Homemade Ricotta Recipe
Indulge in the joy of crafting your very own homemade ricotta cheese, a culinary adventure that promises a world of difference compared to store-bought varieties. With just a handful of basic ingredients and a little time, you’ll create a creamy, fresh ricotta with a delightful tangy taste and a delicate texture that will elevate your dishes to a whole new level. So, why choose homemade ricotta over store-bought? For starters, the taste is incomparable – it’s incredibly flavorful and satisfying. Plus, making your own ricotta is a breeze and requires only milk, lemon juice or vinegar, salt, and a small amount of cream. The best part is, you have the freedom to use whole milk, skim milk, or even non-dairy milk to suit your preferences and dietary needs. On top of that, it can also be budget-friendly compared to store-bought options.
Homemade ricotta is incredibly versatile, finding its way into a wide array of dishes, from savory pastas and sandwiches to delightful desserts. The possibilities are endless!
Why Make Your Own Ricotta Rather Than Store-Bought?
Superior Taste and Quality:
Homemade ricotta surpasses store-bought varieties in terms of freshness and flavor. The creaminess and tangy taste of your own ricotta will leave your taste buds craving more. Unlike the mass-produced alternatives, homemade ricotta offers a delightful texture and a richer, more authentic taste.
Ease of Preparation:
Making ricotta at home is surprisingly simple and requires minimal effort. With just a few basic ingredients and some patience, you can whip up a batch of delicious ricotta in no time. It’s a fun and rewarding kitchen activity that allows you to experiment with different flavors and consistencies.
Control Over Ingredients:
By making your own ricotta, you have complete control over the ingredients used. You can choose the type of milk and adjust the seasoning to suit your taste. It’s a customizable culinary adventure that empowers you to create ricotta that perfectly complements your dishes.
Budget-Friendly Option:
Crafting your own ricotta can be a cost-effective alternative to store-bought options, especially when making large quantities. Plus, the satisfaction of creating something from scratch adds to the overall value of the experience.
Delectable Desserts:
Indulge in sweet treats by incorporating ricotta into desserts. From cannoli fillings to ricotta cheesecake, the creamy goodness will add a delightful touch to your sweet creations.
Pizza Perfect:
Spread homemade ricotta on your pizza crust before adding your favorite toppings for a creamy base that complements every bite.
Homemade Ricotta Recipe
This versatile and delectable ingredient is sure to elevate your dishes, whether it's savoury pasta, a mouthwatering dessert, or a delightful pizza topping. With its creamy texture and tangy taste, homemade ricotta is a culinary masterpiece that will impress family and friends alike. By making your own ricotta, you've unlocked a world of possibilities in the kitchen and embarked on a delightful journey of homemade goodness. So, gather your ingredients and let the creativity flow as you craft the perfect ricotta to suit your taste and culinary needs. Enjoy the simple pleasure of homemade ricotta and embrace the joy of creating delightful dishes with this delectable ingredient! Happy cooking!
Ingredients
- Makes 245g of ricotta
- 1 litre or 4 cups whole milk
- Pinch of salt
- 1.5 tablespoons (23ml) white distilled vinegar (this could be any acid like lemon juice)
Instructions
- Place a small saucepan on the stovetop and add 1 liter (4 cups) of whole milk.
- Turn the heat under the saucepan to medium-low and stir occasionally until the milk reaches 85°C (185°F).
- Add a pinch of salt and 1.5 tablespoons of white distilled vinegar.
- Gently agitate the milk for 2 minutes by moving your spatula from the edge of the pan to the center, being careful not to break the curds too much.
- Turn off the heat, place a lid on the saucepan and let it sit for 20 minutes.
- After 20 minutes, carefully pour the curds and whey through a strainer. Leave to drain for 5 minutes for a soft ricotta or 20 minutes for a more firm ricotta.
- Discard the whey or save it for another recipe.
- Optional: Give the ricotta a gentle press to shape it slightly.
- Turn out the ricotta onto a plate and season with freshly cracked black pepper, flaky sea salt, and extra virgin olive oil.
- Enjoy your fresh homemade ricotta cheese.
Hello Chef. I like the web site and videos: great stories and production!
This recipe shows clear instructions for making a basic curd and demystifies home cheese making. But it ain’t Ricotta! Ricotta comes from the Italian word for re-cooked: after the first cheese is created (through acidic coagulation or using rennet) the whey is left to mature/become more acidic and is then re-heated. At this point a new curd forms but with a much lower yield (only a couple of % of the original curd). So it needs a huge quantity of ‘waste whey’ Originally it is a by-product of cheese production. In fairness, because it is not a controlled name, many industrial cheeses are anything but true ricotta!
Hey, yes I agree it’s not technically a ricotta. I made this video/recipe for people (like me) who live in places where getting fresh ricotta is nearly impossible.
To end up with 250g of cheese and to make this the proper way using just whey, they would need 10-20-30 litres of whey, which most people don’t have sitting around, like you mentioned.
So this is the next best alternative. Also, I’ve spent some time in Italy and eaten ricotta in various forms and the fresh, soft ricotta I’ve eaten there is very close to this outcome.
I appreciate your eye for the details and wanting a recipe to be the true thing! On this occasion I was happy bending the rules slightly to get an almost equal result. Thanks for your feedback