Homemade Ricotta Cheese - 4 Simple Ingredients!

Did you know you can prepare homemade ricotta with only 4 ingredients that you probably have at hand? There are no special tools!

A soft homemade cheese

The ricotta is Italian for “aforementioned” and ricotta is a soft cheese with a delicate flavor and a creamy consistency.

It goes well with bold flavors such as the tomato marinara, the basil pesto or the roast garlic. It is also fantastic with fruit and a thread of honey over croutons.

Ricotta vs. cottage

While they can be used interchangeable in many recipes, cottage cheese is a cheese curd, so the consistency is bigger, while ricotta is more fluid. I find that the ricotta has a little sweeter in flavor and richer.

What you need

Milk: The base of this ricotta recipe is milk. I use cow’s milk, but it can also be done with goat milk, sheep or buffaloes. Do not use Ultra-Pasto Milk (UHT).
Heavy cream: This gives ricotta its rich and creamy flavor.
Vinegar: Vinegar is the acid ingredient that creates the curd. If you have no vinegar, use lemon juice.
Salt: The salt is added for the flavor.

How to prepare homemade ricotta cheese

It is so easy to prepare fresh ricotta!

Boil milk, cream and salt in a large pot (Complete recipe below).
Remove from the heat, mix vinegar and let it rest until it forms the curd.
Filter the curd in a colander and enjoy your homemade cheese.

The liquid stretched by cheese is called serum. The remaining milk serum is excellent to add to baking products such as bread, pizza dough or even mixed with a mix of pancake instead of water. Place the strainer on a bowl to capture the milk serum.

Warehouse

Store the ricotta cheese in the refrigerator for a maximum of 5 days. It may be necessary to drain or shake before use.

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Homemade ricotta (4 ingredients)

Homemade ricotta is easy to prepare with the ingredients that you probably have at hand, there are no special tools. It is perfect for homemade pasta dishes and more!

Preparation time 5 minutes

Time cooking 40 minutes

Exhaust time 45 minutes

Total time 1 Now 30 minutes

Cooking methodsPrevent the screen from becoming dark

In a heavy bottom saucepan, heat milk, cream and salt over medium heat, mixing. Cook until the mixture is boiling.
Remove from the heat, add the vinegar and mix to combine.
Leave the undisturbed mixture to rest for 30 minutes to allow the formation of the curd.
Assign a fine mesh filter or a colander with 2 layers of wet gauze. Gently spoon the ricotta curd in the filter.
Leave to drain for 30-45 minutes.

The homemade ricotta will last up to 5 days if kept in an airtight container in the refrigerator.

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, side dish

Kitchen American

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Adapted by: “No serum of milk”. Canadian lifeSeptember 2018, 9.