Homemade Whole Milk Ricotta Cheese Recipes

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Easy and Delicious Homemade Ricotta Cheese image

A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!

Provided by Alicia_in_London

Categories World Cuisine Recipes European Italian

Time 40m

Yield 8

Number Of Ingredients 3

Ingredients

8 ½ cups whole milk
⅓ cup lemon juice
1 teaspoon salt

Steps:

Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 12.6 g, Cholesterol 25.9 mg, Fat 8.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 394.5 mg, Sugar 12 g

CHEF JOHN'S HOMEMADE RICOTTA CHEESE

Chef John's Homemade Ricotta Cheese image

If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.

Provided by Chef John

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups whole milk
½ cup heavy cream
1 ¼ teaspoons kosher salt
2 tablespoons white distilled vinegar

Steps:

Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
Let the mixture sit, untouched, for 6 minutes.
Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 7.9 g, Cholesterol 43.4 mg, Fat 12.6 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 472.6 mg, Sugar 7.4 g

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