Foodie in New York

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Homemade Ricotta

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how to make ricotta
My love for Italian food is far and wide, and fresh ricotta is a staple of Italian cooking. It’s used in everything from ravioli and stuffed shells to lasagna, and dessert dishes too.  This was my first foray into cheesemaking, and it was surprisingly simple!  It used only four ingredients: milk, cream, vinegar and salt.  Although, you will need a thermometer and cheesecloth.  In the coming weeks, I’m going to focus on making a few dishes, inspired by my travels in various countries, including Italy. So, I decided to get a leg up on making ricotta so my handmade spinach-ricotta ravioli or ricotta gnocci will be that much fresher!

Gently stir in the vinegar. Then allow it to sit undisturbed for 20 minutes. Carefully ladle the curds into the strainer, leaving as much liquid behind as possible
Homemade Ricotta
Author: Vallery
Prep time:
Cook time:
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Serves: 2 cups
Ingredients
  • 8 cups pasteurized whole milk (1/2 gallon)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 cup distilled white vinegar
Instructions
  1. Line a strainer with cheesecloth and place over a large bowl.
  2. Place the milk, cream and salt in a medium saucepan. Cook over low heat until a thermometer reads between 175 and 180 degrees Fahrenheit.
  3. Remove the saucepan from the stove. Slowly pour in the vinegar while gently stirring.
  4. Once all of the vinegar has been poured in, allow it to sit undisturbed for 20 minutes.
  5. Carefully ladle the soft curds that have formed at the top into the strainer. The remaining liquid (whey) can be discarded.
  6. Allow the curds to drain for one hour. (Do not press on the curds or manipulate them in any way).
  7. Once drained, transfer the ricotta cheese to a container and refrigerate until use. Discard the whey (the liquid).
  8. The ricotta may be stored in a sealed container in the refrigerator for up to one week.

 

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  • Lemon-Ricotta Pancakes SAYS | January 18, 2016

    […] But I didn’t mind the challenge–especially for a long holiday weekend. Plus, I used homemade ricotta, and you should too! Ricotta is super simple to make, and is so much better fresh! You can find the […]

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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.

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