Homemade ricotta cheese is easier than you think. You can make this wonderfully creamy ricotta cheese with just a few simple ingredients. I encourage you to read through the post and recipe before starting to familiarize yourself with the process and how quickly it will come together.
If you’ve never made Homemade Ricotta Cheese before, you need to stop reading this right now and go to your refrigerator or your local market and grab whole milk (make sure it isn’t ultra pasteurized), heavy cream, quality white wine or cider vinegar (or lemons), and fine sea salt. Snag some cheesecloth too, I’ve linked it for you – but you can usually find it in the baking aisle at your local market. Come back when you have everything, I’ll be right here….
Once you’ve made your own ricotta cheese, you’ll saunter by the impostors in the dairy aisle with a well-deserved swag.
But First, a Little Backstory.
The History and Cultural Importance of Ricotta Cheese.
Ricotta cheese, a staple in Italian cuisine, has a rich history that traces back to ancient times. The term “ricotta” means “recooked” in Italian, a nod to the traditional method of making the cheese by reheating the whey left over from the production of other cheeses. This process of utilizing leftover whey exemplifies the resourcefulness of early cheesemakers and the importance of minimizing waste in food production.
While the exact origins of ricotta might be difficult to pinpoint, the earliest recorded mention of a cheese resembling ricotta can be traced to the Roman Empire, around 200 B.C. It is believed that the Romans made a simple type of ricotta using sheep’s milk whey, which was then utilized in various culinary dishes. These early cheeses were characterized by their creamy texture and mild flavor, similar to what we enjoy today.
The art of cheesemaking continued to evolve throughout the Middle Ages, especially in central and southern Italy. It was during this time that ricotta began to gain prominence, particularly in the regions of Campania, Lazio, and Sicily.
From ancient Rome, to your kitchen. I always appreciate a little background about the dishes I make, or the way in which they were prepared. It’s a simple way to connect what we’re making to the heirloom kitchens of the past.
Back to the Recipe.
Scour the internet for ricotta recipes and you’ll see that many suggest a candy thermometer to check the temperature of the milk. It’s really not necessary. Once the milk and cream come to a boil, a good scorch, remove from the heat immediately and add the vinegar. Stir just once or twice – then stop. After a few minutes the mixture will form curds and whey, which is simply another way to say solids and milky water.
Curds and whey… I know what you’re thinking… like Little Miss Muffet? Yes, like Miss Muffett. I’d like to think she was sitting on her tuffet making ricotta cheese but then couldn’t stop herself from eating her curds and whey before separating them out like we’re about to do. I think there was potential for a nursery rhyme about patience and willpower, before the spider sat down beside her – though not quite as catchy, I guess.
Don’t be like Miss Muffet.
Separating Curds & Whey is Easier than it Sounds
There are two methods to separate the curds and whey, both require cheesecloth. Read and find what will work best for you and have everything ready before you start.
COLANDER & BOWL METHOD:
Line a colander or a mesh sieve with a double-layer dampened cheesecloth. Set the lined colander on top of a bowl (preferably a bowl a tad smaller). The bowl will catch the whey that drains (the milky water) as it separates from the curds (the solids).
PRO TIP: The bowl underneath the colander should be slightly smaller, so that the bottom of the colander isn’t sitting in a pool of whey, essentially you’ll want a bit of space. Still, be mindful to check periodically to see if too much whey is accumulating in the bowl to avoid improper drainage and discard, if necessary.
HANGING CHEESECLOTH:
Alternatively, you can do what my grandmother used to do and cut a long, double layered piece of cheesecloth, dampen it, then tie and hang it either from a knob on a kitchen cabinet with a large enough bowl set underneath to catch the whey; Or, from the top of the kitchen faucet so the whey can drain into the sink.
Ricotta Cheese in Just 25 Minutes
After 20-25 minutes, the whey will have drained from the curds and your cheesecloth will cradle the most delicately warm and aromatic bundle of ricotta cheese known to mankind. That’s it. It’s really that simple.
How to Use
Once the mixture has cooled, but is still quite warm, toast yourself a slice of rustic bread and spread a warm layer of ricotta on top, and my personal recommendation, a drizzle of honey. It’s the cheesemaker’s privilege.
When we have dinner parties or get-togethers, we like to include little mason jars filled with warm ricotta cheese topped with caramelized onions as part of our appetizer display. Serving the ricotta warm takes this cheese to a whole other level and makes the texture creamier. It’s an amazing flavor combination when served on crostini or mixed with your favorite pasta.
And, of course, use this as you would store-bought ricotta in any recipe your heart desires.
Make Ahead
You can make this ahead of time too. It will keep for up to 4 days in the fridge.
Just think how much better your recipes will be now that you’ve made your own Homemade Ricotta Cheese! You are a super-star and way more patient than that Muffet girl.
Important Things to Remember:
- Do not use ULTRA pasteurized milk. The ricotta will not curdle properly.
- Use whole milk
- Can you omit the heavy cream? Yes. It won’t be quite as creamy but will still be delicious. If omitting the cream, add another 4 cups of milk for a total of 8 cups.
- YOU control the texture of the cheese by the amount of time it strains. A longer strain, a thicker ricotta cheese.
- Refrigerating the ricotta is necessary if there is leftover not used immediately. The cold will firm us the ricotta and make it more dense. You can use it as is, a dollop mixed into warm pasta and sauce is divine or give it time to come to room temperature.
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Equipment
- 1 heavy-bottomed saucepan
- cheesecloth
Ingredients
- 4 cups whole milk Do not use ultra-pasteurized
- 2 cups heavy cream
- 1 tsp fine sea salt
- 3 tbsp white wine vinegar Substitute with cider vinegar or lemon
Instructions
Read through the post and recipe first to familiarize with the process as some steps will need to be done quickly.
- Set a large colander (or mesh sieve) over a slightly smaller and deep bowl.
- Dampen a cheesecloth (about 2 layers of cheesecloth) with water and line the colander.
- Over medium heat, pour the milk and cream into a heavy-bottomed saucepan and add the salt. Stir occasionally and allow contents to come to a boil, it could take about 15-20 minutes. Don't allow it to continue to boil, you're only looking to scorch the milk by way of little bubbles along the edges and bigger bubbles in the middle and a skin that will likely form on top (discard the skin). Otherwise, the texture of the cheese will be rubbery. Remove from the heat.
- Immediately add the vinegar, stir through only once or twice to mix it in, then leave it alone (no stirring) for 10-15 minutes for the curds to form. There will be large and small curds.
- Using a slotted spoon add the hot mixture into the cheesecloth-lined colander and let it drain for 15 minutes. (see notes)*
- Spoon the ricotta cheese into a large jar or container, discard the cheesecloth and whey. Serve warm, use in recipes, or refrigerate airtight for up to 5 days.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
