Description
This Sicilian Homemade Ricotta Cheese recipe teaches you how to make fresh, creamy ricotta at home using simple ingredients. With just milk, cream, lemon juice, and salt, you can create a luscious ricotta perfect for Italian dishes or enjoying on its own. The stovetop cooking process gently heats the dairy to form delicate curds that are strained to the ideal texture, allowing customization from creamy to firm. This authentic method promises delicious results and the joy of homemade cheese.
Ingredients
Scale
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice (or white vinegar)
Instructions
- Combine and heat milk mixture: In a large heavy-bottomed pot, combine the whole milk, heavy cream, and salt. Heat over medium heat, stirring occasionally to prevent scorching, until the mixture reaches 190°F, just below boiling point.
- Add acid to form curds: Remove the pot from heat and slowly stir in the fresh lemon juice or white vinegar. Let the mixture sit undisturbed for 5 to 10 minutes to allow the curds to form and separate from the watery whey.
- Drain the curds: Line a fine-mesh strainer with cheesecloth and set it over a large bowl. Carefully ladle the curds into the strainer and let them drain for 30 to 60 minutes. The longer the draining, the firmer the ricotta will be.
- Refrigerate and store: Transfer the drained ricotta to a bowl, cover tightly, and refrigerate until ready to use. Fresh ricotta is best eaten within 3 to 4 days.
Notes
- For a richer ricotta, you can use all whole milk without adding heavy cream.
- The leftover whey is nutritious and can be used in bread doughs, soups, or smoothies to reduce waste.
- Consume fresh ricotta within 3 to 4 days for best flavor and texture.
