Soft Homemade Ricotta Cheese
Easy & Delicious Homemade Ricotta Cheese Recipe
Making cheese at home might seem daunting, but this incredibly simple ricotta cheese recipe is perfect for beginners! Enjoy it on salads with a balsamic glaze for a delightful touch. Its creamy texture and fresh taste are sure to impress.
Ingredients
- 1000ml Milk
- 400ml Heavy Cream
- 1-2 tsp Salt
- 3 tsp Sugar
- 4 Tbsp Lemon Juice
Cooking Instructions
Step 1
In a large pot, combine the milk (1000ml) and heavy cream (400ml). Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking to the bottom.
Step 2
Once the milk mixture begins to heat up and is about to boil, stir in the salt (1-2 tsp) and sugar (3 tsp) until dissolved. As it simmers, carefully pour in the lemon juice (4 Tbsp). You’ll notice the milk starting to curdle and form clumps.
Step 3
Reduce the heat to medium-low and let it simmer for about 7 minutes. During this time, the milk solids will separate from the whey, forming distinct curds. Keep a close eye on it to prevent burning.
Step 4
When the mixture has visibly curdled and separated into curds and whey (a yellowish liquid), immediately remove the pot from the heat. Line a sieve or colander with cheesecloth (or a fine-mesh strainer) and carefully pour the contents of the pot into it. Allow the whey to drain away.
Step 5
Let the cheese drain until most of the whey has been released and the curds reach your desired consistency. Gather the edges of the cheesecloth to form a ball of cheese, or simply shape it within the cloth. Transfer the fresh ricotta cheese to an airtight container and refrigerate. It’s best enjoyed within 2-3 days for peak freshness.
