Alright. I’m going to start off with a big ol’ disclaimer here before I get dozens of angry emails from authentic ricotta loving Italians. Is this a recipe for 100% authentic Italian ricotta cheese? NO. But I find it to have a close resemblance to, as well as a far superior taste and texture to the store-bought version of ricotta cheese. It has a silky smooth, creamy texture instead of the grainy, dry clumps you find with the pre-made variety.
Real, authentic ricotta cheese is made from the whey leftover from making fresh mozzarella cheese. Ricotta literally means ‘re-cooked’. Someday, I will absolutely tackle the making of authentic Ricotta cheese, but for now, this version is a godsend.
Why? Oh my goodness. You will just have to make it and see for yourself. The ingredients are few and the cost is minimal. You need a half gallon of whole milk, 1 cup of cream, fresh lemon juice, salt, and cheese cloth. That’s it.
Well, a bowl and a pot will be helpful as well.
The method is simple: Heat the milk , cream, and salt just to a boil and add the lemon juice. The milk will separate (mine did almost instantly) and you will be left with creamy curds and a lot of watery whey. The curds and whey are then poured through a cheesecloth lined strainer and the liquid is drained off. I only let it drain for a minute or so because I don’t like it to get too dry.
That’s it! Refrigerate your cheese or use it right away. I like to eat it almost as soon as it’s made. Next time I make this I plan on spreading it over a slice fresh baked artisan bread with a drizzle of honey!
This cheese seriously takes about 5 minutes to make. You end up with about 2 cups of cheese. Depending on the quality of ingredients you use, this cheese will run you up to 75% less than buying it in the store.
Actually, you have no excuses to not make this cheese. Let me list them for you again:
*It’s cost-effective. 2 cups of ricotta ends up costing around $1.50 make.
*It’s fast to make. 5-10 minutes from start to finish depending on your speediness.
*It calls for minimal ingredients that you likely already have on hand : Milk, Cream, Lemons, and Salt.
*It’s ready to use as soon as you finish draining it. No ripening time.
*The end result is incredibly delicious. So creamy and smooth and just….perfect.
So what are you waiting for? Go try making your own and see just how all-around awesome it is!
We had this cheese the other night inside some stuffed shells with ground turkey and fresh pesto. It was PHENOMENAL. I will never be able to go back to store-bought ricotta (even if this isn’t the authentic version) ever again.
Want to try another homemade cheese? This Mascarpone is just as easy and delicious.
- ½ Gallon Whole Milk
- 1 cup Heavy Cream
- ½ to ¾ teaspoon Pink Himalayan Salt
- 2 tablespoons Fresh Lemon Juice
- Line a strainer with two to three layers of cheesecloth and place it over a large bowl. Set aside.
- Add the milk, cream, and salt to a large pot and slowly bring it two a boil, stirring occasionally to prevent the bottom from scorching. When the milk reaches a boil, add the lemon juice, stirring constantly, until the milk curdles. This may happen right away or take up to two minutes.
- Pour the curds and whey through the cheesecloth lined strainer. Let drain for up to 30 minutes. I only drain it for about 5 minutes as I don't like it to get too dry.
- Place the finished cheese in an airtight container and store in the fridge for up to two day.
very slightly adapted from The Italian Dish
Thanks for your wonderful recipes! The resulting liquid is different, yet reminiscent, of buttermilk. Would you use it interchangeably?
No, the liquid from the cheese is more whey like. Buttermilk is usually a skim milk mixed with a live culture that results in a cultured product.
Does this work on pasteurized milk?
Yes 🙂
When I was a child-MANY years ago-my grandmother used to make cottage cheese. She used fresh raw milk from the dairy next door. I doubt she had fresh lemons, maybe vinegar? Could this be the same basic recipe?
Vinegar would work! I’m not sure how similar they are, though…this recipe yields a smooth cheese instead of curds.