I would read about making my own ricotta cheese and think who needs to do that but then day I forgot to buy ricotta for a recipe I was making. I was not in the mood to go back out to the store that day. So with a quick visit to the internet I found a recipe using just milk , vinegar and salt, ingredients I always have at home, thankfully! I could not believe how easy it was to make and it tasted so good. Over time I’ve experimented with many versions and they all work. I think the recipe to use actually depends on how you are using the ricotta. If the ricotta is one of the star ingredients of your dish you might choose the richest version of ricotta using heavy cream, but it you are mixing it into something else like a salad or into a pasta you might choose the all milk or buttermilk version. I’ve enjoyed all of these ricotta cheeses and I must say I regularly choose DIY over buying now that I know how easy it is.
From by the bay wishing you DIY food memories!
Maryann
Homemade Ricotta Cheese
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 2 tablespoons white vinegar
- 1 teaspoon fine sea salt
Directions
Line a sieve with a dampened cheesecloth and place over a bowl to strain the cheese. Place all the ingredients in a saucepan over medium heat. Bring to a full boil, stirring occasionally. The mixture will start to separate in curds ( the thick part that is the cheese) and whey ( the thin liquid you drain off). Once that happens, pour into the sieve, catching the ricotta into the cheesecloth lined sieve. Let stand for 20 to 25 minutes letting the liquid drain off. Let drain depending how thick and moist you want. the longer it drains the thicker and drier the ricotta. Once drained, take the cheese out of the cheesecloth and store in a container in the refrigerator until ready to use. This will stay 3 to 4 days.
Variations – all good and I’ve made and enjoyed each one depending on the ingredients on hand.
- Use only whole milk for a slightly less creamy version, this is great if you don’t have any heavy cream.
- Replace the heavy cream with buttermilk, don’t use any vinegar for a drier textured ricotta, good for cooking
