Homemade Ricotta Cheese Recipe
Make your own batch of homemade ricotta cheese to use for lasagnes, desserts, and more!
Servings 2.5 cups
Ingredients
- 1 gallon whole milk do not use ultra pasteurized milk. I have found success with regular milk from the store however.
- 1 tsp salt
- 1/4 cup heavy cream optional
- 1/8 cup white vinegar may need more, but start with this much and we can add a bit more if needed.
Instructions
- In a large stainless steel pot, pour the entire gallon of whole milk and turn the heat on high.
- Add your heavy cream(optional) and salt(this is optional, if you are using the ricotta for a dessert you do not need the salt)
- Stir this mixture on the stove until it begins to heat up. Turn the heat to medium high and continue to heat the milk.
- DO NOT SCALD THE MILK. You want to bring the milk right up to this point. You will begin to see some steam coming off the top of the milk. Use a thermometer to bring the milk to 186 degrees F.
- Once it has reached this temperature, turn the heat to low(if using a gas stove. If using electric, move it to another burner and turn your original burner off) Add your vinegar and using a slotted spoon, stir the mixture together.
- You will start to see the milk separating into curds and whey.
- If after a few minutes it is nott completely separated(you will be able to tell because it will still be cloudy and milky. When it is done you will have an almost clearish liquid and the curds will be more solid.
- Line a strainer with some cheesecloth. Place a bowl under the strainer as well and use your slotted spoon to scoop the curds into the cheesecloth. You can also pour the cheese, I like to wait until I have removed most of the solids. Occasionally drain the liquid from below the ricotta. You want to capture all the solids and drain out the liquids.
- This may take some time, but I find once I get most of the liquid drained, hanging it from a cupboard handle or hook with a bowl below it will allow it to drain properly for another hour or two.
- Once it has drained, you can store it in a airtight container in your fridge for up to 1 week or use it right away! We never have any in the fridge, it gets used right away!