How to make ricotta at home
Votes: 3
Time: 45 min.
Fresh homemade ricotta is a great substitute for store-bought ricotta in many dishes. For example, you can add salt, pepper, oregano, and a little zest to the cheese and spread it on toasted crostini. This ricotta is also perfect for desserts, for example, as a delicate filling for crispy cannoli. For a firmer consistency, simply let the cheese drain for a while. You can also refrigerate it for a few hours before serving to set. When purchasing ingredients, avoid ultra-pasteurized milk: it may not curdle, or it may require more time and acidity.
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:
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon coarse salt
- 3 tablespoons good white wine vinegar
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Cooking the dish according to the recipe:
- Place a large sieve over a deep bowl and line it with 2 layers of cheesecloth dampened with water.
- Pour the milk and cream into a stainless steel or enamel saucepan. Stir in the salt. Bring to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar.
Let the mixture sit for 1 minute until it curdles. It will separate into a thick part (curds) and a liquid part (whey). - Pour the mixture into a cheesecloth-lined sieve and let it sit at room temperature for 20–25 minutes to separate the whey, draining the liquid periodically. The longer the mixture drains, the thicker the ricotta will be. Some people prefer it thicker, while others prefer it to remain fairly moist.
- Transfer the ricotta to a bowl, discarding the cheesecloth and any drained whey. Serve immediately or wrap in plastic wrap and freeze. Ricotta can be stored in the refrigerator for 4–5 days.
Exit: 450 gr.
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