Homemade Ricotta is so much easier to make than you think. A very versatile ingredient that can be used as topping for crostini or pizza, made into gnocchi, mixed into sauces, or eaten as a snack on crusty bread. So creamy and fresh tasting, give it a try, you won’t be disappointed.
Homemade Ricotta is so easy to make, there’s no reason to buy store bought again. Consisting of just 3 ingredients: whole milk, salt and fresh lemon juice. It’s doesn’t get any easier or more natural than that.
Whole milk is better for a creamier ricotta, but 2% can be used. The lemon is what makes the milk and cream curdle and create the curds that separate from the whey to create the finished ricotta.
How to make Homemade Ricotta – Step by Step
The whole milk, cream and salt is heated to 200°F94°C and this is when you will start to see the creation of the curds separating from the whey. You should stir occasionally just to keep the milk from scorching on the bottom, but not to much or the ricotta will be stiff.
The solids are then separated from the liquid (the curds and whey). The liquid can be used in baking instead of water or milk.
The mix is then strained through cheesecloth and you have fresh, delicious ricotta. The longer the mix is drained, the thicker the ricotta.
I used 2 – 3 inch round bowls lined with cheesecloth and packed the ricotta into them to make molds, this makes for a pretty presentation. You can just refrigerate the ricotta in containers with lids.
I have used this ricotta in so many recipes:
- Asparagus, ricotta and mint tartlets
- Grilled eggplant rollatini
- Ricotta Frittata
- Pork Ricotta and Sage Meatballs
- Roasted Asparagus with Lemon Ricotta Sauce
- Pumpkin Ricotta Ravioli
- Fresh Fig and Ricotta Dessert Tart
If you’ve tried this Homemade Ricotta or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!