About a month ago I learned that it was easily possible to make homemade ricotta cheese. Why I never knew this.. I don’t know. As much as I use ricotta, making your own just makes sense. I did some digging and although it’s almost just as cheap to purchase ricotta depending on the brand, the real difference lies in the taste.
Store bought brands are blah blah bland. They need to be doctored up heavily to derive any sort of taste and even then it doesn’t make your meals taste spectacular. Homemade ricotta, on the other hand, has this creamy, rich flavor with an amazing depth that I never knew ricotta had. I love when food surprises me and the flavor of homemade ricotta surprised me beyond belief. Use a non-reactive pot such as one made from stainless steel or Teflon lined. I used a Teflon lined pot and it worked just fine for me. Pour in the heavy whipping cream, whole milk, and salt:
Bring to a boil, stirring occasionally. As soon as it boils, turn off the heat and pour in the vinegar and lemon juice:
Let it sit for 2 minutes while the curds form. You can see them start to form right away on your spoon:
While you are letting the curds form, get you setup ready to drain the cheese. I used a colander over a pot and a this dish rag instead of cheese cloth. The this rag worked fine for me as I don’t have affordable access to cheese cloth where I live:
Pour in the cheese mixture and let it drain for about 30 minutes. The longer you let it drain the dryer your ricotta cheese will be. I like mine dryer and thicker.
After sitting for 30 minutes you should have a nice batch of whey in your drain pan. Instead of throwing it away, keep it for use in soups as a soup base:
Now you are ready to remove your ricotta cheese into a bowl. It will make approximately 2 1/2 cups of cheese.
You can use ricotta cheese as a spread on bread, as a filling for ravioli, or for an extra layer of flavor in salads. Use your imagination!
- 5 cups of whole milk
- 2 cups of heavy whipping cream
- 1 teaspoon salt
- 2 tablespoons distilled white vinegar
- 1 tablespoon of lemon juice
- Stir in the whole milk, heavy whipping cream, and salt into a non-reactive pot. (Stainless steel or Teflon). Bring to a boil while stirring occasionally.
- As soon as it boils, turn off heat. Stir in the vinegar and lemon juice. Let sit for 2 minutes to let the curd separate from the whey.
- Stack a colander over a pot and line the colander with cheese cloth or a thin clean dish rag. Pour the cheese mixture into this to drain. Let it drain for about 30 minutes.
- Enjoy your ricotta cheese!