Homemade Ricotta

Homemade ricotta

This recipe is really easy and really quick.  I was so surprised!

The only ingredients you need are milk and vinegar.  Crazy right?!  You will also need a thermometer and cheesecloth (or coffee filter).

To start, you heat milk, with a little salt added, over the stove until it reaches 185 degrees.

Homemade ricotta

Then you stir in the vinegar and let sit for 5 minutes.

Drain and you have ricotta.

Homemade ricotta

If you let the cheese drain for longer, you will get a drier cheese.  The drier cheese is similar to queso fresco, and works well for things like lasagna.  Next time, I want to try adding jalapenos and chilies   I think it would make an awesome cheese for tacos!

Homemade Ricotta
 
Makes about 2 cups of cheese.
Ingredients
  • ½ gallon of whole milk (not ultra-pasteurized or ultra-heat-treated)
  • ¼ cup of distilled white vinegar (you could also use lemon or lime juice)
  • ½ tsp salt
Instructions
  1. In a saucepan over medium heat, combine milk and salt.
  2. Heat until it reaches 185 degrees, stirring occasionally to prevent scalding.
  3. Once it reaches 185 degrees, take milk off the heat and add in vinegar. Stir a couple of times (only a couple of times) and then let it sit for 5 minutes. The mixture should curdle quickly.
  4. Line a colander with a double layer of cheesecloth. Pour mixture into cheesecloth and let drain for 5-18 minutes (more or less depending on whether you prefer drier cheese).
  5. Cover and refrigerate for 5-7 days.
Notes
If your mixture doesn't curdle, you may need to add a little more vinegar (a tablespoon at a time). You can add in herbs, chilies and spices after the cheese has drained.

Recipe adapted from:  Food and Style, Annie’s Eats and Homesick Texan

Check out where I am linking up to here!

Update!  We put the ricotta on pizza.  Yum!

pizza with ricotta

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Comments

  1. This is such a great recipe – so easy, I think I can even replicate it here in Madagascar! Thanks for sharing 🙂

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  1. […] homemade cheese!  Mozzarella is a little more complicated than ricotta.  Actually, a lot more complicated.   I’ve tried making it twice now, once with my mom and […]

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