Making your own ricotta cheese is really easy and fun. It requires little hands on time and within about an hour you can have your very own homemade cheese.
Making ricotta cheese
I first attempted to make ricotta cheese when I was given a cheese making kit from a friend. Except for the milk, it contained everything you need to make ricotta and mozzarella cheese.
It was not long before I had to give it a go. I started with ricotta cheese which turned out to be really simple. So simple in fact I have to share with you how to make it.
As far as special equipment goes all you need is a square of muslin and a thermometer. If you don't already have a thermometer I would recommend you get one. It is a very valuable tool in the kitchen and takes the guesswork out of so many recipes. Never again will you overcook a piece of meat, and it is essential when making confectionery.
To make ricotta, in a nutshell, all you need to do is heat some milk with a little citric acid (available from chemists, wine-making supply shops, and on the internet) and heat to 85C whilst stirring occasionally. Then strain through the muslin and that's it!
It really is that simple.
Step 1
Heat the milk and citric acid in a saucepan to 185F/85C, stirring occasionally.
Step 2
Straining the cheese in a muslin bag suspended over a pan to separate out the curds and whey.
Step 3
Once strained store in an airtight container in the refrigerator and use within a week.
Is it worth making your own Ricotta?
To be honest, it tastes (and costs) pretty much the same as the ricotta you buy in the shop. However, it is a fun thing to do and I really think cooking should be about having fun.
If nothing else it certainly gives you a talking point when you serve a slice of cheesecake or any other dish with homemade ricotta to your friends.
I also find that occasionally I can not get Ricotta in my local supermarket so it is handy to be able to make my own.
It is also perfect if you prefer to eat organically as organic ricotta is not so easy to find and making your own using organic milk is cheaper.
Using ricotta cheese
- Spread on crackers or bread with a sprinkling of herbs
- Serve with fresh fruit and a drizzle of honey
- Sweeten and freeze for an easy no churn ice cream
Or try one of these recipe
And confession time - I never got around to making mozzarella but I have made ricotta cheese a few times now.
How to make ricotta cheese
Equipment
- muslin
- thermometer
- Large saucepan
Instructions
- Pour 4.5 litres whole milk into a large saucepan. Dissolve the 1½ teaspoon citric acid in a couple of tablespoons of cooled boiled water, then stir into the milk and add a pinch salt.
- Place the saucepan over a low heat. Frequently stir gently to prevent the milk scorching on the base of the pan while heating it.
- Continue to heat until the milk has reached 85℃ (185℉). During this time the milk will separate to small curds (solids) and whey (a yellowish liquid). Remove the pan from the heat, cover and allow to rest for 20 minutes,
- Line a colander with muslin and pour the the mixture into the colander. Gather up the muslin to form a bag and suspend over a deep bowl or pan. Allow to drain for about 20 minutes.
- Use the ricotta as required or spoon into a container, seal and store in the refrigerator for up to a week.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.