Ricotta is a light, fluffy, fresh cow or goat milk cheese and very easy to make. This delicious homemade ricotta cheese recipe has a better texture and flavor than store bought and can be used in appetizers, entrées, and desserts. Stuff pastas, mushrooms, fruits, and vegetables. Top pizzas or soups. Make dips. Use it as a spread. It’s delicious on crostini with fruit jam. Make Italian lemon ricotta cake.
If you omit the salt it is called mató, a traditional Catalan cheese eaten with honey.
If you’d like to make a fresh farmer’s cheese (ricotta salata) wrap it in cheese cloth, press it beneath a weight, and refrigerate overnight.
EQUIPMENT: saucepan, strainer, whisk, Thermapen One, cheesecloth, large bowl (for water bath), medium bowl (for straining)
Ricotta Cheese
Cuisine: ItalianDifficulty: Easy6
servings10
minutes15
minutes15
minutes20
All you need is whole cow or goat’s milk and some vinegar and salt. Any grocery store should have cheesecloth.
Ingredients
1 quart whole cow or goat milk
2 tablespoons white vinegar
1/2 teaspoon sea salt
jam or honey, for serving
crostini or crackers, for serving
Directions
- Prepare a large bowl with ice water.
- Arrange cheesecloth into four single layers, place it over a strainer, and put strainer over empty medium bowl.
- Place a saucepan over medium heat.
- Heat milk while stirring. Add salt if you chose to make ricotta. Omit it if you chose to make mató.
- When milk reaches 195°F, remove saucepan from heat and quickly stir in vinegar (no more than a few seconds). Let sit undisturbed. This step is critical. If you stir too long, you will prevent coagulation and won’t make cheese.
- Place saucepan in bowl of ice water to cool. When the temperature reaches 100˚F, pour contents of saucepan into strainer covered with cheesecloth. This allows the whey to pass through, while the curds remain in the strainer. You may have to gently stir or shake curds to help whey drain.
- Let drain until the desired texture is reached. About 15 minutes for soft ricotta, 20 minutes for firm and creamy, and 30 minutes for firm and slightly dry.
- Fold the edges of cheesecloth over curds, place in a covered bowl or container, and refrigerate. The cheese will thicken as it cools.
I have never thought of making cheese by myself, mainly because I always thought that the process must have been so complicated. Your instruction of how to make it sounds very simple and easy to manage even for someone like me who come from a culture that cheese is something strange or rarely consumed. I am going to try this. Thank you so much for sharing, much appreciated. 🌹
Thank you.
I’ll be thrilled to hear about your results.