How To Make Ricotta Cheese

A couple of summers ago I became interested in cheese-making. I was talking to someone who casually mentioned she made fresh mozzarella and ricotta cheese. My ears perked up. I mean, up until that day I always thought any type of cheese-making involved a cave. Not so!

My cheese-making adventure began with goat cheese and from there I’ve been experimenting with mozzarella and now homemade ricotta cheese.  The best ricotta cheese recipe is made with sheep’s milk. Sheep’s milk is hard to come by in the U.S. so I am using cow milk. Ricotta production is dates back to the Bronze Age. Evidence of specialized milk boilers has been found in various pastoral sites.

A Little Cheese History

This type of cheese was most likely made by shepherds and eaten on site due to its short shelf life. The first pictorial depiction of ricotta can be seen in a medical treatise. It shows a family making a ricotta-like cheese over a fire in the middle of a walled courtyard with a thatched cottage in the background. Another depiction of ricotta is found in a painting by the Renaissance artist Vincenzo Camy titled “The Ricotta Eaters” The scene shows rough, burly, uncouth men feasting on ricotta.

What is Ricotta?

Ricotta cheese is similar to Indian paneer and the Romanian cheese urda. Ricotta is a culinary carte blanche. It can be salty or sweet. For example, ricotta is a key ingredient in La Pastiera, a typical Easter tart from Naples.

In the Emilia Romagna region, the budino di ricotta made with almonds, sugar and lemon is a popular dessert. I don’t need to go on about the many savory uses of ricotta cheese of which one is a great appetizer I already have on my blog. I think once you’ve mastered ricotta cheese, you will never buy it in the store again. I know I haven’t!  I also love the spread it on some toasted baguette “crostini” with some raspberries and pine nuts.

Recipe Card

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Ricotta Cheese – Recipe

Author: Magenta Spirit Cuisine: Italian Courses: Cheese Recipe Keys: C cheese making D diy cheese H homemade H homemade ricotta H how to make cheese

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Rest Time 60 mins Total Time 1 hr 25 mins

Cooking Temp: 180  °F Servings: 4 Calories: 502 kcal

Best Season: Suitable throughout the year

Description

Ricotta cheese is similar to Indian paneer and the Romanian cheese urda. Ricotta is a culinary carte blanche. It can be salty or sweet. For example, ricotta is a key ingredient in La Pastiera, a typical Easter tart from Naples.

Ingredients

Servings

• ½ gallon whole milk

• 1 cup heavy cream

• 1 tsp salt

• ½ cup lemon (fresh squeeze juice)

• 1 Tbsp vinegar

Instructions

1. Heat milk.

   In a heavy pot, heat milk and cream to 180’F .

2. Remove from heat and add lemon juice.

   When the mixture reaches temperature, remove from heat and add lemon juice, salt, and vinegar.

3. Gently stir.

   Gently stir a few times to combine. Allow it to sit undisturbed for 10-15 minutes.

4. Place a colander over a large containe.

   Place a colander lined with cheesecloth over a large container.

5. Pour the milk mixture.

   Slowly pour the milk mixture into the colander.

6. Gather the cheesecloth around the ricotta.

   Gather the cheesecloth around the ricotta and tie it with kitchen twine.

1. Let it drip for about 1 hour.

   Hang from your faucet and let it drip for about 1 hour, gently squeezing excess moisture every 15 minutes or so.

2. Store in a glass container.

   Store in a glass container for up to three days. Makes about 2 cups.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 502kcal

% Daily Value *

Total Fat 37g57%

Saturated Fat 22g111%

Cholesterol 128mg43%

Sodium 808mg34%

Potassium 705mg21%

Total Carbohydrate 26g9%

Sugars 24g

Protein 16g32%

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Vitamin A 1640 IU

Vitamin C 14.4 mg

Calcium 580 mg

Iron 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You will definitely need a thermometer for this. If you don’t have one you can use an instant read thermometer and dip it into the liquid every now and then. Now, here’s a kitchen hack for you: If you don’t have a candy thermometer, take a small office binder clip (not a paper clip) and place the rod of an instant read thermometer along one arm of the clip. Using a bread tie, tie the rod of the thermometer to the clip arm. Attach to the side of the pan! Voila!!!! Make sure that the tip of the thermometer rod never touches the bottom of the pan or your reading will  be inaccurate.

Keywords: cheese making, diy cheese, homemade, homemade ricotta, infused ricotta