Authentic Homemade Ricotta Cheese: A Chef’s Secret Recipe with Over 10 Years of Experience
Fresh and Creamy Homemade Ricotta Cheese
I’m sharing this recipe with the sole intention of offering a small bit of help to those aspiring to start their own business. While it might seem like a simple recipe, I confidently share it because it’s one I’ve developed and refined through over a decade of experience as a chef. Please note that I am no longer actively working in a kitchen, so I am unable to provide cooking process or final product photos. The images used are for reference. I will promptly remove or modify this content if any issues arise. My aim is to assist aspiring restaurant entrepreneurs through this platform, so please use this recipe as a helpful guide.
Ingredients
- 2000ml Fresh Milk
- 1000ml Heavy Cream
- 66ml Fresh Lemon Juice
- 2 tsp Salt
- 4 tsp Vinegar
Cooking Instructions
Step 1
Begin by mixing the fresh lemon juice and vinegar in a small bowl. This pre-mixing step helps ensure effective curd separation.
Step 2
In a clean pot, combine the fresh milk and heavy cream. Using high-quality dairy products will yield a richer, more flavorful ricotta cheese.
Step 3
Gently heat the milk and cream mixture over medium heat. As soon as it begins to simmer around the edges, reduce the heat to low. Now, carefully pour in the pre-mixed lemon juice and vinegar. Season with 2 teaspoons of salt. Stir gently; avoid vigorous mixing at this stage.
Step 4
Maintain a low simmer for approximately 35 minutes, stirring occasionally to prevent sticking. You’ll notice the milk proteins coagulating and forming curds. It’s crucial to keep the heat low to ensure a tender cheese texture; high heat can result in a tough consistency.
Step 5
After 35 minutes, turn off the heat. Line a sieve with cheesecloth and carefully strain the hot curds, allowing the whey to drain completely. Once most of the whey has been removed, gather the cheesecloth into a bundle, shape it as desired, and refrigerate for at least 6 hours. This chilling period allows the ricotta to firm up and develop its flavor. Longer chilling times will result in a firmer, more intensely flavored cheese.