4-Ingredient Homemade Ricotta Cheese!
Homemade Ricotta Cheese!
Low-carb | Keto | Sugar-free | Vegetarian | Gluten-free | Easy & Delicious
Ricotta cheese has a mild, light, and creamy texture that melts in your mouth, making it an incredibly versatile ingredient, from savory pasta like lasagna to sweet desserts like cheesecake. And to be able to make this fresh, fluffy cheese easily at home is a dream come true! With just FOUR basic ingredients, you'll be a cheesemaker in no time.
Not only is this easy-to-make recipe delicious, but it's packed with protein and calcium. Plus, by making your own cheese, you can control the quality of the ingredients and adjust the flavor to your liking. I like to dress mine with a little salt, pepper, and olive oil. Or, use this as a great spread/dip at your next party to serve over toast, crackers, or fresh fruit. Simply add a dollop into your next bowl of spaghetti and meat sauce for a weeknight fave. The possibilities are endless!
Whether you're a MEGA cheese lover (like me!), or simply looking for a delicious ingredient to incorporate into your favorite recipes, my homemade ricotta cheese is the answer. Your taste buds (and your wallet) will thank you!
*And don’t forget to read through the PRO TIPS for this recipe below!*
EQUIPMENT NEEDED:
Meat or candy thermometer
Cheese cloth
Large Wire-mesh strainer/collander
Large pot
INGREDIENTS:
4 cups - Whole milk (unpasteurized, or low-temp pasteurized), see PRO TIPS
1 cup - Heavy cream
1 tsp - Sea salt
3 Tbsp - White vinegar
Optional toppings/garnishes: Whatever you like! I love fresh tomatoes, S+P, fresh herbs, and olive oil.
PRO TIPS:
Using unpasteurized or low-temperature pasteurized milk are my favorite picks for this recipe, and just seem to work so much better. However, if you can’t find either of these, almost any type of cow’s milk will work, but stay away from the ones labeled “ultra-pasteurized”.
Oops! Went past 190°F (87°C)?? Though it won’t work anymore in this recipe, don’t throw the milk away! You can use it to make a latte or hot chocolate ;)
Have fun with this basic recipe! I like to add tomatoes, chopped basil, and smoked salt to turn this amazing appetizer/dip. But it goes well dolloped onto meat/tomato sauce, spread on toast, or just eaten with a spoon as a healthy, protein-packed snack.
STORAGE: Yes, you can absolutely make a large batch of this and store it in your fridge. But this fresh cheese has no preservatives like a normal store-bought ricotta, so it won’t last long. That said, store it in your fridge in an air-tight container for up to 3 days.
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Watch the recipe video on youtube!
DIRECTIONS:
Start by gently warming up the milk and heavy cream in a large pot over medium heat, stirring occasionally. You can use an electronic kitchen or candy thermometer to check the temperature, as you want this to get to exactly 190°F (87°C). Note, you’ll need to pay close attention. Do not let this heat past 190 degrees, or you will have to start all over. See pro tip above.
Once at 190°F (87°C), pull the pot off of the heat and stir in the salt and vinegar. Continuously stir the pot gently for 30 seconds, or until you see the liquid start to separate into curds. Set a timer for 7 minutes and walk away, letting this rest without disturbing it.
Meanwhile, line a mesh sieve or strainer with a large section of cheesecloth, and set it by the sink. Once the resting time has elapsed, pour the cheese from the pot into the lined strainer. Let the cheese drain for 30 minutes for a soft and spreadable ricotta, or drain for 1 to 2 hours for a firm, sliceable ricotta.
Once drained, use the cheese cloth to squeeze any excess liquid out, then store the ricotta in an airtight container until you are ready to serve. Note, because there are no preservatives in this all-natural, homemade cheese, it will only last in the fridge for up to 3 days. So enjoy it quickly ;)