May 7, 2014
A soft Italian cheese, traditionally made from whey, which is drained and then lightly cooked, it is creamy and light with a slightly grainy texture and a very delicate flavour. Here is our version of a simple ricotta that you can easily make at home. It will store in the fridge for up to 5 days.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Generous
How to Make Homemade Ricotta
Large heavy based pan
Instant read thermometer
Cheese cloth or muslin
- Warm the milk to 200°F- 88c: Pour the milk and cream into a large pan and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
- Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice and the salt. Stir gently to combine.
- Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.
- Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour).
- Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
- Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.