking our Strawberry Basil Ricotta Cheesecake with homemade ricotta!
Ingredients Needed for Homemade Ricotta:
- whole milk
- heavy cream
- salt
- lemon juice (or apple cider vinegar)
How to Make Homemade Ricotta:
Prepare the Strainer: Begin by lining a fine-mesh strainer with at least three layers of cheesecloth. Place the strainer over a medium bowl, ensuring that it’s stable and ready to receive the ricotta later on.
Heat the Milk and Cream: In a medium-large pot, combine the whole milk, heavy cream, and salt. Stir occasionally to prevent scorching and heat the mixture over medium-high heat until it comes to a boil. Continue boiling for approximately 5 minutes or until the temperature reaches 185°F (85°C). This step helps to develop the richness and creaminess of the ricotta.
Add the Acid: Remove the pot from heat and add the lemon juice (or apple cider vinegar). Stir gently just enough to combine the ingredients. Allow the mixture to sit undisturbed for 5 minutes. During this time, the acid will work its magic, causing the milk to separate into curds and whey.
Strain the Curds: Carefully pour the mixture into the prepared strainer lined with cheesecloth. Let it sit undisturbed at room temperature for about 1 hour. This will allow the whey to drain away, leaving behind the luscious curds that will form the ricotta. If you prefer a firmer texture, cover the strainer with excess cheesecloth and let it sit in the refrigerator for a longer period, even overnight.
Store and Enjoy: Once the ricotta has reached your desired consistency, remove it from the cheesecloth and transfer it to a covered container. Store it in the refrigerator for up to 5 days, although we doubt it will last that long before you find an excuse to indulge in its creamy goodness.
Troubleshooting Tips:
If your ricotta doesn’t separate fully after 10 minutes, don’t worry – we’ve got you covered! Remove the ricotta from the cheesecloth and simply stir in some extra lemon juice or vinegar, one tablespoon at a time, and let it sit for another 2-3 minutes until those lovely curds begin to form. Patience pays off, and soon you’ll have the perfect ricotta. If you don’t get the desired consistency after sitting in the cheesecloth for an hour, you can reheat your ricotta to boiling temperature, remove from heat and then, add the extra lemon juice. It will not hurt your ricotta.
There you have it – a simple yet rewarding recipe for making Homemade Ricotta! I guarantee that once you try this creamy delight, you’ll never look back. So, head to your kitchen and embark on this cheesy adventure. Don’t forget to share your culinary creations and any creative uses you find for your homemade ricotta. Happy cooking, foodies! Enjoy!
–Kim
Homemade Ricotta
Equipment
- Triple layer of cheesecloth
- fine mesh strainer
Ingredients
- 4 cups (960g) whole milk
- 1 ½ cups (340.5g) heavy cream
- 1 teaspoon salt
- 3 Tablespoons lemon juice (or apple cider vinegar)
Instructions
- Prepare the Strainer: Begin by lining a fine-mesh strainer with at least three layers of cheesecloth. Place the strainer over a medium bowl, ensuring that it's stable and ready to receive the ricotta later on.
- Heat the Milk and Cream: In a medium-large pot, combine the whole milk, heavy cream, and salt. Stir occasionally to prevent scorching and heat the mixture over medium-high heat until it comes to a boil. Continue boiling for approximately 5 minutes or until the temperature reaches 185°F (85°C). This step helps to develop the richness and creaminess of the ricotta.
- Add the Acid: Remove the pot from heat and add the lemon juice (or apple cider vinegar). Stir gently just enough to combine the ingredients. Allow the mixture to sit undisturbed for 5 minutes. During this time, the acid will work its magic, causing the milk to separate into curds and whey.
- Strain the Curds: Carefully pour the mixture into the prepared strainer lined with cheesecloth. Let it sit undisturbed at room temperature for about 1 hour. This will allow the whey to drain away, leaving behind the luscious curds that will form the ricotta. If you prefer a firmer texture, cover the strainer with excess cheesecloth and let it sit in the refrigerator for a longer period, even overnight.
- Store and Enjoy: Once the ricotta has reached your desired consistency, remove it from the cheesecloth and transfer it to a covered container. Store it in the refrigerator for up to 5 days, although we doubt it will last that long before you find an excuse to indulge in its creamy goodness.
Notes
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