Creamy Ricotta Cheese (Homemade)

"I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!"
 
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photo by LILLIANCOOKS photo by LILLIANCOOKS
photo by LILLIANCOOKS
photo by Muffin Goddess photo by Muffin Goddess
Ready In:
3hrs
Ingredients:
4
Yields:
3.5 cups
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ingredients

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directions

  • Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
  • DO NOT LET THE MILK BOIL.
  • Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
  • Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
  • Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
  • Transfer the curds to the colander with a slotted spoon.
  • Gather up the corners of the cheesecloth and secure with twine or a rubber band.
  • Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
  • Transfer the ricotta to a bowl or use immediately.

Questions & Replies

  1. Can this be made a head of time and froze? If yes recommended way to freeze this. I have milk and cream that will expire this week end and prefer to use it for this if can.
     
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Reviews

  1. This is a great ricotta cheese recipe. I've tried several and this is the best. Sometimes I feel like a softer cheese, so I only let it drain for or a minute or two. Other times I feel like a chewier, drier cheese, so I'll let it drain the full 30 minutes. Either way, it's excellent.
     
  2. WOW is right! I had already given another recipe five stars, but this one is WAY superior. We can't get whole milk here that isn't boxed and irradiated or highly pastuerized, so the addition of the heavy cream to 2% fresh milk made SUCH a difference. It's so amazingly easy to make. Will never buy store-bought again...
     
  3. I've made homemade ricotta using almost the very same recipe...except I used 1qt. of whole milk and 1/4 cup cider vinegar. I loved it! I followed the same instructions as in your recipe...so easy! This is a must try recipe! I served it with olive oil and Italian spices ontop. I added my photo! =)
     
  4. This was lovely, and so easy to make, too! I got kind of distracted trying to multi-task too much, so I accidentally let my ricotta drain in the cheesecloth for a little over an hour. It was a little drier than I think it was supposed to be, so I'll have to make it again and pay more attention to the time so it will be a bit more moist. What great fresh flavor, though. I think I might take my ricotta and use it on some homemade pizza with chicken, fresh basil and chopped roasted tomatoes. Great basic recipe, thanks for posting! Made for PAC Spring '10 :)
     
  5. Perfect, fluffy, REALLY good ricotta. You can use lemon juice instead of vinegar and be careful not to over stir. It breaks up the curds. Once you make it, you'll never buy it at the store again. I'd seen this recipe in the magazine and tried it then. I've since recycled the magazine and am so happy you posted!
     
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Tweaks

  1. Perfect, fluffy, REALLY good ricotta. You can use lemon juice instead of vinegar and be careful not to over stir. It breaks up the curds. Once you make it, you'll never buy it at the store again. I'd seen this recipe in the magazine and tried it then. I've since recycled the magazine and am so happy you posted!
     

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I'm a 37 year-old American living in Georgia. I'm a flight attendant. I still prefer "stewardess". <a href="http://s55.photobucket.com/albums/g158/getoutofmygalley/flying%20stuff/?action=view¤t=JFK_traffic.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g158/getoutofmygalley/flying%20stuff/JFK_traffic.jpg" border="0" alt="Photobucket"></a> I'm not home as often as I would like to be; but on my days off, you can nearly always find me happily buried in the kitchen. I am engaged to a wonderful man, who is an exceptional artist. Here's a taste: <a href="http://s55.photobucket.com/albums/g158/getoutofmygalley/?action=view¤t=Bunnicula_by_SPOOKYCOpng.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g158/getoutofmygalley/Bunnicula_by_SPOOKYCOpng.jpg" border="0" alt="Photobucket"></a> Gives a whole new meaning to the thought of having rabbit, doesn't it? Well, he's a big fan of eating, so I decided to marry him on October 27th, 2008. <a href="http://media.photobucket.com/image/wedding%20bouquet/happyeverafterweddings/bouquet.jpg?o=81" target="_blank"><img src="http://i304.photobucket.com/albums/nn176/happyeverafterweddings/bouquet.jpg"></a> We love to watch zombie movies late at night, eat banana pancakes for breakfast, and watch the sunset on the deck while I have a vodka. My darling likes to call this "Playing Russian Spy Flight Attendant". <a href="http://s55.photobucket.com/albums/g158/getoutofmygalley/flying%20stuff/?action=view¤t=399592674_113be463f8_o.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g158/getoutofmygalley/flying%20stuff/399592674_113be463f8_o.jpg" border="0" alt="Photobucket"></a> My prize possessions include my collection of flight attendant wings, my great grandmother's antique star sapphire ring, my Audrey Hepburn Swarovski clutch, and my zombie doll Lenore. <a href="http://s55.photobucket.com/albums/g158/getoutofmygalley/?action=view¤t=Lenore-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g158/getoutofmygalley/Lenore-1.jpg" border="0" alt="Photobucket"></a>
 
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