Homemade Ricotta Recipe

Ingredients

2 litres full cream milk

4 tbs white vinegar

1/4 c pouring cream

1 tsp salt (omit if making for a dessert)

Notes: You can add up to 1 cup cream for a creamier ricotta

This makes 400g of cheese.

The longer you leave the cheese to drain, the drier and more solid the end result will be

Method

Pour the milk, cream and salt into a large saucepan

Heat till just before boiling point – steam will be coming off the milk and there will be a small amount of froth on top

Turn off the heat and pour in the vinegar, stir a couple of times and then let sit for 10 minutes.

Pour the separated curds and whey into a colander lined with cheese cloth/muslin.

Tie up and let drain. The time it takes to drain will depend on how fine the muslin is  – I left mine for 4 hours, but generally 2 hours will be more than enough

Place in container and use within 3-4 days.

Homemade Ricotta Recipe

 

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Prep time

2 hours 15 mins

Cook time

15 mins

Total time

2 hours 30 mins

 

There are so many gorgeous recipes using ricotta that I have decided to make my own for the first time. A surprisingly easy recipe that you will love to have in your arsenal.

Author: FinSki's

Recipe type: Cheese Making

Cuisine: Italian

Ingredients

• 2 litres full cream milk
• 4 tbs white vinegar
• ¼ c pouring cream
• 1 tsp salt (omit if making for a dessert)

Method

1. Pour the milk, cream and salt into a large saucepan
2. Heat till just before boiling point – steam will be coming off the milk and there will be a small amount of froth on top
3. Turn off the heat and pour in the vinegar, stir a couple of times and then let sit for 10 minutes.
4. Pour the separated curds and whey into a colander lined with cheese cloth/muslin.
5. Tie up and let drain. The time it takes to drain will depend on how fine the muslin is – I left mine for 4 hours, but generally 2 hours will be more than enough
6. Ricotta draining in muslin from a tree branch
7. Place in container and use within 3-4 days.

Notes

!Notes:
You can add up to 1 cup cream for a creamier ricotta
This makes 400g of cheese.
The longer you leave the cheese to drain, the drier and more solid the end result will be.

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