Simple Homemade Ricotta

Simple Homemade Ricotta

Out of the two recipes I tried, this is the one that closet resembled the Ricotta that you buy in the supermarkets.  It was firmer, slightly drier, and amazing texture with a subtle taste.  Perfect for pastas, fillings, tarts etc.

Ingredients

  • 4 c milk
  • 1/2 tsp sea salt flakes
  • 2 T white vinegar

Method

  1. Warm milk and salt in a large heavy based pot and heat to about 82 – 88 ºC (if you don’t have a thermometer  you will start to see bubbles around the side of the pot and the milk will be starting to look silky,  almost foamy)
  2. Remove the pot from the heat, add the vinegar and stand for five minutes, stirring only once
  3. Line a colander with muslin and place over a large bowl
  4.  Pour the liquid into the sieve and let it strain for about 30 minutes at room temperature.  If you want a wetter Ricotta try 15 minutes, if you like it really dry try 45 minutes
  5. Discard the whey (the remaining liquid), and place the Ricotta in an air tight container in the fridge until needed.

 

Rich Ricotta with Cream

The addition of cream makes this Ricotta very rich in flavour, with notes of lemon coming through, choose to use this in dishes where you would like the lemon present.  You could substitute the lemon for vinegar.  Strain this one longer that the above recipe.  This Ricotta would be great on bruschetta.

Ingredients

  • 1 c cream
  • 3 c milk
  • 1/2 tsp sea salt flakes
  • 2 T lemon juice

Method

  1. Warm cream, milk and salt in a large heavy based pot and bring to the boil, stirring constantly.
  2. Add lemon juice and reduce heat, cook for 2 minutes
  3. Remove the pot from the heat and stand for five minutes
  4. Line a sieve with muslin and place over a large bowl
  5.  Pour the liquid into the sieve and let it strain for an hour at room temperature
  6. Discard the whey (the remaining liquid), and place the Ricotta in an air tight container in the fridge until needed.
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2 Comments Add yours

  1. Faith Roberts says:

    Lee do you have to use full cream milk or can you use semi-skimmed?

    1. Epicurean Rambler - Lee Lewis says:

      Hey Faith. Not being a seasoned cheesemaker, I had to look it up. It seems that you can use either whole or skim milk Whole milk will produce richer results than skim milk.

      You could also use goats or sheep milk too, each will produce a different taste depending on the milk.

      Have a try and let me know how you get on.
      Lee

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