Imagine transforming simple ingredients into a luxurious, velvety cheese that puts store-bought versions to shame. This incredibly easy homemade ricotta recipe will not only save you money but also impress your family and friends with your culinary prowess. With just a few basic ingredients and minimal cooking skills, you'll create a rich, creamy cheese that will elevate everything from pasta dishes to desserts. Get ready to become a cheese-making hero in your own kitchen!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 1 gallon whole milk
- 1 cup heavy cream
- 1/4 cup white vinegar
- 1 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 1 gallon of whole milk, 1 cup of heavy cream, 1/4 cup of white vinegar, and 1 teaspoon of salt. Ensure you have a large pot, a thermometer, a slotted spoon, a fine-mesh strainer or cheesecloth, and a bowl for collecting the ricotta.
- In a large pot, combine the gallon of whole milk and 1 cup of heavy cream. Stir gently to mix them together. This combination will give your ricotta a rich and creamy texture.
- Place the pot over medium heat and slowly bring the mixture to a simmer. Stir occasionally to prevent the milk from scorching on the bottom. Use a thermometer to monitor the temperature; you want to reach about 190°F (88°C). At this point, small bubbles should start to form around the edges of the pot.
- Once the milk and cream mixture reaches the desired temperature, remove the pot from the heat. Immediately add 1/4 cup of white vinegar and 1 teaspoon of salt. Stir gently for about 1 minute. You will start to see the curds forming and separating from the whey.
- Let the mixture sit undisturbed for about 10 minutes. This resting period allows the curds to fully form and separate from the whey.
- After 10 minutes, place a fine-mesh strainer or a cheesecloth over a large bowl to catch the curds. Carefully ladle the curds into the strainer, allowing the whey to drain off. If using cheesecloth, you can gather the corners and gently twist to help remove excess whey.
- Let the ricotta drain for about 5-10 minutes, depending on how wet or dry you prefer your ricotta. For a creamier texture, drain for a shorter time; for a firmer texture, let it drain longer.
- Once drained to your liking, transfer the ricotta cheese to a bowl. Taste and adjust seasoning if necessary, adding more salt if desired.
- Store your homemade ricotta cheese in an airtight container in the refrigerator. It is best enjoyed fresh, but can be kept for up to 5 days. Use it in pasta dishes, on toast, or in desserts!
Tips
- Use the freshest, highest-quality whole milk and cream you can find. The better the ingredients, the more delicious your ricotta will be.
- Invest in a good kitchen thermometer to ensure you hit the precise temperature (190°F) for perfect curd formation.
- Be gentle when stirring and handling the curds to maintain a soft, delicate texture.
- Don't discard the whey! It can be used in baking, smoothies, or as a liquid replacement in various recipes.
- For a richer flavor, try using buttermilk instead of vinegar as your acidifying agent.
- Experiment with adding herbs like fresh thyme or rosemary to your ricotta for an extra flavor dimension.
- If your ricotta seems too dry, you can always stir in a little of the reserved whey to achieve your desired consistency.
- Always taste and adjust the seasoning at the end - a pinch more salt can make a world of difference!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 1g
Protein: 7g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
