Homemade Ricotta Cheese

    Homemade Ricotta Cheese

    (50)
    10saves
    12hr5min


    34 people made this

    About this recipe: This ricotta cheese is incredibly rich and creamy. The recipe may seem a little long winded, but the results are really worth it. Milk, buttermilk, double cream and sea salt are heated together, then allowed to separate into curds and whey. The curds are then allowed to drain. The result is delicious ricotta cheese. Use in any recipe that calls for ricotta cheese. It's also great spread on bread!

    Ingredients
    Makes: 4 cheeses

    • 3.75 litres full fat milk
    • 1 litre buttermilk
    • 475ml double cream
    • 1 tablespoon sea salt
    • 4 (45cm) squares cheese cloth
    • cable ties, as needed

    Method
    Prep:3hr30min  ›  Cook:35min  ›  Extra time:8hr chilling  ›  Ready in:12hr5min 

    1. Line a large colander or sieve with 4 layers of cheese cloth. Set aside.
    2. Heat milk, buttermilk, double cream and salt in a large, heavy, non-reactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 87 degrees C. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
    3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheese cloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a cable tie. Repeat with the rest of the curds, cheese cloth and cable ties. Use the last cable tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl and let drain for 2 hours.
    4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut cable ties and transfer cheese to an airtight container.
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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (50)

    by
    173

    Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefered to help prevent burning of the curds. 2. After the ricotta is made it can be stored up to 5-7 days, but may NOT be frozen; if it smells rancid then throw it out. 3. When you drain the ricotta in the cheesecloth, the longer you drain it the drier it will be, and the less you drain it the creamier it will be. 4. If you don't have a thermometer, then keep an eye on the cooking mixture until it separates into curds and whey (the milk has reached it's boiling point/scalding); remove from heat and either let the mixture cool/settle a bit, or scoop out the curds with a slotted spoon. UPDATE: The curds and whey separated nicely. I let the cheese cool down first, then I ladled the whey into a large bowl, and then I used a small colander to scoop out the curds into a clean dish cloth (I didn't have the cheese cloth on hand). Now it's hanging over the sink to drain and then I will refrigerate it over night. I tasted the ricotta and it tastes fresher than when you buy it at the store. This recipe is definitely a keeper. Thanks for sharing a classic, Orcashottie!  -  10 Jul 2008  (Review from Allrecipes US | Canada)

    by
    96

    I didn't have the cream, but made ricotta for the first time in my 70+ years. It's delicious and I'll make lasagna and use part of the ricotta tomorrow. The whey looked so nutritious and I decided to make a pot of potato/corn/carrot soup with it. I sauteed onions, celery, garlic, added carrots, potatoes, frozen corn and seasonings. It's healthy and very good. Now I just have to find hungry people to help eat it. Thank you for this wonderful recipe. Next time, I'll be sure to use the cream.  -  15 Sep 2008  (Review from Allrecipes US | Canada)

    by
    73

    I'd say this will yeild about 2 lbs of cheese. You can freeze your whey in cup containers, use it in pancakes/waffles, muffins and bread. Anywhere a recipe calls for water. Be creative, it's worth it.  -  14 Jul 2008  (Review from Allrecipes US | Canada)

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