Made using just 4 ingredients, this homemade ricotta cheese is a breeze to make. It’s economical, rich, creamy, and made from scratch. Check out the recipe.
About This Recipe
Ricotta Cheese is an Italian cheese which is very similar to Indian cottage cheese or paneer. It is much creamier and softer than paneer in texture.
It can be made by using sheep, goat, cow, or water buffalo’s milk and the process involves coagulating the milk proteins.
This Homemade Ricotta is
- Easy to make
- Made from scratch
Milk – You will need full-fat milk to make Ricotta Cheese. Do not use low-fat milk or skim milk, as it will not give you much cheese. Also, avoid using high temperature pasteurized milk to make this cheese. The high temperature alters the protein structure of milk and prevents it from coagulating.
Cream – Along with milk, we will also use cream which makes the cheese even creamier.
Lemon – To curdle the milk, lemon is required. You can even use vinegar to curdle the milk. Whichever works for you the best.
Other Ingredients – Other than these above ingredients, you will need salt and water.
Step By Step Recipe
Add 2 tbsp water in a heavy bottom pan. This prevents milk from scorching.
When the water starts boiling , add milk, cream and salt in the pan.
When the milk starts to boil, remove the pan from heat. Add lemon juice in the milk mixture.
The milk will start to curdle. Let it rest for 2-3 minutes.
Line a large sieve with several layers of cheesecloth ( I used my hubby’s handkerchief ). Pour the milk in the sieve and let it drain for 10 minutes.
Store the ricotta in a glass container and use as required.
Frequently Asked Questions:
There are so many ways to use this Cheese, but let me tell you some of my favorite way of serving the same:
Some salt, pepper, olive oil in the Cheese and a great dip is ready.
Add it to your Salads or Open Toast, Sandwiches, Burgers, Wraps, etc.
Add in your Pasta, Risotto, or the best, Lasagne.
Scrambled eggs taste great with some fresh ricotta added to them.
Add it over a grilled fruit with some granola, for a healthy dessert.
You can use low fat milk to make Ricotta Cheese, but I will recommend you to go for full fat milk as it gives the best results.
If you don’t have a cheese cloth, you can use a cotton, linen or muslin handkerchief or cloth and fold it into four to use for straining the cheese from the whey.
Yes, you can freeze it for about 3 months. The best thing is that the taste won’t change, but the texture might differ a bit. Store it in ziplock freezer bags.
It will still stay good after 3 months, but I would suggest you use it within 3 months for the best use.
Once your cheese is ready, don’t throw away the whey. You can use it in many ways.
Use it to knead the dough for Roti, Tortilla etc.
You can add it your Indian gravies, it adds a delicious flavor to the same.
Use it to cook rice, pasta, risotto etc.
Add it your soups, this is my favourite way of using leftover whey.
Use it in your baking, to make breads, muffins, biscuits etc.
Use it to make your morning Pancake or Waffle.
Other than cooking, you can use it for your beauty regime or to pour into your plants.
You can flavour your Ricotta by simple adding you favourite ingredients in the same. I will tell you some of the flavoured Ricotta I love to make at home,
Herbed Ricotta – Add in some parsley, chives, salt and black pepper in the ricotta.
Olive and Garlic Ricotta – Finely chop some green olive and roasted garlic and add in the ricotta with some olive oil, salt and pepper.
Spicy Ricotta – One of my favorites! Add in some finely chopped red bell pepper, smoked paprika, and salt in the cheese.
Lemon Basil Ricotta – Add in some finely chopped basil leaves, lemon zest, salt, and black pepper in the ricotta, and you are done.
Ricotta Cheese Recipe
- 1 litre Full cream milk
- 1/2 cup Heavy cream
- 2-3 tbsp Lemon juice
- 1/4 tsp Salt
- Line a large sieve with a cheese cloth ( I used my hubby’s handkerchief )
- Add 2 tbsp water in a heavy bottom pan and when the water starts boiling, add milk, cream and salt to the pan
- When the milk starts to boil, remove the pan from the heat.
- Add lemon juice in the milk. Milk will start to curdle.
- Let it rest for 2-3 minutes.
- Pour the curdled milk in the sieve and let it drain for 10 minutes.
- Store the ricotta cheese in a glass container and use as required.