Homemade Ricotta Cheese
Homemade Ricotta Cheese
Easy & Delicious Homemade Ricotta Cheese Recipe!
Craft your own creamy, rich ricotta cheese at home using just milk and heavy cream. This simple recipe yields a wonderfully flavorful cheese perfect for salads, spreads, desserts, and more. Enjoy the fresh taste of homemade goodness!
Ingredients- 1 L whole milk (preferably not skimmed for richer flavor)
- 500 ml heavy cream
- 3 Tbsp fresh lemon juice (strained)
- 1 tsp salt (or to taste)
Cooking Instructions
Step 1
Begin by gathering your ingredients. You’ll need 1 liter of fresh whole milk and 500 ml of heavy cream. Using milk with a good fat content will result in a richer, creamier ricotta.
Step 2
Pour the milk and heavy cream into a saucepan. Add 1 teaspoon of salt. Gently stir with a spatula to combine the ingredients without creating too much foam.
Step 3
Place the saucepan over medium heat and bring it to a gentle simmer. Cook until a thin film forms on the surface of the milk that doesn’t break easily when gently poked. Be careful not to let it boil vigorously, as it can scorch or overflow. This indicates the milk is heated sufficiently.
Step 4
Once the milk mixture is heated, reduce the heat to medium-low. Slowly drizzle in 3 to 4 tablespoons of fresh lemon juice evenly over the surface. The lemon juice is crucial as it helps coagulate the milk proteins to form the cheese curds.
Step 5
Using a wooden spoon or silicone spatula, gently stir the mixture just 2 to 3 times, reaching the bottom of the pot. Avoid over-stirring, as this can break up the delicate cheese curds. Let it sit undisturbed on medium-low heat for 1 minute.
Step 6
You should start to see the milk separating into curds and whey, resembling soft tofu. Once this happens, immediately turn off the heat. Do not continue to cook after the curds have formed. Remove the pot from the heat and let it cool slightly for a few minutes. It should still be warm to the touch, but not hot.
Step 7
Line a sieve or colander with cheesecloth, a fine-mesh nut milk bag, or a large reusable tea bag. Carefully ladle the curds and whey into the lined sieve. The clear liquid that drains through is called whey, and it can be saved for other culinary uses like soups or baking.
Step 8
Gather the edges of the cheesecloth or bag to enclose the curds. Gently press down with a spatula or your hands to help drain the excess whey. The amount of time you let it drain will determine the final consistency. For a softer, spreadable ricotta, drain for 2-3 hours. For a firmer, more compact cheese, drain for 4-5 hours. The longer it drains, the firmer it will become.
Step 9
Once drained to your desired consistency, transfer the ricotta cheese to a clean airtight container. While it can be eaten immediately, chilling it in the refrigerator for at least 1-2 hours will allow the flavors to meld and the texture to set further. For the best flavor, allow it to ripen in the refrigerator for 1-2 days.
Step 10
Enjoy your homemade ricotta cheese! It’s wonderful served on whole-wheat crackers with fresh fruits like berries or figs. It’s also a delightful treat for kids or a sophisticated appetizer paired with a glass of wine. Drizzle with honey or olive oil for an extra touch of flavor.
