Description
Creamy homemade ricotta cheese elevates any dish with its luxurious texture and fresh flavor. Crafted from simple ingredients, this Italian classic brings authentic taste to kitchens, inviting you to savor pure, rich goodness.
Ingredients
Scale
- ½ gallon (1.89 L) whole milk
- 2 tbsps (30 mL) lemon juice or apple cider vinegar
- 1 tsp (5 g) sea salt
Instructions
- Preparation: Gather a heavy-bottomed pot and combine whole milk and kosher salt, establishing a foundational dairy base for ricotta transformation.
- Heating Process: Elevate milk mixture to 185°F (85°C) over medium-high heat, creating a steamy environment without aggressive boiling, stirring occasionally to prevent scorching.
- Curdling Technique: Introduce freshly squeezed lemon juice or apple cider vinegar, triggering immediate protein separation and initiating delicate cheese formation.
- Coagulation Stage: Reduce heat and allow gentle chemical reaction for 1-2 minutes, observing subtle curdling while maintaining consistent temperature.
- Resting Period: Remove from heat and let mixture settle undisturbed for 10-12 minutes, enabling complete protein configuration and flavor development.
- Straining Method: Line a large colander with multiple cheesecloth layers, positioning above a deep collection bowl to facilitate precise whey drainage.
- Draining Process: Gently transfer curdled mixture into cloth-lined colander, suspending cheesecloth edges to encourage natural filtration and moisture removal.
- Consistency Control: Allow ricotta to drain for 1.5-2 hours, monitoring texture and moisture levels to achieve desired creamy consistency.
- Storage Technique: Transfer finished ricotta into a sealed glass container, refrigerating immediately to maintain freshness and preserve delicate dairy characteristics for 5-7 days.
Notes
- Select Quality Milk: Choose full-fat, fresh whole milk for rich, creamy ricotta with superior texture and flavor.
- Temperature Precision: Monitor milk heat carefully; overheating causes tough, rubbery cheese while underheating prevents proper curd formation.
- Acid Selection Matters: Fresh lemon juice or apple cider vinegar work best, providing clean tangy notes and consistent protein separation.
- Draining Technique: Longer drain time creates firmer cheese, while shorter periods result in softer, more spreadable ricotta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 166
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 40 mg