Homemade Creamy and Soft Ricotta Cheese
:: Super Easy Homemade Ricotta Cheese Recipe :: Make Cheese with Milk You Have at Home in 15 Minutes!
You can easily make fresh and creamy ricotta cheese at home without using heavy cream. All you need is fresh milk and a little lemon juice! This homemade ricotta cheese is perfect for salads, pasta, bread, and so much more. Elevate your dishes with this delightful cheese that’s ready in about 15 minutes!
Ingredients- 1L Fresh Milk (2% or higher fat content recommended)
- 3 Tbsp Lemon Juice (freshly squeezed)
- 2/3 Tbsp Salt (enhances flavor)
Cooking Instructions
Step 1
First, carefully pour 1 liter of fresh milk into a wide, clean pot. The type of milk you use can affect the taste and texture of your ricotta, so it’s best to opt for fresh milk with a decent fat content.
Step 2
Next, add 2/3 tablespoon of salt and stir well with the milk using a wooden spoon or silicone spatula. Salt is crucial for bringing out the cheese’s flavor, so don’t skip it. Place the pot over medium heat. Cook the milk, stirring occasionally, until it just begins to simmer. Be careful not to boil it vigorously, as this could scorch the milk.
Step 3
As soon as you notice tiny bubbles starting to form around the edges of the milk, slowly and evenly drizzle in 3 tablespoons of lemon juice. Lemon juice is the magic ingredient that helps coagulate the milk proteins, forming the cheese. Pour it gradually rather than all at once.
Step 4
After adding the lemon juice, give it just two or three gentle stirs. Then, immediately reduce the heat to low. Do not stir anymore. Let it simmer gently without stirring until the milk curdles and the whey (the clear liquid left after making cheese) begins to separate. Stirring at this stage can break up the cheese curds.
Step 5
After a little while, you’ll visually see the milk start to clump and the clear, yellowish or greenish whey separating. If the milk isn’t curdling well and remains too liquid, you can add another tablespoon of lemon juice and stir gently once more. Continue to simmer until sufficient whey separation occurs.
Step 6
After approximately 10 minutes, you should have soft, tofu-like curds with clear whey. Once the whey is visibly clear, turn off the heat. It’s best to stop before the curds become too firm.
Step 7
Now it’s time to strain the whey. Prepare a large bowl, place a sieve over it, and then line the sieve with cheesecloth (or a clean, thin cotton cloth) folded a few times. This setup will allow the whey to drain into the bowl below, while the cheese curds remain in the cheesecloth.
Step 8
Carefully pour the curdled milk and whey mixture from the pot into the prepared cheesecloth-lined sieve. Be cautious as it might still be hot.
Step 9
Gather the corners of the cheesecloth to form a bundle. Gently press the bundle with a spoon or spatula to squeeze out as much of the remaining whey as possible. This pressing action helps create a denser, smoother texture for your ricotta cheese. Continue pressing until you achieve your desired consistency.
Step 10
Once the whey has been sufficiently drained, carefully remove the ricotta cheese from the cheesecloth and transfer it to an airtight container. Let it cool down to room temperature, then refrigerate for 3-4 hours. This chilling period will firm up the cheese, resulting in delicious homemade ricotta. Enjoy it in salads, on sandwiches, as a pasta topping, or in countless other culinary creations!
