How to Make Homemade Ricotta Cheese
Grab our recipe for creamy Homemade Ricotta Cheese and follow these quick and easy instructions on how to make homemade ricotta cheese yourself. It's so luscious (in taste and texture) and so simple to make, once you try it you may never purchase the grocery store variety again!
If you’re not already a fan of ricotta, listen up. You’re about to change your tune. Homemade ricotta is unlike anything you can purchase from your local grocer. It’s almost a completely different product — rich, creamy, and not the least bit grainy. Ricotta is a workhorse in the kitchen because of its versatility.
Follow our recipe for Homemade Ricotta Cheese, made with whole milk and heavy cream, for a bit more richness than you're likely used to. Then, sweeten it and pipe into cannoli shells, stuff it into pasta, mix it into pancakes, bake it into a tart, slather it onto toasted bread with a drizzle of olive oil, or use it wherever and whenever your recipe calls for ricotta cheese. No matter how you use it, you’ll want to make ricotta yourself — it’s that good.
Though it takes a little time (it’s pretty much hands-off) it’s effortless. Making ricotta really is as easy as separating the curds from the whey. Simply follow the recipe Homemade Ricotta Cheese and these four steps.
Step 1: Temping Milk
Heat milk, stirring frequently so it doesn’t stick to the pot, to 180°; it should be steaming, not simmering.
Step 2: Curd Formation
Curds will begin to form as soon as the vinegar is stirred in; let sit 10 minutes for full curd formation.
Step 3: Transfer to a Strainer
Gently transfer curds to the cheesecloth-lined sieve using a mesh skimmer or strainer.
Step 4: Drain
Tie the cloth over the spoon so the ricotta is suspended. The weight of the cheese helps it drain.