Creamy Ricotta Cheese Recipe

Creamy Ricotta Cheese

Creamy Ricotta Cheese

Creamy Ricotta Cheese Recipe

Savor the smooth and creamy goodness of our homemade ricotta cheese. Made from the best whole milk, this delicious cheese is enhanced with a touch of citric acid and cooked just right to form soft curds that melt in your tongue.
The delicate sweetness of fresh milk is perfectly balanced with a hint of tanginess in each spoonful, creating a flavorful symphony that leaves a lasting impression on the palate.
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 160 kcal

Ingredients
  

  • 1 gallon whole milk preferably organic for the best flavor
  • 1 teaspoon citric acid or 1/4 cup of lemon juice
  • 1 teaspoon salt adjust to taste
  • 1/4 cup heavy cream optional, for extra creaminess

Instructions
 

Preparing the Milk

  • Begin by pouring the whole milk into a large stainless steel pot. If you're using citric acid, dissolve it in 1/4 cup of water and add it to the milk. If you're using lemon juice, simply add it directly to the milk. Stir gently to combine.

Heating the Milk

  • Place the pot over medium heat. Slowly heat the milk to 190°F (88°C), stirring occasionally to prevent scorching. It's important to use a reliable kitchen thermometer to monitor the temperature accurately.

Curd Formation

  • As the milk heats up, you'll notice curds beginning to form. This is the curdling process, where the acid causes the milk proteins to coagulate. Once the milk reaches 190°F, remove the pot from the heat. Let it sit undisturbed for about 5 minutes to allow the curds to fully form.

Straining the Curds

  • Line a colander with several layers of cheesecloth and place it over a large bowl. Carefully ladle the curds into the cheesecloth-lined colander. Allow the whey to drain for about 20-30 minutes, depending on your desired consistency. For a creamier ricotta, drain for a shorter time. For a firmer texture, drain longer.

Adding Salt and Cream

  • Once the ricotta has drained to your liking, transfer it to a bowl. Stir in the salt and, if desired, the heavy cream for added richness. Taste and adjust the seasoning as needed.
  • Storing Your Ricotta Cheese
  • Your homemade ricotta cheese is now ready to use! Transfer it to an airtight container and store it in the refrigerator. It will keep for up to 5 days. Enjoy your creamy ricotta in various recipes, or savor it simply with a drizzle of honey and fresh fruit.

Notes

Tips for Perfect Ricotta Cheese

  • Use high-quality milk: The better the milk, the better the ricotta. Organic, non-UHT milk yields the best results.
  • Monitor the temperature: Heating the milk too quickly or too high can affect the texture of your ricotta. A slow and steady approach is key.
  • Experiment with acids: Citric acid and lemon juice give slightly different flavors and textures. Try both to see which you prefer.
  • Flavor variations: For a savory twist, add fresh herbs like chives or basil. For a sweet version, mix in a bit of sugar and vanilla extract.
Keyword Dairy, Gluten Free, homemade dairy, ricotta cheese, Vegetarian

About author

Articles

Hey there, I'm Chef Julia.I'm thrilled to share my passion for cooking with you. Join me on a flavorful journey where we explore delicious recipes made with love and fresh ingredients.Let's cook, learn, and savor the joy of creating wonderful meals together.
Newsletter
Yummy Recipes
Subscribe to get mouth-watering recipes & expert culinary advice directly to your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating