Homemade Ricotta Cheese
Richer and Creamier: How to Make Fresh Ricotta Cheese at Home with Heavy Cream
Today, I’m sharing a simple recipe for making fresh, creamy ricotta cheese right in your own kitchen. Enriched with heavy cream for an extra depth of flavor, this ricotta cheese is perfect for salads, sandwiches, and spreading on toast. Let’s get started!
Ingredients
- 500ml heavy cream
- 1000ml milk
- 2/3 Tbsp salt (adjust to taste)
- 5-6 Tbsp fresh lemon juice
Cooking Instructions
Step 1
First, measure and prepare all the ingredients needed to make ricotta cheese. Having 500ml of heavy cream, 1000ml of milk, 2/3 Tbsp of salt, and 5-6 Tbsp of fresh lemon juice ready will make the cooking process much smoother.
Step 2
Pour 1000ml of milk and 500ml of heavy cream into a clean pot. Gently stir the milk and cream mixture with a silicone spatula, then place the pot over medium heat to bring it to a boil. Be sure to watch it closely as it can boil over quickly. Once it starts to boil, reduce the heat to low.
Step 3
When the milk and cream mixture begins to boil, add the prepared 2/3 Tbsp of salt to the pot and stir gently. Ensure the salt is evenly distributed.
Step 4
Once the milk and cream mixture comes back to a boil, slowly pour in the 5-6 Tbsp of lemon juice. You’ll immediately see the mixture curdle and separate into whey (the liquid) and curds (the cheese solids). As soon as the whey separates, reduce the heat to medium-low. Stir occasionally with the spatula and let it simmer gently for about 20 more minutes to help the cheese set further.
Step 5
After simmering for about 20 minutes and the curds have formed nicely, strain the mixture using a cheesecloth-lined sieve. Line a sieve with cheesecloth and pour the curdled mixture into it. Gather the edges of the cheesecloth to form a tight bundle, tying it securely to prevent the cheese from escaping. This step helps in draining the whey and shaping the cheese.
Step 6
Place the well-tied cheesecloth bundle on a heavy bowl or pot to allow the whey to drain. You can place a heavy object, like another pot or a weight, on top of the cheesecloth bundle to press out the whey more effectively. *Tip: Don’t discard the whey! It’s wonderful for skincare. Using it when washing your face can leave your skin feeling incredibly soft and smooth, like silk. It’s also great to add to bathwater for a luxurious soak.*
Step 7
After letting the whey drain for about two hours, check the cheese inside the cheesecloth. You should have fresh ricotta cheese with most of the moisture removed. While it’s delicious spread on toast as is, if you prefer a firmer texture, wrap the cheese tightly and refrigerate it for at least half a day to allow it to set further.
Step 8
Here’s the ricotta cheese after chilling in the refrigerator for half a day. It has firmed up nicely and is now perfect for adding to salads. It’s ready to be used in various dishes!
Step 9
Today, we’ll use this ricotta cheese to make a delicious salad. Start by laying a generous bed of fresh chicory greens on the bottom of a large serving plate. Arrange thinly sliced cabbage and carrots attractively over the greens. Add halved cherry tomatoes (seeds removed), and then sprinkle plenty of frozen blueberries and frozen diced mango. Finally, generously dollop the homemade ricotta cheese on top. Behold, a colorful and appetizing ricotta cheese salad is complete!
Step 10
This salad, bursting with sweet fruits and creamy, flavorful ricotta cheese, doesn’t need any extra dressing – the ingredients themselves create a wonderful taste. My son and husband absolutely loved it, finishing off their plates in no time! It’s a healthy and delicious salad that the whole family can enjoy.
Step 11
Besides salads, ricotta cheese is incredibly versatile. Toast two slices of bread until golden brown, spread a generous layer of your freshly made, creamy ricotta cheese, and top with a drizzle of sweet mulberry jam. It’s a simple yet elegant snack or breakfast option. Yum!
Step 12
The homemade ricotta cheese has an incredibly rich and fresh flavor. Stored in the refrigerator, it can stay fresh for up to a week. However, as time passes, its freshness and taste may diminish. If you plan to keep it for longer than a week, it’s recommended to portion the ricotta cheese and freeze it. Freezing will help preserve its taste and quality for an extended period.
