Impress loved ones and friends with this delicate yet indulgent homemade ricotta cheese recipe.
Ricotta cheese holds an essential place in Italian cuisine and is beloved worldwide. What sets this cheese apart is the production process. Ricotta cheese is crafted from whey, the liquid that remains after milk is curdled and strained. Most cheeses come from the curds. “Ricotta” itself means “recooked” in Italian, reflecting its distinct creation method.
Originating in Italy, ricotta boasts a past tracing back to the Romans. They were pioneers in utilizing leftover whey from sheep’s milk to produce a sweet cheese that was not only versatile but also incredibly tasty. This tradition spread across Italy over the years, with each region putting its spin on ricotta based on the milk source—be it cow, sheep, goat, or even buffalo.
The beauty of ricotta lies in its versatility—it finds its way into an array of dishes ranging from savory to sweet. Ricotta’s creamy texture and mild taste harmonize with tomato sauces and fragrant herbs in savory culinary creations like Baked Bree’s healthy lasagna, baked ricotta stuffed shells, and ravioli. Yet, it also adds a delicate touch to desserts like cannoli shells and raspberry orange pistachio ricotta cake, providing a creamy and indulgent flavor that is hard to resist. And that’s not all! Ricotta even makes its way onto appetizer menus, often as whipped ricotta, perfect on bite-size toast points.
In addition to its uses, ricotta is valued for its content. It is rich in protein, calcium, and essential vitamins, making it a healthy option for many diets. Whether enjoyed on toast with a drizzle of honey for breakfast or used in dinner recipes, ricotta cheese brings a taste of tradition and creamy goodness to any dish. In this recipe, you’ll discover how to make homemade ricotta cheese for the freshest ricotta to enjoy on its own or in your favorite dishes.
The Secret Lies In The Milk
Pay close attention to the part of the recipe that recommends not ultra-pasteurized milk. No one wants to drink curdled milk; however, when making cheese, you need the milk to curdle. Much of the milk we buy in the grocery store is ultra-pasteurized, which means it is heated to a high enough heat that destabilizes the proteins in the milk, causing it not to be less likely to curdle. Once curdled, the whey separates from the milk, leaving you with the most important ingredient needed for a creamy, light ricotta. Thankfully, most grocery stores and health food stores have a dairy section with milk that is not ultra-pasteurized.
How to Make Ahead and Store?
You can store ricotta cheese in an airtight container in the refrigerator for up to 4 days to keep it fresh. You can also freeze the ricotta for even longer storage; however, expect the texture to change since ricotta has a high moisture content. Place the cheese in an airtight container in the freezer for up to three months. To use it after it’s been frozen, thaw the cheese, then use paper towels to absorb the excess moisture from the ricotta. Stir and enjoy!
Serving Suggestions
You can have so much fun with homemade ricotta cheese and use it in many ways. Mix it in with your favorite Italian recipes, including one pot baked ziti, quick and easy lasagna, and ricotta baked ziti. Share your homemade ricotta cheese as an appetizer at your next dinner party, using our ricotta with honey and herbs recipe or whipped ricotta (also great on a cheese and charcuterie board!). Did you know you can make the best desserts with ricotta cheese? Check out Baked Bree’s olive oil and ricotta pound cake, filled with ricotta cheese and chocolatey goodness. For an elegant after-dinner dessert, there are roasted pears with maple ricotta cream. Yes, it’s as indulgent as it sounds. Keep some fresh ricotta cheese on hand at all times so you can quickly top sandwiches, wraps, or a simple cracker for an afternoon snack.
Ricotta Cheese Recipe
Ingredients
- 8 cups whole milk not ultra-pasteurized
- 1/3 cup distilled white vinegar or fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- In a large pot, gently heat the milk over medium heat until it reaches a temperature just below boiling, around 200°F. Stir occasionally to prevent scorching.
- Remove the pot from heat and add the vinegar or lemon juice and salt, stirring gently to combine.
- Allow the mixture to sit undisturbed for 10 to 15 minutes. The milk will separate into curds and whey during this time.
- Line a colander with a few layers of cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander, letting the whey collect in the bowl below.
- Let the curds drain for 20 to 30 minutes, depending on your desired consistency. For wetter ricotta, drain for less time; for drier ricotta, allow it to drain longer.
- Transfer the ricotta to a container and use immediately, or store in the refrigerator for up to 4 days.
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