Ingredients for about 500 g of ricotta:
2 liters of fresh whole milk
1/2 lemon (can be replaced with apple cider vinegar, rice vinegar or wine vinegar)
Salt to taste
Tools needed:
Large saucepan
Wooden spoon
Fine mesh strainer
Gauze or thin cloth
Ricotta mold (or alternative container)
How to make homemade ricotta – step by step
- Preparing the milk First, pour 2 liters of fresh whole milk into a large saucepan. Heat over low heat, stirring constantly with a wooden spoon, until the milk has reached a temperature of between 85 and 90°C. If you do not have a kitchen thermometer, observe when a delicate foam begins to form on the edges: this is the sign that the milk is ready.
- Prepare the lemon juice While the milk is heating, squeeze the juice of half a lemon. Strain it through a fine mesh strainer to remove the seeds and pulp and set aside.
- Curdling the milk Once the milk has reached the right temperature, remove it from the heat and immediately add the lemon juice. Stir gently with a wooden spoon until the curds begin to form: the first flakes of cheese will begin to emerge. Let the mixture rest for about 10 minutes so that the cheese separates from the whey.
- Draining Line the strainer with a clean cheesecloth or a thin cloth and pour in the milk mixture. Strain the cheese, allowing the excess liquid (whey) to drain away. To obtain a drier cheese, you can gently squeeze the cheesecloth.
- Season and shape Add a pinch of salt to taste and mix gently. Transfer the cheese to a ricotta mold or any other container that serves as a mold. Use the back of a spoon to knead the mixture evenly. Place the cheese in the refrigerator for at least 2 hours to cool and harden.
- Done! Once the appropriate amount of time has passed, gently flip the ricotta onto a cutting board or plate. Your homemade cream cheese is ready to be served!
