Homemade ricotta

Votes: 1

Time: 25 min.

Italian ricotta cheese, made from the whey of cow, goat, sheep, or buffalo milk, has a creamy texture and a slightly sweet flavor. Ricotta is an ingredient in many popular desserts, baked goods, pasta sauces, and other dishes. You can also make this delicate, soft cheese at home using this simple recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup heavy cream
3 cups whole milk
1.5 tbsp. sour milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ricotta cheese, milk, cream, sour milk

Cooking the dish according to the recipe:

In a medium saucepan, bring the cream, milk, and sour milk to a boil over medium heat. Simmer for a few minutes until flakes appear on the surface. Turn off the heat and let the milk sit and cool slightly on the stovetop for 15-20 minutes.
Line a sieve with several layers of cheesecloth. Use a ladle to collect the curdled flakes from the surface and place them in the sieve. Pour the liquid from the pan through the flakes (if you tilt the pan, the particles will float to the sides, so scoop them out). The liquid will catch the particles from the cheesecloth. The liquid is whey, which is very beneficial and can be saved.

Place the cheesecloth-wrapped ricotta in the refrigerator for 3 hours to drain the liquid and allow the ricotta to firm up slightly. Use the ricotta as desired.
Exit: 240 gr.

Classic recipes with ricotta: