Homemade Ricotta Cheese

April 24, 2020

Homemade Ricotta Cheese
 

Ingredients

  • 8 cups Whole Milk
  • 1 1/2 cups Heavy cream
  • 1 TBS kosher salt
  • 1/4 cup acid (lemon, vinegar, etc)*

Tools

  • Strainer
  • cheesecloth
  • candy thermometer

Steps

  1. Line a strainer with three layers of cheesecloth. Place the strainer over a bowl and set aside.
  2. Combine milk, heavy cream, and salt in a pot like a Dutch oven.
  3. Attach the candy thermometer to the side of the pot. Then, place the pot with the milk and cream mixture over medium-high heat and lightly stir periodically. 
  4. Wait about 15 minutes until the candy thermometer reads 185°F. Turn OFF the heat and add your acid. Stir lightly a couple of times to incorporate the acid. Then, let the mixture sit undisturbed for at least 5 minutes. 
  5. CAREFULLY, pour the mixture into the prepared strainer with cheesecloth and bowl underneath. The majority of the whey will strain into the bowl. The curds sit in the strainer for **20 minutes, you can go longer if you want firmer ricotta. 
  6. Next, lightly gather the cheesecloth to make a pouch with the curds inside, lightly wring out the whey.
  7. Add kosher salt.
  8. Gently fluff and let cool in the fridge.

 

*NOTES

*For acid, I used 2 small lemons and topped off the remaining with white distilled vinegar, to make 1/4 cup.

**For a firmer cheese, let the cheese sit for 30-45 minutes.

 

 

Subscribe
RSS
Archive
January February March April (5) May (3) June (2) July (1) August (1) September October November December
January February (2) March April May June July August September October November December