Homemade Ricotta Cheese

I love ricotta cheese. It is really versatile. You can use it in desserts, breakfasts, Italian dishes, spreads… I do find that the texture and the cheese can be a little dry. When I make cannoli, I have always used a particular brand of whole milk cannoli because it has a more creamy texture.

I recently found just how easy it is to make homemade ricotta cheese. I was so excited because I have so much more control over the consistency and texture of the cheese to better match the dish I’m making. Plus the fresher the better.

The equipment you need to make ricotta is a heavy sauce pan, a fine mesh strainer, and some cheese cloth. For ingredients, you need milk, cream, salt, and vinegar or lemon juice. That’s it!

You make the base of the cheese by combining the milk, cream, and salt in a heavy sauce pan and bring it to a rolling boil over medium high heat. Then, add your acid and let the milk curdle. It takes about 1-5 minutes. Finally, pour the mixture into a cheese cloth lined fine mesh strainer resting in a bowl. The whey will separate out, leaving the cheese behind. Drain until it reaches your desired consistency. You can speed up the process by twisting the cloth together and providing a little bit of pressure.

INGREDIENTS:

• 3 ½ cups milk
• 2 ½ cups cream
• 1 teaspoon salt
• 3 tablespoons white wine vinegar or lemon juice

EQUIPMENT:

• Cheese cloth
• Fine mesh strainer

INSTRUCTIONS:

Add milk, cream, and salt to a heavy pot and bring to a rolling boil.  Remove from heat and add the vinegar or lemon juice.  Mix together.  The mixture will start to curdle.  Allow the mixture to sit for 1-5 minutes.  Put your strainer in a bowl and line it with a 2-4 layers of cheese cloth.  Carefully pour your milk mixture into the cheese cloth and allow to drain until you reach the desired consistency, about 30-60 minutes.  You can cool in the refrigerator or use immediately.