I was so surprised to see the price of ricotta cheese at the grocery store today—it was almost $10 for a 400 g container, which probably wasn’t even half full! So, I decided to try making my own ricotta for my husband’s birthday lasagna. It turned out to be easier than I expected, and the result was a beautiful, smooth, delicious texture and taste. My husband feels like he’s been treated like a king today!
The ingredients were simple: full-fat milk, lemon juice and salt. That’s it. They say you can use vinegar instead, but I haven’t tried that yet, maybe if I didn’t have a lemon.
You’ll need a thermometer, a heavy-bottomed pot, a slotted spoon and some cheesecloth. I’ve listed the recipe below, and I’ll add my tips and thoughts afterward.
Ingredients
- 8 cups whole milk (2 litres)
- ½ teaspoon salt
- 3 tablespoons lemon juice or white vinegar (freshly squeezed)
Instructions
- Line a colander with a large piece of lightly dampened cheesecloth, folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. (Alternatively, you can use a recycled ricotta basket placed on a bowl).
- In a large, heavy-bottomed saucepan, over medium heat, heat the milk.
- Add the salt and stir occasionally with a wooden spoon. Make sure the milk doesn’t scorch.
- If you have a thermometer, heat it to 185 F. If not, you need to reach a stage where there’s a lot of steam, little bubbles close to the edge of the pot and a slight film forming. It should take about 20 minutes to get there.
- Lower the heat to low.
- Add the lemon juice (or vinegar).
- Slowly agitate the mixture for 2 minutes. You’ll notice the curds (the ricotta) separating from the whey (yellowish liquid).
- Remove from heat.
- Cover the pot and let it stand for about 20 minutes.
- To make sure your ricotta is just right, gently pour it into a cheesecloth-lined colander or basket. The final texture will depend on how long you let it drain. For a creamy ricotta, give it 3-5 minutes; if you prefer a drier texture, let it drain for up to 20 minutes.
- Enjoy it right away! If you have any leftovers, cover and refrigerate them.
My experience:
I was a bit surprised that it took 20 minutes, as suggested. Make sure you’re sitting on anti-fatigue mats or wearing comfy slippers, because you’ll be standing for a bit. I followed the directions and brought it to 185°F. After letting it sit, it turned out to be a very nice creamed cheese. After I finished, I googled what to do with the leftover whey, which was about 1.5 litres. I learnt that you could make more ricotta from the whey, so I boiled it to 200°F and took it off the heat. Let it sit for another 20 minutes, then strain it again and was able to get maybe another three-quarters cup of ricotta cheese. I saved the rest of the whey for the dogs, who apparently love it! I put a little bit in a bowl for each, and they were thrilled. They’re licking their bowls clean! I’ve saved the rest in the fridge and will give them more tomorrow if their stomachs seem okay. This is definitely a much more economical way to get ricotta cheese. I’ll definitely do this again.
From my hands to yours,
Xtie
Click the link above to see an ideal heavy-bottomed pot on sale at Amazon.
Xtie Designs is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to earn an advertising fee by advertising and linking to Amazon.ca
xtiedesigns 
Leave a comment