Here’s the deal, I can pretty much guarantee you won’t be buying a tub of that chalky tasting ricotta from your local grocer after making this fresh Homemade Ricotta Cheese. I’ve often wondered why it was even an ingredient in so many recipes, the grocery versions are completely flavorless in my opinion.
Little Miss Muffet
Sat on her tuffet,
Eating her curds and whey;
Along came a spider[
Who sat down beside her
And frightened Miss Muffet away.
This recipe, although not revolutionary, is far superior to store-bought ricotta, and is truly perfect on the buds (taste-buds that is). Because you control how thick and billowy or thinner consistency. You control the flavoring from the added acid (fresh lemon juice or a flavored vinegar). And you control how it’s used in your cooking, it’s that simple.
- it’s SO creamy and the flavor is exceptional
- ideal for pasta dishes or a lovely quiche (recipe soon!)
- only four ingredients with minimal hands-on time
Whey-t a minute, wha?
Nothing needs to go to waste. Use the leftover whey (the liquid that is strained from the cheese) in soups, risotto, or breads. Freeze it in ice cube trays for your smoothies and add some extra protein. Feed it to acid-loving plants. It has so much flavor, try and use it!Print
Homemade Ricotta Cheese
The acid in the vinegar is what turns the hot milk and cream mixture into curds. Lemons vary in acidity, so if it’s not curdling enough for you, add a tablespoon of extra vinegar.
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 50 minutes
- Yield: about 2 cups 1x
- Category: Misc.
- Method: Stove-top
- Cuisine: American
- 8 cups whole milk
- 1/3 cup white vinegar
- 2 teaspoons kosher salt
Place a heavy pot (large enough to hold all the milk), over medium-high heat. Add the milk and bring to a low boil (goal is between 175-180 degrees), keep an eye on it and stir occasionally so the mixture doesn’t scald.
While waiting for the pot to boil (be sure to keep an eye on it, when it starts, it can erupt all over the place, which is a mess to clean-up!). Wet a piece of cheesecloth across a fine-mesh strainer over a bowl to catch the whey. Set aside.
Once it has come to the low-boil, turn off the heat and add the white vinegar and salt, stir and let it rest for about 15 minutes. The vinegar will start the curdling process, you may need to add a little more vinegar (1 tab or so) if you aren’t getting the desired curd.
Pour the mixture through the strainer and let it sit for 30-40 minutes (less if you want a looser curd, longer for a firm mixture) When the mixture has drained to your liking, remove from the cheesecloth into a storage container. Cool completely and fridge-it for up to 5-days, or use immediately in your favorite recipes.
Save the whey! Use it in smoothies, or as you would buttermilk in any recipe. You can even make a caramel with the whey.
Keywords: homemade ricotta cheese, fresh ricotta, whey, whole milk and cream ricotta, curds, quiche recipe, lasagna recipe
Use this homemade ricotta cheese in so many recipes. Try it in my Asparagus and Ricotta Quiche, or use it on some grilled bread for bruschetta. It’s really versatile.
Thank you for stopping by my website. Be sure to let me know if you make this ricotta recipe and how it turns out.