Authentic Ricotta Cheese Recipe

Authentic Ricotta Cheese Recipe
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There is nothing better than preparing your own fresh homemade ricotta cheese. This authentic ricotta cheese recipe is very simple to make and beats the store-bought ricotta cheeses. After making this ricotta cheese recipe you will never buy ricotta cheese again.

What I love most about making this traditional Italian ricotta cheese recipe is the option to make the ricotta with vinegar or with lemon juice and without rennet. All you need is a standard cheesecloth, a strainer, and four simple ingredients to make this homemade ricotta cheese, milk, heavy cream, salt, and vinegar or lemon juice.

This is the best and most authentic and traditional Italian ricotta cheese recipe with vinegar that is low carb and keto. This ricotta cheese recipe can also be made with lemon juice if you don’t have vinegar on hand, It’s perfect for filling lasagna, cannelloni, ravioli, and preparing classic Italian desserts like Tiramisu and Cannoli.

Nothing more taster than a homemade ricotta cheese for lasagna or your desserts, right? This homemade ricotta cheese with cream is an absolute must-try!

Why Is My Homemade Ricotta Not Curdling?

If your homemade ricotta cheese is not curdling it could be due to a lack of acidity or your milk is ultra-pasteurized. For best results use fresh whole fat milk of 3.25% and check the label to make it’s pasteurized normally. If your using the correct milk and notice the ricotta is taking too long to curdle, then add a bit more vinegar or lemon and stir until the curdling begins.

How Long Does It Take To Make Ricotta Cheese?

The process of curdling milk and cream into ricotta cheese is relatively easy and quick. It will take a total time of 35 minutes to make ricotta cheese. The straining process however takes time depending on the consistency of the ricotta cheese. It will take 20 minutes to drain to achieve soft and smooth ricotta cheese, and up to 1 hour to drain the whey for a firmer and more dense textured ricotta.

How Long Does Homemade Ricotta Last?

Fresh homemade ricotta cheese will last 3-4 days refrigerated in an airtight container.

Ready To Make This Homemade Authentic Ricotta Cheese Recipe? Let’s Do It!!

Ingredients For Authentic Ricotta Cheese Recipe

  • 4 liters full-fat milk (3.25%)
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup white vinegar or (freshly squeezed lemon juice)

How To Make Homemade Ricotta Cheese?

  1. Add the milk, heavy cream, and salt into a large pot and mix it well using a spatula.
  2. On low medium heat cook the milk mixture until it begins to steam and bubble at the surface and froth along the sides of the pot for about 15-20 minutes. If you have a thermometer heat the milk until it reaches 185°F (85°C).
  3. Reduce the heat to a low setting and gradually pour in the vinegar or lemon juice and stir well with a spatula until the milk mixture starts to curdle.
  4. Remove from the heat and allow the ricotta cheese to settle in the pot for about 20 minutes.
  5. Place the strainer or colander over a large bowl, cover with cheesecloth then using a ladle, transfer curdled milk into the colander or strainer. The drained liquid will be the whey, you can save it and make ricotta cheese out of it.
  6. Note, that the consistency of the ricotta cheese will change depending on how long you drain it. For a creamy ricotta cheese, let it drain for about 20 minutes. For a firmer and denser ricotta press firmly down on the ricotta cheese and allow it to drain for 60 minutes or overnight.
  7. Use immediately or transfer the ricotta to an airtight container and refrigerate until ready to use.
  8. Enjoy your homemade ricotta cheese!

Authentic Homemade Ricotta Cheese

Authentic Ricotta Cheese Recipe

This homemade Italian authentic ricotta cheese recipe is very simple to make and beats the store-bought ricotta cheeses, after making this ricotta cheese recipe you will never buy ricotta cheese again.
Made without renant or citric acid, this quick and easy ricotta cheese recipe is made with just 4 simple ingredients, milk, cream, salt and vinegar or lemon juice, no renant, no citric acid and no buttermilk. You will love how this fresh homemade ricotta cheese will taste, enjoy as is or use it to make desserts, salads and delicous meals like lasagna.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Italian
Servings 4 people
Calories 180 kcal

Ingredients
  

  • 4 liters full-fat milk 3.25%
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup white vinegar or freshly squeezed lemon juice

Instructions
 

  • Add the milk, heavy cream, and salt into a large pot and mix it well using a spatula.
  • On low medium heat cook the milk mixture until it begins to steam and bubble at the surface and froth along the sides of the pot for about 15-20 minutes. If you have a thermometer heat the milk until it reaches 185°F (85°C).
  • Reduce the heat to a low setting and gradually pour in the vinegar or lemon juice and stir well with a spatula until the milk mixture starts to curdle.
  • Remove from the heat and allow the ricotta cheese to settle in the pot for about 20 minutes.
  • Place the strainer or colander over a large bowl, cover with cheesecloth then using a ladle, transfer curdled milk into the colander or strainer. The drained liquid will be the whey, you can save it and make ricotta cheese out of it.
  • Note, that the consistency of the ricotta cheese will change depending on how long you drain it. For a creamy ricotta cheese, let it drain for about 20 minutes. For a firmer and denser ricotta press firmly down on the ricotta cheese and allow it to drain for 60 minutes or overnight.
  • Use immediately or transfer the ricotta to an airtight container and refrigerate until ready to use.
  • Enjoy your homemade ricotta cheese!
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