HOMEMADE WHOLE MILK RICOTTA CHEESE
Five ingredients and about an hour is all it takes to make a batch of rich, creamy ricotta cheese. You get to decide if you'd rather make a soft or slightly firmer version. And flavor options for serving are endless - we're big fans of the classic honey and cracked black pepper. Be sure to find dairy that hasn't been ultra-pasteurized; you'll be happier with your curds and whey.
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 6
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.
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Ellie Rasor
[email protected]This is the best ricotta cheese recipe I've ever tried! It's so creamy and delicious. I've used it in lasagna, ravioli, and even just as a dip for fruit. It's always a hit!
bhongzkie24
[email protected]I've made this ricotta cheese recipe several times now and it's always a success. It's so easy to make and it tastes great. I love using it in lasagna and ravioli.
Davids Shafiek
[email protected]This ricotta cheese is delicious! I used it to make lasagna and it was a huge hit. The texture is smooth and creamy, and the flavor is rich and milky.
Atta Hassan
[email protected]This ricotta cheese recipe is amazing! It's so easy to make and it tastes so good. I've used it in lasagna, ravioli, and even just as a dip for fruit. It's always a crowd-pleaser.
Javier Gonz√°lez
[email protected]I love this recipe! The ricotta cheese is so creamy and smooth. I've used it in lasagna, ravioli, and even just spread on toast. It's always a hit!
jose turcios
[email protected]This recipe is a keeper! The ricotta cheese was so easy to make and it tasted delicious. I used it to make cheesecake and it was a hit with my family!
Ray Ayda
[email protected]Just made this ricotta cheese and it turned out perfectly! I used whole milk and it was so creamy and delicious. I can't wait to use it in my next pasta dish.
Md Ashadulla
[email protected]I was skeptical at first, but this ricotta cheese is amazing! So easy to make and it tastes just as good as store-bought. I'll never buy ricotta cheese again!
Habeeb Lawal
[email protected]Followed the recipe to the letter and the ricotta turned out great! I let it drain for a full 24 hours and it was the perfect consistency. Used it to make ravioli and it was a hit!
Casey Stewart
[email protected]This ricotta cheese was a delightful success! The texture was incredibly smooth and creamy, and the flavor was rich and milky. I used it to make a lasagna, and it was the perfect complement to the other ingredients. I will definitely be making this a