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Delicious Pasta Recipes, Vegan and Vegetarian

Home Made Ricotta Cheese

Fresh, Delicious Home Made Ricotta Cheese

How to Make Your Own Ricotta Cheese

This is a beautiful recipe for Ricotta Cheese. If you have the time & like to make things from scratch, please try this recipe which has been adapted from that created by, Ina Garten, the Barefoot Contessa.

Once the Ricotta is made u can use it in any number of recipes that call for Ricotta from savories to sweet desserts. You can also use it to make dips. for side dishes, Just vary the ingredients that you will blend with the ricotta cheese. Sun dried tomatoes, green onions, black pepper, olives and herbs of your choice are some of the suggestions.

You may use the Ricotta Cheese recipe as described here for Cannelloni. Please note that the amount here is a large serving and is measured to accompany the recipe for Cannelloni. If you would like to make a smaller amount please adjust the quantities of the ingredients.

Now you now have a whole new addition to your recipe selection. If you are really rushed for time and want to put something together quickly, then use the store bought Ricotta cheese, but I think the homemade variety is richer in flavor.

The pictures illustrate the various steps in making the Ricotta Cheese. I like to give the milk one boil once I add the white wine vinegar. But make sure you are right there at the stove to prevent the contents spilling over the pot.
See Recipe below.

Milk and cream mix

Milk & cream mix in pot on stove

Ingredients

  1. 2½ cups heavy whipping cream
  2. 5 cups whole milk
  3. 1¼ teaspoons Kosher salt/sea salt
  4. 3¾ tblsp. white wine vinegar



Method

  1. Mix cream and milk in a thick bottomed stainless steel or enameled pot. Add salt and mix
  2. Place a large sieve on a bowl. Line it with 2 layers of cheesecloth
  3. Bring milk mix to the boil, stirring frequently to ensure it does not stick to the bottom. You have to be watching the stove at this point
  4. As the milk comes to the boil add the white wine vinegar. Lower heat. Allow it to boil one more time
  5. You will notice that the contents separate into curds & whey
  6. Remove from stove & carefully pour contents of pot through the sieve. Discard the mix that goes through the sieve & collects in the bowl. Empty the water (whey) that collects.
  7. Let the contents sit in the sieve, while the water (whey) seeps through, (at least ½-1 hour. The curds will begin to feel thick
  8. Scoop up contents of sieve, your fresh Ricotta Cheese & place in a container. This amount will yield about 3 cups of Ricotta Cheese
  9. Discard cheesecloth. Use cheese in recipes


about to boil

Milk beginning to separate

cauliflower preparation

Milk mix poured into sieve

boiled

Ricotta curds, separated from whey, ready to be scooped

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