Rich, velvety, smooth ricotta cheese — made from scratch.
I never knew until about 5 years ago just how simple some cheeses are to make. The first cheese I ever made was Paneer for making the beautiful Indian dish, Saag Paneer. It was truly such an exciting process because I love making new discoveries in the kitchen (new for me).
Ricotta is just like making Paneer except without the excess draining, pressing, waiting and cooking, lol! It is simply the result of a beautiful reaction when simmered milk meets an acid (lemon juice or vinegar) and magic starts to happen in the form of curds separating from the whey.
Here’s the recipe:
Homemade Fresh Ricotta Cheese
- 1 liter whole milk (the fresher, the better*)
- 1 T fresh lemon juice (substitute white vinegar)
- pinch of salt (optional)
Supplies:
- 1 fine seive
- 1 cheese cloth or a clean tea towel or thin cloth
- 1 large pot
- 1 wooden spoon
- 1 large bowl
Preparation:
Pour the milk into a large pot. Place over medium heat, stirring frequently, until it comes to a simmer.
Remove the milk from the heat and add the lemon juice. Stir and set aside for 10-15 minutes.
After 10-15 minutes you should see the curds separating from the whey.
Line the seive with your cheese cloth or clean tea towel and place over a bowl.
Carefully pour the “pre-cheese” (Lol!) mixture into the cheese cloth or clean tea towel.
Allow it to drain until it reaches your desired consistency. (Note: If it drains to much, add some of the whey back to the curds and Voila! You’re in business!
Use immediately or tuck it away in the fridge to use in 1-2 days.
*Unfortunately, shelf stable (UHT) milk will not work for this recipe.