How to Make Homemade Ricotta Cheese (2 Ways)

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Micetro

Made this 1st time (milk & cream version) on 9/23/20 with edits.

subheading: For Ricotta made with MILK ONLY (yield 14 oz.):

8 cups (2 L) whole milk, not ultra-pasteurized

Kosher or sea salt to taste (I use 1 teaspoon)

3 tablespoons (45ml) distilled white vinegar or fresh lemon juice

subheading: For Ricotta made with MILK AND CREAM (yield 16 oz.):

4 cups (1 L) whole milk

2 cups (½ L) heavy cream

Kosher or sea salt to taste (I use 1 ½ teaspoons)

¼ cup (60ml) fresh lemon juice

subheading: For Ricotta made with MILK ONLY:

Heat the salt and milk to 185 F (It will start to look a little foamy on top.)

Turn off the heat, and gently stir in the acid, just a time or two around the pan. Don’t over stir or it will break the curds. The curds should form almost immediately.

Without stirring, let the curds rest, untouched for 20 minutes.

During this time, keep the temperature at about 185 degrees It can go down to 175 F or up to 190 F, but try to keep it in that range. I just take a look at the thermometer every so often and turn on the heat for just a little while until it gets in that range.

After the resting period, spoon out the curds and strain through a cheesecloth-lined strainer.

Let drain until it reaches the desired consistency.

For a creamy smooth ricotta, either whip by hand or process in a food processor for a few seconds.

Store in a closed container in the refrigerator for up to 5 days.

subheading: For Ricotta made with MILK AND CREAM (no thermometer):

Bring milk, cream, and salt just up to a boil (not a full boil, more of a simmer). I added ingredients to a large glass pitcher and heated in microwave. Thermometer read approx. 185° F.

Gently stir in the lemon juice, just a time or two around the pan. The curds should form pretty quickly. After they start forming, don’t stir, it may break apart the delicate curds.

Let the curds rest for about 20 minutes, then strain the curds through a large cheesecloth lined strainer. I let the pitcher rest for 1 hour to cool and then used my yogurt strainer to strain the whey.

Let drain until it reaches the desired consistency. I let it strain in the fridge for several hours.

Store in a closed container in the refrigerator for up to 5 days.

Notes: If the whey looks too milky, add a little more acid to help the formation of the curd.

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