Homemade Italian Style Ricotta Cheese

I love ricotta cheese, and making it fresh is so easy.  What if I told you in about an hour with just four ingredients you could have fresh creamy Homemade Italian Style Ricotta Cheese.  You can make this and use it for pasta dishes, cannolis, in salads, or atop crostini drizzled with honey, it is so stinking good!

This yields about 2 cups, and draining this is key.  I let mine go a bit longer than one hour because I like it thick and creamy.

Give this a try it is so easy, and so delicious way better than store-bought!

Sinfully,

Susan xoxo

 

 

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See four ingredients.  Whole milk, heavy cream, salt and lemon juice.  Easy Peasy!

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I couldn’t find my large sieve and had to use a strainer, but if you have a large mesh sieve that is preferred.  This works in a pinch.   Cheesecloth is a must!

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And so it begins, milk, cream, and salt.  Let it come to a rolling boil, add three and half tablespoons of fresh lemon juice the juice of one lemon. Let it curdle after it comes to a rolling boil, lower to a simmer, and wait about two or three minutes for the curds to appear, then you are ready to strain it into the cheesecloth lined sieve.  Word of advice, don’t let this go without stirring periodically or you will burn it. Not sexy!

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This is the what it looks like when the curds appear.  Let it drain into a bowl sitting beneath, and empty the whey that fills up periodically.  Let sit for an hour to drain and thicken at room temperature.  This can go a bit longer if you prefer.  This can be used after it has drained, immediately or can be stored covered in the fridge for about four days!

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Homemade Italian Style Ricotta

  • Servings: Approx. 2 cups
  • Difficulty: easy
  • Print

A simplified version of an Italian classic, that's easy, and so much better than store-bought!

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Credit: CrazySexySavor.com

Ingredients

  • 2 quarts of whole milk
  • 1 tsp. of Kosher salt
  • 1 cup of heavy cream
  • juice of one lemon

Directions

  1. In a large pot, bring milk, salt and cream to a rolling boil over medium heat.  Stir frequently so milk and cream don’t burn.  When milk and cream come to a boil, add in lemon juice, reduce to a simmer, and stir continuously until curds begin to appear.  This should begin to happen at about three minutes.
  2. Remove from heat.
  3. Line a large sieve with cheesecloth fitted over  a large bowl to drain liquid.  Discard any liquid that drains.   Let drain at room temperature for about an hour.  Use immediately in any dish you desire, or serve with crostini and honey.  Cover any extras and place in the refrigerator for up to 4 days.  Mangia!

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3 Comments Add yours

  1. mistimaan says:

    Looks tasty 🙂

    Liked by 1 person

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