Homemade Ricotta Cheese
Homemade Ricotta Cheese
Crafting Creamy Homemade Ricotta Cheese with Ease
Looking for a healthy and delicious cheese for your children? Skip the store-bought cream cheese and try making this simple, fresh ricotta cheese at home. It’s a wonderful, safe ingredient for little ones, offering a pure, creamy taste.
Main Ingredients- 1000ml Fresh Milk
- 500ml High-Quality Heavy Cream
- 3-4 Tbsp Fresh Lemon Juice (approx. 45-60ml)
- 1 Kombu pack or clean cheesecloth
Seasoning- 1 tsp Fine Salt (approx. 5g)
- 1 tsp Fine Salt (approx. 5g)
Cooking Instructions
Step 1
First, prepare your milk and heavy cream. To ensure optimal results, take them out of the refrigerator about 10 minutes before you start to let them come to room temperature. The ideal ratio is 2 parts milk to 1 part cream, so we’ll use 1000ml of milk and 500ml of heavy cream. Pour both liquids into a wide pot. Using a dry wooden spoon, gently stir them together. Then, place the pot over medium heat and add 1 teaspoon of fine salt.
Step 2
Stir just enough for the salt to dissolve, then let it sit for a moment. You’ll notice a thin film forming on the surface, and small bubbles will begin to appear from the bottom. Once you see this, slowly drizzle 3-4 tablespoons of fresh lemon juice over the surface. After adding the lemon juice, gently stir only three times with the wooden spoon. Immediately reduce the heat to low and let it simmer for 3-5 minutes without stirring too much. Vigorous stirring at this stage can prevent the cheese from curdling properly.
Step 3
When the milk and cream mixture starts to form soft curds, resembling soft tofu, turn off the heat immediately. Once you see that the curds have formed well, remove the pot from the heat and allow it to cool down slightly.
Step 4
Once it has cooled to a lukewarm temperature (not scalding hot), carefully pour the curds into a sieve lined with your clean cheesecloth or kombu pack. Use the wooden spoon to gently press down on the curds to help drain the excess whey (liquid). Let it sit for 20-30 minutes, allowing the liquid to drain naturally. This will help the ricotta cheese firm up.
Step 5
I didn’t squeeze out all the moisture. This way, the ricotta cheese remains slightly moist and creamy, perfect for spreading on toast or crackers for children. If you prefer a firmer cheese, you can drain it for longer.
Step 6
Transfer the drained ricotta cheese into a clean glass container. Let it cool completely, then cover and refrigerate for 1-2 days to allow it to mature. This resting period will enhance its flavor, making it even richer and more delicious. Properly stored in the refrigerator, it will stay fresh for about 3-5 days.
