Homemade Ricotta Cheese

Home Made Ricotta Cheese

Ricotta is a soft cheese made from leftover whey from the cheese-making process (and adding an acid to the whey and gently warming the mixture.) Since cheesemaking is not something I do on a regular basis, I use whole milk and add acid to it. You get creamy and delicious ricotta with whole milk and it’s not a very complicated process.

I pour half a gallon of milk into a pot and gently warm it up until it reaches 150-160°F. Pour ¼ cup of distilled white vinegar or 2 tablespoons lemon juice and give it a stir.

Homemade Ricotta Cheese 2

Lower the heat and keep stirring until the milk starts coagulating and curds form. Do not let it boil. Boiling will make the cheese rubbery and grainy. The ideal temperature is between 175- 200 °F.

Homemade Ricotta Cheese 7

After 10-15 minutes, check if all the milk solids are coagulated, by gently pulling the curds with a slotted spoon to the side. If the whey is milky and white, let it cook a little bit longer until the whey is more cloudy-clear.  

The curd in a pot with the thermometer.

Let the curds cool down before you strain the liquid. Place a cheesecloth or a strainer and drain the curds for an hour. 

Scooping the ricotta curds into the draining containers.
Ricotta is draining in cheese making baskets.

Transfer to a glass container and refrigerate until ready to use. The fresh ricotta will keep in the fridge for a week.

Homemade Ricotta Cheese

Easy and affordable homemade ricotta cheese only requires a few ingredients. It can be used with savory and sweet dishes.
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Homemade Ricotta Cheese

Ingredients

  • ½ gallon milk
  • ¼ cup distilled vinegar or lemon juice
  • Sea salt

Instructions

  • Pour the milk into a pot and gently warm it until it reaches 150-160°F.
  • Pour ¼ cup of distilled white vinegar or 2 tablespoons lemon juice and give it a stir.
  • Lower the heat and keep stirring until the milk starts coagulating and curds form. Do not let it boil. Boiling will make the cheese rubbery and grainy. The ideal temperature is between 175- 200 °F. Let it cook a little bit longer until the whey separates completely.
  • Let the curds cool down before you strain the liquid. Place a cheesecloth over a strainer and drain the curds for an hour.
  • Transfer to a glass container and refrigerate until ready to use.
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