Homemade Ricotta Cheese
I get lots of comments about how hard it is to find a good quality ricotta cheese in many parts of the Country. It’s so easy to make and once you make it, you will probably never buy it again. It takes minutes to make and you control the ingredients! You all know how I feel about using real ingredients. So here we go! Homemade Ricotta just like Grandma made.
You will need:
- 2 cups heavy cream
- 4 cups whole milk
- 5 tsp kosher salt
- 3 tbs distilled white vinegar
Directions:
- Take 2 pieces of cheese cloth and soak them in water then wring them out so they are damp. Line a mesh strainer with them and place that over a large bowl.
- Add the cream, milk and salt to a large pot and stir it all together. Put the heat on medium and bring this to a boil stirring along the way.
- Turn off the heat and completely stir in the vinegar. Let this sit off the heat and in 1 minute it will begin to curdle. It will separate into chunks which are the curds and whey which will be milky.
- Slowly pour this mixture into the strainer that is lines with the cheesecloth. It will take about 20-30 minutes for it to drain, don’t rush it. The slower it drains, the thicker the ricotta will be!
- Once you are happy with the ricotta remove the ricotta and place in a bowl or container. Dump the liquid in the bowl. If you want a thicker ricotta, leave it in the cheese cloth and strainer and place over a empty bowl and cover with plastic wrap and place in the fridge over night.
THATS IT, RICOTTA IS DONE! Use it or refrigerate covered, up to one week.
– Daniel Mancini
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