Homemade Ricotta Cheese
Making ricotta cheese at home couldn't be easier - and you will be amazed at how much better fresh ricotta tastes. Roll your fresh-made cheese in one of our herb blends for an instant appetizer.
Ingredients
- 1/2 gallon whole milk, not ultra-pasteurized
- 1/3 cup lemon juice (from 1 1/2 to 2 lemons), or 1/3 cup distilled white vinegar
- 1 teaspoon salt
Optional:
- Tuscan Bread Dipping Herbs, Fish & Seafood Seasoning or Lemon Herb Seasoning for garnish
Directions
- Pour the milk into a 4-quart pot and set it over medium heat.
- Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
- Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
- Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip a slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
- Set a strainer over a bowl and line the strainer with cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer.
- Pour the remaining curds and the whey through the strainer.
- Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta.
- If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
Form into a log or ball and roll in the seasoning blend of your choice. Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.