Homemade Ricotta

Homemade Ricotta

As a passionate cheese enthusiast and a dedicated student of the art of cheesemaking, this year I have embarked on a journey to learn how to make various types of fresh cheeses. Ricotta cheese, with its creamy texture and delicate flavor, has been one of my favorite discoveries. In this recipe, I will guide you through the process of making your own homemade ricotta cheese from scratch. With just a few simple steps, you can enjoy the satisfaction of creating this delightful cheese right in your own kitchen.

Ingredients:

1 liter whole milk

250 milliliters heavy cream

2 tablespoons white vinegar or lemon juice

1/2 teaspoon salt

Special Tools:

Food Thermometer

Cheesecloth

Directions:

1. In a large sterilised pot, combine the whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 85°C (185°F). Use a food thermometer to monitor the temperature.

2. Once the milk mixture reaches the desired temperature, remove it from the heat.

3. Add the white vinegar or lemon juice to the pot, stirring gently to combine. Allow the mixture to sit undisturbed for about 10 minutes. This will cause the milk to curdle and separate into curds and whey.

4. Line a colander or sieve with a double layer of cheesecloth or a clean kitchen towel. Place the colander over a large bowl to catch the whey.

5. Carefully pour the curdled milk mixture into the lined colander, allowing the whey to drain through. Let it drain for approximately 30 minutes to 1 hour, or until the desired consistency is reached. The longer you drain, the firmer the ricotta will become.

6. Once the ricotta has reached your desired texture, transfer it to a bowl and gently stir in the salt.

7. Your homemade ricotta cheese is now ready to be enjoyed! Use it as a versatile ingredient in both sweet and savory dishes, such as pasta, lasagna, cannoli, or even spread it on toast with a drizzle of honey. Or my favourite way, some olive oil and olives to dip bread in.

Note: Fresh homemade ricotta cheese is best enjoyed within a few days. Store it in an airtight container in the fridge. The whey collected during the draining process can be used in various recipes or as a nutritious addition to smoothies.

Embrace the joys of learning and the art of cheesemaking as you delight in the creamy richness of your very own homemade ricotta cheese. The satisfaction of creating such a versatile ingredient from scratch is truly rewarding.

Happy cheesemaking!