Homemade Ricotta Cheese
Homemade Ricotta seasoned with Pepper and Salt
Homemade Ricotta Cheese
Ingredients
half gallon (64 fl oz) pasteurized whole milk
1 cup heavy cream
1/3 cup distilled white vinegar
1 teaspoon kosher salt
Directions
Line a colander with at least 3 layers of cheesecloth. Set over large plastic bowl. Put aside. Pour the milk, cream and salt in a large saucepan. Cook over medium heat until the liquid reaches a temperature of 175 degrees Fahrenheit. An instant read thermometer will be perfect for checking the temperature. When the desired temperature is reached slowly stir in the vinegar. Remove from heat and let stand for about 30 minutes. Use a wire skimmer or a slotted spoon to ladle / transfer the curds to the colander. Let the ricotta drain until it has reached the desired consistency. Remover from the cheesecloth and store in a covered container in the refrigerator for about a week.
Milk after Vinegar was added – it is starting o curdle
Ricotta after draining – you can still see the Cheesecloth imprint
Plain Ricotta ready to eat
Homemade Ricotta seasoned with Pepper and Salt
Cheesy Lasagna Rolls made with homemade Ricotta
I didn’t have the cream, but made ricotta for the first time in my 70+ years. It’s delicious and I’ll make lasagna and use part of the ricotta tomorrow.
Wonderful! I am originally from Italy and find that the store bought ricotta often has a plastic container taste. I made this and it was wonderful. Look forward to making it again.
Fantastic. I will never buy ricotta again. It is so easy and taste is very fresh. I put it on top of penne with marinara