Homemade Ricotta
There’s something so rewarding about making your own cheese, and homemade ricotta is the easiest one to make. Usually it’s made with just milk and lemon, but I like to mix in cream and buttermilk for added richness and creaminess. Whip up a scrumptious treet for your friends using this recipe to make my Ricotta Fritters with Quick Mixed Berry Jam.
There’s something so rewarding about making your own cheese, and homemade ricotta is the easiest one to make. Usually it’s made with just milk and lemon, but I like to mix in cream and buttermilk for added richness and creaminess.
Ingredients
4 cups whole milk
1 cup heavy cream
3⁄4 cup buttermilk
1 tablespoon fresh lemon juice
4 cups milk
1 cup cream
3⁄4 cup buttermilk
3 teaspoons fresh lemon juice
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The ricotta will keep for up to 5 days stored airtight in the refrigerator. Makes about 2 cups
Make-Ahead:
The ricotta will keep for up to 5 days stored airtight in the refrigerator.Makes about 2 cups
In a large heavy pot, combine the milk, cream, buttermilk, and lemon juice and cook over medium heat, stirring occasionally to prevent scorching, for about 25 minutes, or until the mixture has reached 160°F. The mixture will begin to separate into milky cheese curds and a watery whey, which is the result you want.
Line a strainer with cheesecloth and set it over a bowl. Pour the milk mixture into the sieve and refrigerate for about 2 hours, or until most of the liquid has drained from the cheese. The texture of the cheese will depend on the draining time; for a firmer texture, drain the cheese for as long as overnight.
Remove the ricotta from the cheesecloth, transfer to an airtight container, and refrigerate until ready to use.
In a large heavy pot, combine the milk, cream, buttermilk, and lemon juice and cook over medium heat, stirring occasionally to prevent scorching, for about 25 minutes, or until the mixture has reached 70°C. The mixture will begin to separate into milky cheese curds and a watery whey, which is the result you want.
Line a strainer with cheesecloth and set it over a bowl. Pour the milk mixture into the sieve and refrigerate for about 2 hours, or until most of the liquid has drained from the cheese. The texture of the cheese will depend on the draining time; for a firmer texture, drain the cheese for as long as overnight.
Remove the ricotta from the cheesecloth, transfer to an airtight container, and refrigerate until ready to use.
