Why buy ricotta cheese when you can make your own in less than 30 minutes? This Homemade Ricotta Cheese will become a new staple in your home.
Homemade Ricotta Cheese Recipe
This light and fluffy cheese is a great replacement for yogurt or cream cheese. It’s fresh and still has a lot of moisture making it extra creamy. It’s not a hard, aged cheese that needs to be set aside. Oh no, this cheese is made to be used up within a few days of making it.
What is Ricotta Cheese?
Ricotta Cheese isn’t really a cheese, but a latticino—which means a dairy by-product. It’s a soft, spreadable cheese that is made after the actual cheese-making process. It’s made from the leftover cheese curds that weren’t used to make the actual intended cheese recipe. Cheesemakers will repurpose the leftover curds and whey by heating them, adding in an acidic component, then straining off whatever doesn’t coagulate.
What’s the difference between Ricotta and Cottage Cheese?
Ricotta cheese and cottage cheese might look similar, but they are very different. First, ricotta cheese is made from the leftover whey from cheesemaking and cottage cheese is made with strictly the curd separated from the whey. Cottage cheese is lumpier and contains more liquid. With some dishes, you can substitute cottage cheese for ricotta to reduce the fat content.
What does Ricotta taste like?
It’s got a mild, slightly nutty flavor. It’s not overpowering and is used in a lot of Italian dishes such as lasagna, or used in a cheesecake. Add it to a toasted baguette with some black pepper and drizzle of honey. YUM!
Recipes that use Ricotta Cheese
- Lemon Ricotta Cookies
- One Pan Tomato Ricotta Pasta Bake
- Ricotta and Scallion Scones
- Lemon Ricotta Pound Cake
- Ricotta Cheese and Egg Bites
- Baked Ricotta Dip
- Ricotta Mousse with Raspberries
- 1 1/4 tablespoons lemon juice
- 1 tablespoon distilled white vinegar
- 4 cups pasteurized whole milk
- 1/2 teaspoon salt
- Pour your lemon juice and vinegar into a small bowl and set aside.
- Pour your milk and salt into a medium sized pot over medium high heat and bring to a bubble. The milk should bubble around 185 deg F.
- Remove from heat and pour in the lemon and vinegar. Stir to get the juice mixed and let it sit for 5 minutes. Stir again and see if the whey has turned watery and is no longer milky. If it’s still milky, add a tablespoon of vinegar, stir, and let sit.
- Line a colander with two sheets of cheesecloth. Slowly pour the curds and whey into the colander. You can let the cheese drip to drain or you squeeze out as much of the whey as you’d like. I squeezed out a lot resulting in a dryer cheese.
This was just enough cheese to make my pancakes with. Double or triple the recipe depending on how much cheese you need.
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