How to Make Creamy Homemade Ricotta Cheese
Fresh, Creamy Ricotta Cheese Made at Home
Ricotta, meaning ‘recooked’ in Italian, got its name because it was traditionally made from the whey left over after making other cheeses. It’s known for its pure white color, smooth texture, and pleasantly tangy flavor. Make your own fresh ricotta cheese at home – it’s delicious in salads, sandwiches, or simply spread on toast!
Ingredients
- 2000ml Fresh Milk (use high-quality whole milk)
- 1000ml Fresh Heavy Cream (unsweetened, for whipping)
- 1/2 to 1 Fresh Lemon (juice, approximately 30-50ml)
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
Combine the 2000ml of fresh milk and 1000ml of fresh heavy cream in a pot. Heat over medium heat. Ensure you are using unsweetened heavy cream meant for whipping, not sweetened cream used for cakes, as the latter can make the ricotta too sweet and alter its natural flavor. Purchase your heavy cream from a grocery store, looking for labels like ‘heavy cream’ or ‘whipping cream’.
Step 2
Continue to heat the milk and cream mixture gently for about 10 to 20 minutes, until it just begins to simmer around the edges (‘보글보글’ sound). This step is crucial for curdling the milk proteins. It’s best to stay near the stove to monitor it. Once it simmers, reduce the heat to very low. Add the fresh lemon juice (start with juice from half a lemon, adding more if needed) and a small pinch of salt.
Step 3
After adding the lemon juice, stir the mixture gently in a cross (‘十’) pattern with a spoon or spatula, or just give it one or two light stirs. Then, let it sit undisturbed. Do not cover the pot, as the milk may boil over. Maintain low heat for approximately 40 minutes to up to 2 hours. During this time, the milk, cream, and lemon juice will react, causing the mixture to slowly separate into curds (solids) and whey (liquid).
Step 4
When the mixture starts to look like the picture, with distinct white curds forming and clear, yellowish whey separating, turn off the heat. Let it sit for another 5 minutes to allow the curds to set further. Prepare a fine-mesh sieve lined with cheesecloth (or a clean cotton cloth). Carefully pour the curds and whey from the pot into the prepared sieve.
Step 5
Gather the corners of the cheesecloth to form a bundle, enclosing the curds. Gently twist the bundle to squeeze out as much whey as possible. Place a heavy object, such as a bowl filled with water or a full kettle, on top of the cheese bundle to press it. This pressing process helps to drain excess whey and results in a firmer, more condensed ricotta cheese. Allow it to press for about 1 to 2 hours.
Step 6
After pressing, let the ricotta cheese bundle sit at room temperature for about 3 hours to drain further. Then, keeping it wrapped in the cheesecloth, place it over a bowl or in a colander set over a bowl to catch any remaining drips. Refrigerate for at least half a day to overnight for proper ripening. Once ripened, transfer the ricotta cheese to a sterilized glass jar. Refrigerated ricotta cheese typically lasts for about a week. For longer storage, it can be frozen in an airtight container for up to 6 months.
