Homemade whole milk ricotta
Votes: 2
Time: 2 hours 10 minutes
Complexity: easily
Servings: 10-12
Complexity: easily
Servings: 10-12
If you're looking to impress your guests, serve this easy-to-make homemade ricotta cheese. You can make it soft or slightly firmer. Serving options are endless, but we suggest a classic favorite: honey and ground black pepper. Avoid using UHT dairy products—the graininess and whey will be more appealing.
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.
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:
- 3 tbsp. distilled vinegar 5%
- 2 tablespoons fresh lemon juice
- 7 cups (1.7 l) whole milk (not ultra-pasteurized)
- 1 cup heavy cream (not ultra-pasteurized)
- Submission options: honey, ground black pepper, fresh or dried fruit, fruit jam, crackers or fresh bread
- Special equipment: gauze and a quick-response thermometer
We recommend
Recipes with similar ingredients: apple cider vinegar, lemon juice, milk, cream
Cooking the dish according to the recipe:
- Wet a double layer of cheesecloth with water, then gently squeeze out excess water. Line a colander with cheesecloth and place it in the sink.
- In a small bowl, combine vinegar and lemon juice.
- In a small heavy-bottomed saucepan, heat the milk and cream over medium-low heat to 180°F (87°C), stirring frequently to prevent the milk mixture from burning on the bottom. Add half the vinegar mixture and 1 tablespoon of salt and stir for 10 seconds (the milk will begin to curdle slightly). Remove from heat, cover the saucepan, and let stand for 20 minutes.
- Remove the lid and you'll see the milk mixture separate into small clumps. Now stir in the remaining vinegar mixture, and the milk will continue to curdle. Stir for a few minutes. Pour the entire mixture into a prepared colander in the sink.
- Let drain until desired consistency is reached: 15 minutes for soft ricotta, 20 minutes for firm and creamy ricotta, and 30 minutes for firm and slightly dry ricotta. Serve soft ricotta warm or slightly cooled in a small decorative bowl. Form firm ricotta into a ball or disk using cheesecloth and refrigerate for at least 1 hour.
- Serve with your favorites, such as honey and black pepper, fresh or dried fruit, jam, crackers, or fresh bread.
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