Best 9 Homemade Rich Fresh Ricotta Cheese Recipes

HOMEMADE RICOTTA

Steps:

• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• 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).
• 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.

25 WAYS TO USE RICOTTA CHEESE YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ricotta recipe in 30 minutes or less!

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

FRESH RICOTTA

Steps:

• Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
• Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
• After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
• Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.

HOMEMADE WHOLE MILK RICOTTA CHEESE

Steps:

• Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
• Combine the vinegar and lemon juice in a small bowl.
• Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
• Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
• Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
• Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.

FRESH HOMEMADE RICOTTA

Steps:

• Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

FRESH HOMEMADE RICOTTA CHEESE

Steps:

• Line a colander with moistened cheese-cloth and set it over a large bowl.
• In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
• Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
• Ricotta can be stored, covered, in the refrigerator for up to 3 days.
• Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

HOMEMADE RICH FRESH RICOTTA CHEESE

Steps:

• In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
• Boil for 2 minutes, or until the milk is very curdled.
• Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
• Place the strainer over a deep bowl and pour the milk through the strainer.
• Drain 30 minutes, making sure the strainer does not rest in the liquid.
• Gather up the loose ends of the cloth and twist gently to extract more liquid.
• Transfer the curds to a bowl and stir in the salt and nutmeg.
• Discard the liquid (whey).
• The cheese will keep, refrigerated, for 3 days.

FRESH RICOTTA

Steps:

• Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
• In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
• Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.