Homemade Fresh Ricotta Cheese

2
cassie thornburg

By
@agirlsinger

Usually if you hear the comment, "That's so cheesy" it really isn't a good thing. That phrase indicates something that is undesirable...tacky...dumb...unappealing...silly...
cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni and Cheese and they say, "That's SO cheesy"....well you get the picture.

I love cheese. When I saw Ina Garten making FRESH Ricotta cheese and realized how easy it was, I knew I had to try it. She wasn't kidding. If you can BOIL water, you can make fresh ricotta. it is light and delicious....and cheesy.

After making it, I found a recipe of Ina's for Herbed Ricotta Bruschetta and that's what I had for dinner tonight. Wonderfully cheesy and satisfying, without being too heavy. I hope you try it and enjoy it's light cheesiness as much as I did!

www.trebleclefchef.blogspot.com

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-4
Prep:
10 Min
Cook:
25 Min

Ingredients

Add to Grocery List

  • 4 c
    whole milk
  • 2 c
    heavy cream
  • 1 tsp
    kosher salt
  • 3 Tbsp
    white wine vinegar
  • ·
    cheesecloth and a large sieve

How to Make Homemade Fresh Ricotta Cheese

Step-by-Step

  1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Printable Recipe Card

About Homemade Fresh Ricotta Cheese

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #food, #Party




Show 5 Comments & Reviews

Up Your Green Veggie Game Recipe

Up Your Green Veggie Game

Kitchen Crew @JustaPinch

Trying to increase the number of greens in your diet? The number one mistake that most people make when trying to eat healthier is not including enough variety! You may...

17 Tantalizing Potato Salad Recipes

17 Tantalizing Potato Salad Recipes

Kitchen Crew @JustaPinch

Who ever said potato salad had to be boring? You'll never hear that again when you bring one of these 17 tasty potato salad recipes to your next bbq!