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.
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!
