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.
What’s Great About This Recipe
Step-by-step: How to Make Ricotta at Home
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.
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.
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.
Let the curds cool down before you strain the liquid. Place a cheesecloth or a strainer and drain the curds for an hour.
Transfer to a glass container and refrigerate until ready to use. The fresh ricotta will keep in the fridge for a week.
Best Way to Use Homemade Ricotta
More Recipes to Try From Cafe Osharak
If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!
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.
