Making your own ricotta cheese is so easy, I wish I’d started doing it long ago. For someone who does a lot of baking & cooking of Italian recipes, it should’ve been a no-brainer! Better late than never.
With the how-to make ricotta cheese recipe from one of my fave Italian food/recipe sites Italian Food Forever it’s as easy as 3-steps to make your very own luscious ricotta. As if that weren’t enough, the site gives 3 different versions to make the cheese, and I can’t wait to try them all.
In all my years in the kitchen and all the ways I’ve used cheesecloth…I’ve finally used it for its original purpose. I’ve made cheese!
For my first attempt, I went with the second method, of bringing whole milk to 185°. After that it’s just stirring in vinegar and salt, to make the curds, and to flavour.
After a gentle stir, you leave it to sit for 2 hours, for the curds to form.
It’s then drained in a cheesecloth lined sieve, for one to two hours, depending on how wet/dry you like it. That’s it!
If you’ve not discovered the joys of baking/cooking with ricotta, maybe this will inspire you. It’s what the Italians call an everyday cheese, and many do use it everyday. I’ve used it to make everything from tasty, über soft meatballs and stuffed peppers to gluten free lemon ricotta pancakes and most recently used it to replace whipped cream in strawberry biscuit shortcake.
For a quick Italian style dessert, drizzle and serve with honey and serve with fresh fruit. For a great appetizer, grill some hearty bread, top with ricotta, diced tomatoes and olive oil. Buonissimo~
Ubiquitous, soft & creamy, and oh-so versatile. I think I’ll be making my own ricotta cheese – a lot!
Make your own Ricotta Cheese
A soft, creamy and versatile Italian cheese used in everything from cakes, pasta and stuffed peppers, making your own ricotta is easier than you think.
- 1 Gallon Whole Pasteurized Milk
- 1/3 Cup White Distilled Vinegar
- 1 Teaspoon Salt
Heat the milk in a heavy, non-reactive pot until it reaches 185 degrees F.
Remove from the heat and add the vinegar and salt. Stir gently just to mix. The curds will begin to form immediately.
Cover the pot and let sit for 2 hours to allow the curds to fully develop.
Line a colander with two layers of cheesecloth, and pour the mixture into it. Let the cheese drain for one to two hours depending on how dry you want your ricotta cheese to be.
*Store the ricotta in an airtight container in the refrigerator for up to 1 week.
**For the 2 - 4 hour rest times needed to make the cheese, just get on with something else.