The container of ricotta from the grocery store doesn’t begin to compare to the rich and creamy texture of homemade cheese. Easy to make and long on flavor, making simple cheeses is a great family project.
Related: Ricotta Spring Toast
Homemade Ricotta Cheese
Servings
1 Servings
Ingredients
- 6 cups whole milk don’t skimp and use low fat, it won’t be the best it can be!
- 2 cups heavy cream
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
Instructions
- In a medium saucepan, combine the milk, heavy cream, lemon juice and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1-2 minutes, you will see curds begin to form.
- Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes.
- Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.
- Store the ricotta, covered, in the refrigerator for up to 5 days.
Either one will work.
Thanks for the quick response! Much like making tofu. I used apple cider vinegar, when I couldn’t get Nigari in Israel.
The directions speak of “vinegar” while the ingredients call for lemon juice. Which is preferable?
The nutrients and useful “bits” ( milk solids) have been removed in the process.
That is why cheesemaking was invented, as a way of preserving milk!
It is not waste! It is just cloudy water!
This sounds easy enough but I hate waste. Is there anything that can be doen with the whey (of which it sounds like there is a lot.
once tried..you will never go back to mealy stuff offered at the supermarket/
enjoy!
Thanks for replying! I definitely want to give it a try.
there really isnt a huge yield. you will end up with 2 1/2 cups of ricotta that is light and fluffy and will stay that way for up to 7 days in the refrigerator.
if you freeze it it will become dry and crumbly!
grill some crostini and slather it on the bread with heirloom tomatoes and fresh basil.
serve it for breakfast on leftover challah
and use it for delicious decadent pancakes
Great question, you can, but it will change the product a bit, should be okay if you will use it for a cooked dish like lasagna.
This looks like it makes a lot. Is it freezable?