Easy and Creamy Homemade Ricotta Cheese
Homemade Ricotta Cheese has been on my to-do list for a long time and it’s so easy. I love it plain, with herbs, on bread with a sprinkle of salt and black pepper, stuff cannelloni rolls with it and a bit of spinach or as a desert with pumpkin jam. It’s delicious and so versatile. You have to try this recipe. Why buy store-bought – packed with chemical preservatives- when it only takes 30 to 40 minutes to make? Never again!
Preparation : 2 min
Cooking: 10 min
Setting: 22-25 min
What you’ll need:
3 cups of full fat milk
1 cup of heavy cream
1/2 tsp of salt
3 tbsp of lemon juice or white vinegar
Ricotta Cheese homemade recipe
How to make it:
Pour the milk, cream and salt into a non-stick pan. Allow it to heat gently.
Boil until it rises both milk and its foam. Remove the pan from the heat and turn it off.
If you have a cooking thermometer, just check the temperature. It should be around 190ºF / 87ºC. It’s ready.
Pour the lemon juice, stir gently a few times with a whisk and leave it alone for 4 to 5 minutes.
Place a tea towel or a cheese cloth, if you have one, on a sieve and place it over a large bowl.
Pour the all content of the pan into the tea towel and leave it be for at least 25 minutes. All the water (whey) from the curdled milk will be drained into the bowl.
If there is still some water left just grab the ends of your tea towel wrap the ricotta tightly and squeeze out any leftover juice.
I love doing this because the pattern of the tea towel gets printed on the cheese making it look rustic and yummy.
You’re Ricotta Cheese is ready! Easy, delicious and creamy. Am having mine on toast with just some black pepper.
Do you prefer to buy store bought products or given the chance would you make certain products at home? Please let me know in the comments below!