Homemade Ricotta Cheese

I was checking around the internet about making cheese and soon discovered how simple it would be to make your own ricotta. Give it a try.

Homemade Ricotta Cheese
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Ingredients

  • 4 cups milk, whole or 1%
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 3 tbsp vinegar

Instructions

  1. In a large saucepan over med-high heat bring the milk, cream and salt to the point of bubbling.
  2. Remove from heat and stir in the vinegar. It should begin curdling right away.
  3. Let it rest for 5 minutes then strain it through 4 sheets of cheesecloth over a bowl.
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In a large saucepan over med-high heat bring the milk, cream and salt to the point of just bubbling.

Remove from heat and stir in the vinegar. It should begin curdling right away. When I first attempted a batch I used fresh lemon juice instead of the vinegar.  Because my lemons were old they didn’t have the acidic level needed to curdle the cheese.

Let it rest for 5 minutes then strain it through 4 sheets of cheesecloth over a bowl.

You can eat it plain or in any of your favorite recipes. Here I spread it on toasted pieces of a baguette with a sliver of pear, sprinkling of walnuts and drizzled with honey.

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