Soft Homemade Ricotta Cheese from Failed Yogurt
Soft Homemade Ricotta Cheese from Failed Yogurt
Did your homemade yogurt fail? Don’t discard it! Transform it into flavorful ricotta cheese!
My first attempt at making yogurt yesterday didn’t quite set as expected, likely because the fermented milk was a day past its prime. I suspect it needed a few more hours to thicken, but my husband decided to put it in the fridge while I was asleep. Fortunately, this gave me the perfect opportunity to make ricotta cheese after a long time! Freshly made ricotta cheese boasts a richness and freshness incomparable to store-bought versions. Enjoy it in salads, on toast, in pasta, and more!
Main Ingredients- Failed yogurt, 1300ml (it’s okay if it’s not thick!)
- Salt, 1 tsp
- Double-strength vinegar, 1 Tbsp
Cooking Instructions
Step 1
First, prepare your slightly runny or unexpectedly thin failed yogurt. It doesn’t matter if it was made with a yogurt maker or using store-bought yogurt.
Step 2
Pour the prepared yogurt into a pot and bring it to a simmer over medium heat. It’s crucial to stir gently and continuously with a spatula to prevent sticking or burning. Be careful not to let the yogurt clump or scorch.
Step 3
Once small, fine bubbles start to appear around the edges of the pot, add 1 teaspoon of salt and stir well to combine. Salt enhances the cheese’s flavor.
Step 4
When round, bubble-like formations begin to appear in the center of the yogurt mixture, reduce the heat to medium-low. Then, carefully add 1 tablespoon of double-strength vinegar and stir gently. The acidity from the vinegar helps separate the whey.
Step 5
At this point, the yogurt will start to curdle, separating into a clear liquid (whey) and white solid pieces (cheese curds). Avoid stirring too frequently; gently stir just once in a while and wait for it to come to a boil. Over-stirring can prevent the cheese from clumping properly.
Step 6
As the mixture begins to boil overall, immediately reduce the heat to low. Let it simmer for another 1-2 minutes, then remove from the heat. Boiling for too long can make the cheese tough.
Step 7
Line a fine-mesh sieve with cheesecloth (or muslin cloth), folded over twice. Gently pour the cooked yogurt mixture onto the cheesecloth. The clear liquid draining out is the whey, and the white substance caught in the cloth is your ricotta cheese. Let it drain naturally for a while.
Step 8
Once a good amount of whey has drained, carefully gather the edges of the cheesecloth and twist it gently. Squeeze out the remaining whey by lightly twisting and pressing. Avoid squeezing too hard, as this will remove too much moisture and result in dry, crumbly cheese. The secret to soft ricotta is to squeeze until it still feels slightly moist to the touch.
Step 9
Using a spatula, scrape the ricotta cheese from the cheesecloth and transfer it into a clean container. Now you’re ready to enjoy your fresh, healthy, homemade ricotta cheese!
