Home-made Ricotta
Ready for a ricotta revolution? Whip up your own home-made ricotta with just three ingredients! Now that’s amore.
Get ready for a creamy homemade ricotta with just 3 ingredients – a culinary adventure that will make you shout ‘Mamma Mia’! Consider homemade ricotta for a taste of Italy from your kitchen. Making your own ricotta cheese is a relatively simple process with amazing results—it tastes fresher and has more flavour than the store-bought version. Plus, you can customize it to your liking by adding herbs, spices, or other ingredients. Keep it simple for use in any recipe, whip it up or load it up with your favourite seasonal toppings
What is Ricotta
Ricotta cheese is unique with a soft texture and delicate flavour. It’s versatile in sweet and savoury dishes like lasagna, pancakes, and cheesecake. From lasagna and stuffed shells to pancakes and cheesecake, the possibilities are nearly endless with ricotta. The production process involves heating the whey to a specific temperature, which causes the proteins and fats to separate and form curds. The curds are then skimmed off the surface and drained to create a soft and slightly grainy cheese with a delicate flavour.
Minimal Waste
The leftover whey from making ricotta cheese contains some remaining proteins, lactose, and minerals from the milk. This by-product should not be discarded, as it can be put to various uses. The leftover whey from making ricotta cheese is a versatile and nutritious ingredient that can be used in smoothies, baked goods, soups, and sauces.
You’ve been served.
It’s quick and easy to make homemade ricotta cheese, taking less than an hour from start to finish. With its creamy texture and delicate flavour, this Italian classic can be added to many dishes or enjoyed on its own at any time of day. So, grab some ingredients from your pantry, put on your chef’s hat, and fire up the stovetop to create something truly delicious that everyone will love! Don’t forget to say “Bon Appétit”!
To make a quick and effortless meal, try smearing ricotta cheese on toast and adding toppings of your choice. For a sweet option, try our take on Bill Granger’s Pancakes, or stay tuned for our exciting recipe for Ricotta Gnocchi with lemon leeks and pistachios if you’re looking for something savoury. See our Instagram recipe video here. Happy cooking
As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten-free! Enjoy!
Can I make this vegan How long does ricotta cheese last in the fridge?
Ricotta cheese can typically be stored in the refrigerator for up to 2 weeks. It should be kept in an airtight container and consumed before the expiration date on the packaging. (Jess to advise)
Can I freeze ricotta cheese?
Yes, ricotta cheese can be frozen for up to 3 months. However, freezing can alter its texture, so it may be best to use frozen ricotta in cooked dishes rather than eating it as is.
What is whole milk?
Whole milk, is also known as full-fat milk or full-cream milk. They are all interchangeable in this recipe.
Homemade Ricotta Cheese
- Total Time: 1 hour including straining time
- Yield: 250g fresh ricotta
Description
Ready for a ricotta revolution? Whip up your own homemade ricotta with just three ingredients! Now that’s amore.
Ingredients
Basic Home-Made Ricotta
- 2 pints (1,14L) whole milk
- 25ml of apple cider or white wine vinegar (use pasteurized, not raw)
- 1 pinch of salt
Whip your ricotta:
- Strained ricotta from above
- 2–3 Tbsp Olive oil
Make it Fancy:
- 1 Leek, thinly sliced
- 20g Roasted Hazelnuts
- 20g Butter
- crusty bread for serving
Instructions
To make the ricotta:
- Place a large thick bottomed saucepan on medium-high heat. Add the milk and a pinch of salt and heat while stirring until it reaches 93°C. You can use a cooking thermometer for this, or simply warm the milk until it reaches a vigorous simmer. Make sure to stir while cooking so no milk catches and scalds.
- Once the milk is hot, add the vinegar, and stir through. Remove the from the heat and allow to stand for 5 minutes,
- Line a sieve with cheesecloth, a nut milk bag or and fine fabric (an old t shirt will work in a pinch), place it over a large bowl and strain the ricotta through the fabric. Allow the liquid whey to drain into the bowl.
- The ricotta can drain for 30 minutes or even overnight in the fridge, for a firmer texture. Dont discard the whey, it’s great in place of water in muffins and cakes, or blended into smoothies.
- Your ricotta is now ready to use! Store in the fridge for 3-5 days
Whipping Ricotta:
- Place your strained ricotta from the recipe above into a food processor. Add 2 Tbsp of oil, and blend until light and fluffy. Check the consistency, then add the remaining 1 Tbsp of olive oil to achieve the desired consistency.
Serving suggestions:
This style of ricotta makes a delicious dip on its own drizzled in olive oil.
Spread it over toast and top with compote or fruit
Stir it through pasta with some lemon zest….the options are endless so be creative
Make it Fancy:
- To turn your whipped ricotta into a dip, add your hazelnuts to a pan with your butter and toast until golden. Set aside once cooked.
- To the same pan add the sliced leeks and saute until softened but still nice and green.
- spoon the ricotta onto a plate, top with those warm leeks and finally, the buttery hazelnuts.
- Prep Time: 5
- Cook Time: 10
