Homemade ricotta cheese – spend money

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Did you know you can make your homemade ricotta cheese with just 4 ingredients you might have? No special tools are required!

Soft homemade cheese

Ricotta is “re-cooked” in Italian, and Ricotta is a soft curd cheese with a mild flavor and creamy texture.

It pairs well with bold flavors like tomato marinade, basil garlic or roasted garlic. The fruit on Crostini and drizzled with honey is also great.

Ricotta and Cottage Cheese

While they can be used interchangeably in many recipes, the cheese is cheese curd, so it has a chunier texture, while the ricotta cheese is smoother. I found the ricotta cheese to taste sweeter and richer.

Ingredients for making homemade ricotta cheese

What you need

milk: The basis of this ricotta recipe is milk. I use milk, but it can also be made with goat, sheep or buffalo milk. Do not use Ultra Kill Milk (UHT).
Heavy cream: This gives ricotta a rich buttery flavor.
vinegar: Vinegar is an acidic ingredient that produces curds. If you don’t have vinegar, use lemon juice.
Salt: Add salt to taste.

How to Make Homemade Ricotta Cheese

Making fresh ricotta is very easy!

Milk, cream and salt in a large pot (The complete recipe below).
Remove from heat and stir the vinegar and let it rest until curd forms.
Strain the curd off and enjoy your homemade cheese.

The liquid that strains from the cheese is called whey. The remaining whey is great for adding to baked goods such as bread, pizza dough, and even with pancake mixture instead of water. Place the colander on a bowl to catch whey.

Storage

Store ricotta in the refrigerator for up to 5 days. Drain or stir before use.

Do you like this ricotta recipe? Leave a comment and rating below.

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A bowl of homemade ricotta next to Crostini

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Homemade ricotta cheese (4 ingredients)

Homemade ricotta cheese is easy to make with ingredients you might have without the need for special tools. Great for homemade pasta dishes and more!

Preparation time 5 minute

Cooking time 40 minute

Exhaust time 45 minute

Total time 1 Hour 30 minute

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While stirring, heat the milk, cream and salt over medium heat. Cook until the mixture boils.
Remove from heat, add vinegar and stir well.
Allow the mixture to remain undisturbed for 30 minutes to allow the curd to form.
Pave the fine mesh filter or colander with 2 layers of moist cheese stitching. Coagulate ricotta cheese in a filter.
Drain for 30-45 minutes.

If stored in an airtight container in the refrigerator, homemade ricotta cheese will last for 5 days.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Appetizers, side dishes

gourmet food American

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Adapted from: “No whey.” Canadian lifeSeptember 9, 2018.