Recipe: Fresh Homemade Ricotta Cheese

Recipe: Fresh Homemade Ricotta Cheese

Robin Ratajczak
I am a huge fan of ricotta cheese and I was given a recipe that is so easy to make!
 
When I’m in Italy, I eat it almost daily! In our hometown, my neighbors and relatives have sheep and cows so we use the freshest of milk when I’m there. There is absolutely nothing like it… It’s rich and creamy in texture and taste! My favorite is cow ricotta but sheep ricotta is extremely popular amongst the locals!  
 
When I am back in the states, I use this recipe given to me by my friend, Claudia, and I make it regularly! I add it to my pastas, I top my pizzas with it, but I also love to have it on a piece of whole wheat toast or grilled bread with honey drizzled on top.
 
Don’t be intimidated... this is easiest Cheese to make! 
 
What you will need:
  • 1 gallon of whole milk 
  • 1/3 cup of white vinegar or lemon
  • A teaspoon of salt
  • A food thermometer
  • Cheesecloth and a colander
Heat 1 gallon of whole milk slowly until it reaches 185°… Stir to prevent scalding. Remove from the heat and stir in the salt or lemon  and 1/3 cup of white vinegar.
ricotta cheese
 
Let it sit for two hours. 
ricotta cheese
 
Line a colander with cheesecloth and scoop the curds into the colandar. 
ricotta cheese
 
I have cheese forms that I use ....I bring them back from Italy. Im sure you can find them on line  but they certainly are not necessary.
ricotta cheese
 
Once you have scooped all of the curds into your colander or cheese forms put them on a cookie sheet ... let it drain in the fridge. You can eat it anytime, a little warm right out of the pot or cooled after it’s been in the fridge for a while. 
 
Enjoy!
 
ricotta cheese

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