How to make Homemade Ricotta Cheese
Try making your own ricotta cheese at home! It's quick, easy, cheap and so much fresher than most ricottas you buy in the store.
Ingredients
- 1 litre of full cream milk (wholemilk)
- A good pinch of salt
- 2 tablespoons of lemon juice or vinegar
- (have a sheet of cheesecloth with you as well)
Instructions
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Put your milk and a good pinch of salt in a pot. Heat up over the stove on high heat (keep an eye on the milk as it can boil over and make a huge mess).
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Just as the milk comes to a boil, turn the heat off, then add your lemon juice/vinegar. Give the milk a gentle stir, you should start to see the curds separate from the water content. Set the pot aside then leave it for about 15 minutes.
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Put a sieve over a large bowl, then put a layer of cheesecloth over that sieve. Strain the cheese curds, then leave the ricotta to dry out on the cheesecloth. I recommend anywhere between 30-60 minutes. The longer you leave the cheese, the dryer the consistency will be.
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From there, put your ricotta cheese in a container, then store it in your fridge.
Recipe Video
Recipe Notes
- Fresh, homemade ricotta can keep in your fridge for about a fortnight.
- When you add the acid, stir the milk once and once only.
- Using cheesecloth will leave you with a much better result.
- I highly recommend that you that you use full cream milk (wholemilk). Any type of reduced fat milk won't leave you with a high-quality result.
- The longer you leave the cheese to sit in the cheesecloth, the dryer it will be.