Homemade Ricotta Recipe
Introduction
Making homemade ricotta is easier than you might think, and it offers a fresh, creamy alternative to store-bought versions. With just a few simple ingredients, you can enjoy rich, smooth ricotta perfect for pastas, salads, or desserts.
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 tablespoons fresh-squeezed lemon juice
Instructions
- Step 1: In a saucepan, combine the whole milk, heavy cream, and kosher salt. Heat over medium, stirring frequently, until the mixture reaches a bare simmer at 200°F on an instant-read thermometer.
- Step 2: Turn off the heat but keep the pot in place. Slowly stir in the lemon juice using a gentle figure-8 motion. Let the mixture sit undisturbed for 10 to 15 minutes to allow curds to form.
- Step 3: Line a fine-mesh strainer with cheesecloth and set it over a bowl. Gently scoop the curds with a slotted spoon into the cheesecloth.
- Step 4: Let the ricotta drain in the cheesecloth for about 15 minutes. Transfer to a container and store in the refrigerator until ready to use.
Tips & Variations
- For creamier ricotta, use full-fat milk and cream. For a tangier flavor, try substituting lemon juice with white vinegar.
- Make sure not to stir the mixture after adding lemon juice to allow proper curd formation.
- Use fresh cheesecloth or a clean kitchen towel to strain for the best texture.
Storage
Store homemade ricotta in an airtight container in the refrigerator for up to 3 days. To rehydrate slightly dried ricotta, stir in a little cream or milk before using. Avoid freezing, as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat milk to make ricotta?
Low-fat milk will work but the ricotta will be less creamy and richer in texture with whole milk and cream.
What can I do with leftover whey?
Whey can be used in smoothies, soups, or bread recipes as a nutritious liquid replacement for water or milk.
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Homemade Ricotta Recipe
- Total Time: 35 minutes
- Yield: About 1 1/2 cups ricotta 1x
Description
This Homemade Ricotta recipe is a simple and delicious way to make fresh ricotta cheese at home using just a few ingredients. Creamy, mild, and versatile, it can be used in a variety of dishes from pastas to desserts. The process involves gently heating milk and cream, curdling with lemon juice, then straining to achieve a smooth, fluffy texture.
Ingredients
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 tablespoons fresh-squeezed lemon juice
Instructions
- Heat the milk mixture: In a saucepan, combine the whole milk, heavy cream, and a pinch of kosher salt. Heat the mixture over medium heat, stirring often to prevent scorching, until it reaches a bare simmer at around 200°F as measured with an instant-read thermometer.
- Add lemon juice: Turn off the burner, but keep the pot in place. Slowly and gently stir in the fresh lemon juice using a figure-8 motion. Then let the mixture rest undisturbed for 10 to 15 minutes to allow curds to form.
- Strain the curds: Line a fine-mesh strainer with cheesecloth and set it over a bowl. Using a slotted spoon, carefully scoop the curds into the cheesecloth-lined strainer, separating the curds from the whey.
- Drain and store: Let the ricotta drain in the cheesecloth for about 15 minutes for a creamy texture. Transfer to a container and store in the refrigerator until ready to use.
Notes
- Use a thermometer to ensure the milk mixture reaches the correct temperature for proper curd formation.
- Do not stir the milk and lemon juice mixture after adding the lemon juice to allow curds to form properly.
- The longer you drain the ricotta, the thicker it will become; adjust draining time based on desired consistency.
- Homemade ricotta is best used within 3 to 4 days when stored in the refrigerator.
- For a tangier ricotta flavor, you can experiment with adding a bit more lemon juice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dairy
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade ricotta, ricotta cheese recipe, fresh ricotta, Italian cheese, easy cheese making
