I first learned how to make ricotta when I had an abundance of heavy cream and wasn’t sure what to do with it. I quickly found out that making your own ricotta cheese at home is a super easy way to save money and feel the pride of creating something from scratch. In this post, I’ll walk you through the process of creating creamy homemade ricotta cheese using just a few simple ingredients.
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What is Ricotta Cheese?
Ricotta cheese, an Italian favorite, is known for its creamy texture and slightly sweet flavor. The word “ricotta” means “recooked,” referring to the traditional method of using leftover whey from other cheese-making processes. Unlike cottage cheese, ricotta has a finer, smoother texture, making it perfect for both savory and sweet dishes.
Seasonality of Dairy
The quality of your homemade ricotta largely depends on the freshness of the dairy you use. Although dairy cows produce milk year-round, the peak seasons are spring and summer when the milk’s flavor is at its best due to the cows grazing on fresh, seasonal grass. For the best result, try to use organic milks, raw milk, or high-quality cow’s milk. Avoid ultra-pasteurized milk as it doesn’t yield the best curds.
How to Use Ricotta Cheese
Ricotta cheese is incredibly versatile. Here are some favorite ways to use it:
- Pasta Dishes: Use it as a filling for ravioli or lasagna, or dollop it on top of pasta.
- On Sourdough Bread: Spread it on crusty bread with a drizzle of olive oil and a sprinkle of black pepper.
- Desserts: Incorporate it into desserts like cannoli, cheesecake, or lemon ricotta cookies.
- Breakfast: Add it to pancakes or mix it with fresh fruit for a nutritious breakfast.
- Savory Dishes: Use it in quiches, frittatas, or as a base for creamy dips.
The Simplicity of Making Ricotta Cheese at Home
One of the easiest cheeses to make, homemade ricotta requires only a few simple ingredients and tools. Making your own ricotta cheese allows you to enjoy fresh, creamy cheese without preservatives or additives found in store-bought food. Plus it’s a money saver! Here’s why it’s important:
- Health: Control the quality of ingredients, ensuring no artificial additives.
- Satisfaction: There’s a special joy in making your own cheese!
- Cost: Homemade ricotta is cheaper than store-bought.
Homemade Ricotta Cheese Recipe
Ingredients:
- 4 cups of whole milk
- 1 cup of heavy cream
- 1/2 tsp of salt
- 2 tbsp of fresh lemon juice (or white vinegar, or apple cider vinegar)
Instructions:
- Heat the Milk: In a large pot, combine the whole milk, heavy cream, and salt. Heat the milk mixture over medium-high heat, stirring occasionally to prevent scorching.
- Curd Formation: Once the milk reaches close to a full boil (around 190°F), remove from heat and add the lemon juice. Stir gently with a wooden spoon until curds begin to form. This should happen within a minute.
- Strain the Curds: Line a cheesecloth-lined colander or fine-mesh strainer with layers of cheesecloth. Carefully pour the milk mixture into the colander. Allow the curds to drain for about an hour at room temperature (depending on how dry you like your ricotta).
- Season: Once the ricotta has drained to your desired consistency, add salt or other seasonings to your ricotta for additional flavor. This is an optional step.
- Transfer and Store: Transfer it to an airtight container. Store in the refrigerator and use within a week.
Tips for First-Time Makers:
- Use a large bowl to catch the leftover whey, which can be used in baking or as a protein-rich addition to smoothies.
- For a creamier texture, let the ricotta strain for a little bit longer.
- If using skim milk or nonfat milk, the resulting ricotta will be less creamy.
How to Store Homemade Ricotta Cheese
Homemade ricotta cheese should be stored in an airtight container in the refrigerator. It’s best used within a week for optimal freshness and flavor. If you have leftover ricotta, it can be frozen, although it may lose some of its creamy texture. To prevent ice crystals, ensure it is well-wrapped and sealed tightly.
Making your own ricotta cheese at home is a straightforward process that results in a fresh, creamy product far superior to its store-bought counterparts. With just a few simple ingredients and tools, home you can enjoy the satisfaction of creating one of the easiest cheeses in your own kitchen. Whether you’re using it in savory pasta dishes or sweet desserts, fresh ricotta cheese is a versatile and delicious addition to your staples-from-scratch repertoire.
Equipment
Ingredients
- 4 cups of whole milk
- 1 cup of heavy cream
- 1/2 tsp of salt
- 2 tbsp of fresh lemon juice or white vinegar, or apple cider vinegar
Instructions
- Heat the Milk: In a large pot, combine the whole milk, heavy cream, and salt. Heat the milk mixture over medium-high heat, stirring occasionally to prevent scorching.
- Curd Formation: Once the milk reaches close to a full boil (around 190°F), remove from heat and add the lemon juice. Stir gently with a wooden spoon until curds begin to form. This should happen within a minute.
- Strain the Curds: Line a cheesecloth-lined colander or fine-mesh strainer with layers of cheesecloth. Carefully pour the milk mixture into the colander. Allow the curds to drain for about an hour at room temperature (depending on how dry you like your ricotta).
- Season: If desired, Once the ricotta has drained to your desired consistency, add salt or other seasonings to your ricotta for additional flavor.
- Transfer and Store: Transfer it to an airtight container. Store in the refrigerator and use within a week.
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