Homemade Ricotta

Here’s how to make homemade ricotta cheese in under an hour. Serve it with honey and berries or add it to your next pizza.

YOU CAN EASILY MAKE YOUR OWN RICOTTA CHEESE AT HOME, AND IN UNDER AN HOUR! Yep.

I enjoy making this recipe and using it up in both savory and sweet dishes such as tossed in pasta, topping off gorgeous pizzas, in toasted sandwiches, salads and so many more recipes. One of the simplest desserts is to serve it with honey and fresh fruits.

Ricotta cheese is so versatile and will take on the flavors you compliment it with beautifully.

One of my favorite ways to enjoy it, is to serve it up simply with a drizzle of honey and fresh fruit such as blueberries and lemon zest, it’s literally perfect anytime from breakfast and lunch to snacks and even as an easy dessert.

I do want to warn you that making Ricotta, isn’t a pretty process, but it’s really cool culinary science! This is would be a fun recipe to make with your kids as well.

Making your own Ricotta Cheese is completely rewarding, the flavors are so fresh and there are many ways to incorporate it into your recipes.


Homemade Ricotta
 
Prep Time
Cook Time
Total Time
 
Serves: 3 to 4 cups
Ingredients
  • 1 gallon Whole Milk
  • 2 tsp Salt
  • ⅔ cup fresh Lemon Juice
Instructions
  1. In a large stock pot or dutch oven, add the Milk and heat over medium heat to 200°F. Do not let the milk come to a boil.
  2. Remove the milk from the heat, add in the Salt and Lemon Juice, stir and then allow to rest for 10 minutes. Mixture will start to separate quickly, and it won't be pretty but don't panic.
  3. Take a large pot and place a colander or sieve over it, line with a double layer of cheesecloth, then using a slotted spoon, transfer as much of the curds to drain. Pour in remaining liquid, the whey, and remaining curds. Allow to drain for 10 minutes and up to 1 hour. Reserve about ½ - 1 cup of whey, in case you find that your Ricotta is too dry.
  4. Once drained, keep stored in an airtight container in the refrigerator for up to a week.
Notes
I like to drain my Ricotta around the 30 - 45 minute mark. The longer you drain it, the drier it will be.

Keep some of the whey aside in case you need to stir it back into your Ricotta.

They whey is a great source of protein and can be added to soups, smoothies and more.

 

Stacey M Doyle

A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.

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