Making homemade ricotta is surprisingly simple and rewarding. The result is a soft, creamy cheese with a rich, fresh flavor that far surpasses store-bought versions. With just a few basic ingredients, you can whip up ricotta cheese that works beautifully in both sweet and savory dishes. Whether you’re spreading it on toast, stirring it into pasta, or using it in desserts, homemade ricotta will quickly become a kitchen staple.
Ingredients:
- 4 cups whole milk
- 1 cup heavy cream (optional, for extra richness)
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice (or white vinegar)
Instructions:
- Heat the milk: In a large pot, combine the milk, heavy cream (if using), and salt. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Do not let it boil. You want to see steam rising and tiny bubbles forming around the edges of the pot.
- Add the acid: Once the milk mixture is hot, remove it from the heat and stir in the lemon juice (or vinegar). Let the mixture sit undisturbed for 5-10 minutes. You will see curds forming as the milk separates into curds (solid) and whey (liquid).
- Strain the curds: Line a fine-mesh sieve or colander with cheesecloth or a clean kitchen towel and place it over a large bowl or pot. Carefully pour the curds and whey into the sieve, allowing the liquid whey to drain through while the curds remain in the cheesecloth. Let it drain for 5-20 minutes, depending on how creamy or firm you like your ricotta. For a creamier ricotta, drain for a shorter time; for firmer ricotta, drain longer.
- Cool and store: Once the ricotta has drained to your desired consistency, transfer it to a bowl and enjoy immediately or cover and refrigerate. Homemade ricotta will keep in the fridge for up to 4-5 days.
Optional:
- Flavoring: For savory applications, you can add fresh herbs, a drizzle of olive oil, or extra salt to taste. For sweet dishes, stir in a touch of honey or vanilla.
Tips:
- The leftover whey can be used in smoothies, soups, or as a liquid in bread making.
- Fresh ricotta is best eaten the same day but can be stored for up to a few days in an airtight container.
This homemade ricotta is creamy, rich, and so versatile. It’s perfect for lasagna, stuffed shells, or just spread on crusty bread with a drizzle of honey!
