Yes you can make your own ricotta cheese and yes it will be the best you've ever tasted!!! So creamy, so flavorful, so amazing!! And really not very hard, a little time consuming, but not hard. I urge you to give this a try; I promise you won't regret it!
I think it's really important to know how to make things from scratch. Especially when they are as easy as this! Check out the how-to video here!
You do need a couple special tools. You will need a candy thermometer and some cheese cloth. (you should be able to find both of them very easily)
This makes about 2 1/2 to 3 cups of cheese.
What you'll need:
1 gallon of whole milk (preferably organic)
1/2 tsp. salt
1/3 cup and 1 tsp. distilled white wine vinegar
What you'll do:
Pour the milk into a large stock pot and heat at medium low. The key is to heat the milk slowly so it doesn't burn.
Stir frequently. Heat the milk till it reaches 180 degrees.
When it reaches 180 degrees remove from the heat and pour in the salt and vinegar. You will see it begin to curdle immediately.
Give it a gentle stir and cover. Let sit covered for 2 hours.
When the time is up, place a strainer over a large bowl and line it with cheesecloth.
Using a slotted spoon, remove the solid pieces from the milk.
Let drain for another two hours.
Store in an airtight container in the fridge.
My favorite way to eat fresh ricotta is to stir in some olive oil, pepper and fresh chopped parsley and serve it on crackers.
Also try this in ravioli or lasagna. I'm telling you it will be the best you've ever had!!
Enjoy!
The process really is easy! I just don’t like ricotta cheese because of the texture (and taste haha). Thanks for the great process photos.
i love this post. thanks!!!
You have inspired me! I have see this many times, but never with these perfect instructions~ Thanks for sharing can’t wait to try this for EASTER~ have a happy one~
I did it!!! I made the cheese! It was super easy, but you’re right, it was time-consuming. Though when it was done, John thought it needed more salt, so we added more salt and it was delicious.
Excellent instructions, Leslie!
I’ve always been meaning to try this! What did you do with the leftover milk (whey?)?
This recipe looks amazing
Cute blog header
))) Btw, I love your Ricotta post. And making Ricotta is so easy!!! And the final product costs a fraction of what you’d pay at Whole Foods!!!! I usually make mine with buttermilk but I have decided to experiment with various souring agents (lemon juice, vinegar, etc…) I posted pictures from my experiment on my blog: http://cuceesprouts.com/2011/04/homemade-farmers-cheese/
Would this work with non-dairy milk such as soy, almond, or rice milk for vegans? Thanks!
No, the technique is different for vegan milks Sheri, stay tuned, I’ll be writing about that soon
Bonjour et merci pour cette recette très simple d’ exécution
La ricotta est un aliment onéreux, dans les magasins, aussi grâce à vous, j’ en préparerais dorénavant maison.
Bel après midi.
Hello,
J’ ai oublié de vous demander, 180 °, c’ est en température française ou canadienne ?
Merci.