Homemade Ricotta Recipe: 3 Ingredients, No Cheesecloth
Homemade ricotta from just three ingredients: whole milk, salt and white distilled vinegar. Heat the milk to 85°C, curdle it gently, then strain it with no cheesecloth needed. Drain for 5 minutes for a soft, spoonable ricotta or 20 minutes for a firmer one, then season with black pepper, flaky sea salt and olive oil.
Equipment
- Cheesecloth / Nut milk bag
- Mixing bowl / Bowl
- Strainer / Sieve
- Measuring jug
- Measuring spoons
- Saucepan
- Plate / Tray
- Lid
- Ladle / Skimming spoon
- Spatula (silicone, general)
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 litre (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).
- Turn the heat as low as it will go, then 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 centre, 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.
Video
Nutrition
Serving: 1servingCalories: 61kcalCarbohydrates: 3gProtein: 3.1gFat: 4.2gSaturated Fat: 2.6gCholesterol: 20mgSodium: 45mgPotassium: 89mgSugar: 0.1g
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