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making homemade ricotta cheese #1

(2 ratings)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

I will post 2 versions; #2 on another post, as it's too hard for me to combine them on one post...I'm not that good at posting YET!!! P.S. THESE ARE NOT MY PHOTO'S I DO NOT HAVE PIX OF MAKING IT, SO THESE ARE FROM WIKI.

(2 ratings)
yield serving(s)

Ingredients For making homemade ricotta cheese #1

  • 9 c
    whole milk
  • 1 c
  • 1 tsp
  • 2 1/2 Tbsp
    distilled vinegar
  • important:
  • requires the use of a thermometer

How To Make making homemade ricotta cheese #1

  • 1
    In a heavy-bottomed pot, heat the milk and buttermilk, over medium heat, until its temperature reaches about 185 degrees F. Now stir in the salt and vinegar and remove pan from heat. Allow mixture to stand until curds form, about 5 to 10 minutes. Using a perforated skimmer, pull curds gently to the side of pan.
  • 2
    Line a strainer with cheesecloth and place over a bowl. Carefully lift the curds out of the pot with the perforated skimmer. Place curds in cheesecloth lined strainer. Continue until all curds have been transferred from the pan to the cheesecloth. Dicard remaining whey in pot.
  • 3
    Allow curds to drain for 5 minutes. Place drained curds in covered container and place in the refrigerator.
  • 4
    Best if you use the ricotta the same day it's made. BUT..It will be good in the fridge for 2 to 3 days.
  • 5
    P.S. Makes 2 cups or about 1 pound of ricotta
  • 6
    Source: Los Angeles Times newspaper, September 30, 2010.
  • 7
    P.S.S. P.S it can be made with buttermilk, heavy cream, vinegar or lemon juice - there are many recipes and they are all good - just make sure to use whole milk - that makes it the best.

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