Homemade Ricotta Cheese Made Easily at Home
Homemade Ricotta Cheese Made Easily at Home
The Ultimate Guide to Making Delicious Homemade Ricotta Cheese
Introducing a recipe for homemade ricotta cheese that anyone can easily make at home with fresh milk and cream. It’s a super simple method that doesn’t require complex fermentation or aging processes; you just need to boil it down at home and separate the whey. Freshly made ricotta cheese offers an incomparable fresh and light flavor, along with a wonderfully thick and creamy texture that melts in your mouth. It’s perfect for salads, toast, pasta, and much more!
Essential Ingredients- 500ml Whole Milk (Do not use low-fat or skim milk)
- 250ml Fresh Heavy Cream
- 2/3 tsp Sea Salt (or fine salt)
- 1/3 tsp Brown Sugar (optional, adds a hint of sweetness)
- Juice of 1/2 Fresh Lemon
Cooking Instructions
Step 1
For a smooth texture and rich flavor in your ricotta cheese, be sure to use whole milk (full-fat milk). Low-fat or skim milk will not coagulate properly, making it difficult to achieve the desired consistency.
Step 2
Prepare a pot that is sufficiently large. A pot that is too small may cause the milk to boil over, so be cautious. Pour 500ml of whole milk into the prepared pot.
Step 3
Add 250ml of fresh heavy cream to the milk. The ideal ratio of milk to cream is 2:1. This ratio is crucial for determining the smoothness and richness of your ricotta cheese.
Step 4
Slowly heat the milk and cream over medium-low heat, simmering gently. Avoid boiling rapidly over high heat, as this can scorch the milk and prevent proper coagulation. Stir occasionally with chopsticks or a spatula to prevent sticking to the bottom.
Step 5
Once the milk is warm, stir in 2/3 tsp of salt and 1/3 tsp of brown sugar until well combined. You can use regular granulated sugar instead of brown sugar if preferred. Then, cut half a fresh lemon in half and squeeze its juice into the mixture. The lemon juice plays a key role in coagulating the milk proteins.
Step 6
After adding the lemon juice, it’s important not to stir too vigorously. Gently stir a couple of times and observe as the milk begins to slowly coagulate. Over-stirring can break down the cheese curds into small pieces, making it difficult to achieve a smooth texture.
Step 7
Reduce the heat to the lowest setting and continue to simmer for about 10 to 15 minutes. Be careful to prevent boiling over, and watch for the cheese curds to separate. Maintaining a temperature just below boiling point is ideal.
Step 8
Line a sieve with a clean cheesecloth (or muslin). Carefully pour the cooked cheese mixture from the pot into the prepared sieve. Be cautious as it will be hot!
Step 9
Gently gather the corners of the cheesecloth, tie them together, and lightly press to drain the excess whey (the liquid from the cheese). Avoid squeezing too hard, as this can result in a dry, crumbly cheese. Adjust the pressing based on your desired level of thickness.
Step 10
Once you’ve drained off most of the whey, carefully wrap the cheese-filled cheesecloth and place it in an airtight container or bowl. Refrigerate for at least half a day (minimum 4 hours). This chilling process will result in a thicker, richer ricotta cheese. Open the cheesecloth to check if it has reached your desired consistency.
Step 11
Store your freshly made homemade ricotta cheese in an airtight container in the refrigerator. Since it’s made with fresh ingredients, it’s best to consume it within 3-5 days. Enjoy your delicious homemade ricotta cheese, full of its rich and savory charm! It’s also wonderful as a salad dressing or spread on toast. ^^
