Homemade Creamy Ricotta Cheese
How to Make Fresh Ricotta Cheese at Home
Whip up some lusciously creamy, thick ricotta cheese right in your own kitchen! Using simple ingredients like heavy cream and lemon juice, you can create a wonderfully soft cheese with a rich texture. Unlike store-bought versions, this homemade ricotta has a mild flavor, making it incredibly versatile for salads, sandwiches, and various other dishes. Enjoy the delightful taste and creamy consistency!
Ricotta Cheese Ingredients- 900ml Milk
- 500ml Heavy Cream
- 1 Lemon (for fresh juice)
- 1/2 tsp Salt
- 1/3 tsp Brown Sugar (optional, enhances flavor)
Cooking Instructions
Step 1
In a pot, combine the milk and heavy cream. A common ratio is 2 parts milk to 1 part heavy cream, but feel free to adjust the cream ratio for a richer, creamier texture.
Step 2
Thoroughly wash the lemon with baking soda to remove any residue. Cut the lemon in half and squeeze out the fresh juice. Be sure to remove any seeds.
Step 3
Place the pot with the milk and cream mixture over medium heat and bring it to a gentle simmer. Once you see tiny bubbles forming around the edges, add the salt and brown sugar (if using) and stir lightly. The sugar adds a subtle sweetness that complements the cheese.
Step 4
As the mixture begins to boil, reduce the heat to low. Slowly pour in the freshly squeezed lemon juice. You’ll notice the milk solids starting to separate from the whey, forming curds.
Step 5
After adding the lemon juice, gently stir the mixture with a wooden spoon or spatula just two or three times, making sure not to scrape the bottom too hard. Over-stirring can prevent the curds from forming properly.
Step 6
Stop stirring and let the mixture simmer on low heat for about 20 to 30 minutes. You’ll see the whey (a clear liquid) separating from the soft, curdled cheese. This slow simmering is key to achieving a tender ricotta.
Step 7
Prepare a fine-mesh sieve lined with cheesecloth or a clean kitchen towel over a bowl. Carefully pour the cooked mixture into the lined sieve to strain out the whey. The soft, white clumps are your ricotta curds.
Step 8
Gather the corners of the cheesecloth and gently squeeze out excess liquid. Tie the cloth securely to shape the cheese. The amount of liquid you drain will affect the final texture – squeeze more for a firmer ricotta.
Step 9
For a thicker, creamier consistency, hang the cheese bundle in the refrigerator for at least half a day or overnight to drain further. Store the finished ricotta cheese in an airtight container in the refrigerator and enjoy within 4-5 days for the best flavor and freshness.
Step 10
Homemade ricotta cheese offers a delightful, mild, and slightly tangy flavor with a wonderfully creamy and rich texture. It’s perfect for spreading on toast, adding to salads, or incorporating into your favorite pasta dishes!
