Fresh Ricotta Cheese

This recipe has been featured in a step-by-step how-to post on The Recipe Girl blog: How to Make Ricotta Cheese

Fresh Ricotta Cheese

Simple to make from scratch, you'll have a tough time buying it at the store after making it at home. It's unbelievably rich flavor and creamy texture will have you wishing to eat it by the spoonful.

Yield: 1 1/2 cups (or 300 grams)

Prep Time:35 min

Cook Time:10 min

Ingredients:

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon sea salt

Directions:

1. Place all ingredients in a 2 quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200 degrees F.)

2. Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don't squeeze it dry or you'll end up with dry ricotta... leave some moisture in there.

3. Place fresh ricotta in airtight container & refrigerate for up to 2 days.

Tips:

Ideas for using fresh ricotta:
*incorporate into pasta dishes
*use dollops of it to top pizza
*fill ravioli
*spread on baguette with tomato & basil

Source: RecipeGirl.com (Adapted from In Jennie's Kitchen)

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Comments

  • Lee Hoy wrote:

    I’m glad I read the comments..I did have to add 2 T white vinegar to get it to separate.

  • Bobbie Jean Weiler wrote:

    To Phyllis: You may want to do some online research on the Specific Carbohydrate Diet by Elaine Gottschall. It is design for people with food sensitivities. Often times after being on the diet for a while, some of the sensitivities go away because the good bacteria in you gut becomes repopulated. The diet seems overwhelming at first but after reading and testing a few recipies, it is not that difficult to follow. One of my favorite recipe books for the Specific Carbohydrate Diet (SCD) is Cooking for Celiacs, Colitis, Crohns and IBS by S. Ramancher. Good Luck

  • Phyllis wrote:

    Thanks! I’ve recently been diagnosed with an insensitivity to casein, gluten and soy. Since I haven’t been able to locate a Ricotta alternative, this gives me a starting point to attempt one.

  • The Heritage Cook wrote:

    This looks like an easy recipe that most people could make. Here are a few helpful tips on making Ricotta from Grace Pilato’s book, Cooking with Grace (slightly modified):

    There are a few things to be on the alert for when making ricotta. To prevent scorching, you need to stir the milk about every 5 minutes, using a stainless-steel spatula. With this tool, you can scrape the entire bottom of the pan more efficiently.

    You will need an instant-read thermometer. If you happen to make the mistake of overheating the milk, wait until it cools down a bit, checking the temperature.

    If curds did not form in good numbers or did not separate from the whey, the milk was probably not hot enough or you didn’t have enough acid. If this happens, check the temperature and add distilled white vinegar, 1 tablespoon at a time.