Homemade Ricotta Cheese

Ricotta cheese is a rich, creamy and snowy white cheese, that can be made with just 3-ingredients. Learn how to make this cheese at home.

Milk, cream and a little lemon juice – that’s all you need to make a batch of rich and creamy ricotta cheese.

About Ricotta Cheese

Ricotta is an Italian whey cheese which is made from cow milk. It has a soft and creamy texture.

How to make Ricotta Cheese

It is made by bringing the milk and cream to a simmer. Then to form curds, lemon juice, buttermilk or vinegar is added. The milk separates into two things. One is milk solids, known as curds. The other one is whey, which is the thin liquid that is left behind. Then the curd is cooled and strained.

How to store Ricotta Cheese

Ricotta can be stored in an airtight container in the refrigerator for up to 3-4 days. If it becomes yellowish or develops mould, then discard it immediately.

How to use Ricotta Cheese

Use this cheese in lasagna or ravioli. You can also use it as a spread in sandwiches or sprinkle it over pizza or pasta salads.

Prep Time – 10 minutes |Cook Time – 15 minutes | Total Time – 25 minutes

Yield – 2 cups

Ingredients:

• 2-litre whole milk
• 1 cup or 225 ml heavy cream
• ½ tsp salt
• 4 tbsp lemon juice

Cooking Directions:

Pour milk, heavy cream and salt into a large non-stick pot. Place it over medium heat.

When the mixture comes to a simmer stir in the lemon juice, one tablespoon at a time.

Stir gently with a wooden spoon and turn the heat down to medium-low. The mixture will start curdling. Turn the heat off and allow it to sit for 5 minutes.

Once fully curdled, pour it into a large strainer or sieve lined with cheesecloth. Allow it to drain for 10 minutes if you want the ricotta cheese to be soft. But if you want a firm cheese, then let it sit for an hour.

Enjoy this freshly made ricotta cheese with bread or add it to pizza, pasta or lasagna.

Note:

1. Store this cheese in an airtight container in the refrigerator for up to 3-4 days.
2. The thin liquid that is left after draining the cheese is known as whey. It is rich in protein, vitamins and minerals. Whey can be used in place of buttermilk or milk in baking. Like bread, pizza dough, etc.
3. If the cheese has become too dry, then add a few tablespoons of the leftover whey before storing it.

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Ricotta Cheese

Easiest homemade ricotta cheese recipe.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Ingredient

Cuisine Italian

Servings 2 cups

Ingredients

  

• 2- litre whole milk
• 1 cup or 225 ml heavy cream
• ½ tsp salt
• 4 tbsp lemon juice

Instructions

 

• Pour milk, heavy cream and salt into a large non-stick pot. Place it over medium heat.
• When the mixture comes to a simmer stir in the lemon juice, one tablespoon at a time.
• Stir gently with a wooden spoon and turn the heat down to medium-low. The mixture will start curdling. Turn the heat off and allow it to sit for 5 minutes.
• Once fully curdled, pour it into a large strainer or sieve lined with cheesecloth. Allow it to drain for 10 minutes if you want the ricotta cheese to be soft. But if you want a firm cheese, then let it sit for an hour.
• Enjoy this freshly made ricotta cheese with bread or add it to pizza, pasta or lasagna.

Notes

• Store the ricotta cheese in an airtight container in the refrigerator for up to 3-4 days.
• The thin liquid that is left after draining the cheese is known as whey. It is rich in protein, vitamins and minerals. Whey can be used in place of buttermilk or milk in baking. Like bread, pizza dough, etc.
• If the ricotta cheese has become too dry, then add a few tablespoons of the leftover whey before storing it.

Keyword cheese recipe, homemade cheese

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Happy Cooking!