Homemade Ricotta (Basics)

Making Ricotta

Homemade Ricotta has become a staple that is now always on hand in my fridge and easy to replenish without having to scour the shops only to find that it’s not to be found! Making ricotta is  easy enough once you have got a feel for the process, and with so many applications like crostini, pastas, salads, pizzas, and desserts, you will find it better than most commercially produced ricotta.

Making the next best ricotta is all about fine tuning your cheese making skills which will  enhance the subtle flavor and  light rich texture that is ricotta’s signature allure.

I have tried many recipes with varying results  until I came across Lynne Rosetto Kasper’s homemade ricotta recipe in her wonderful cookbook The Splendid Table.  As exacting as the recipe appears to be, it is quite easy to follow and well worth the attention to temperature and timing,  which I have to say turns out the best ricotta I’ve attempted to make in my kitchen.  

That said, I have also included a simpler ricotta recipe, that I’ve used often over the years, which produces a perfectly fine homemade ricotta without all the fuss. Using the cream in either recipe is optional. Simply replace the cream with additional milk.

I encourage you to set aside a little precious uninterrupted time in the kitchen and give these recipes a try. I promise you will be delighted with the results!

Home Made Ricotta

Makes  1 pound (16oz)

• 2 1/2 quarts whole milk (10 cups)
• 3/4 cup less 1 tablespoon heavy cream
• 5 tablespoons + 1 teaspoon freshly squeezed lemon juice (strained)
• 1 teaspoon sea salt

Special equipment: a cheese making thermometer/ or a quick insert thermometer  and cheese cloth

Step 1:

Pour the milk and cream into a large stainless steel, or other non-reactive, pot. Add the lemon juice and salt by distributing it over the surface of the milk. Slowly run a wooden spoon around the pot a couple of turns to combine the ingredients.

Step 2:

Place the pot over medium-low heat and  if you are using a cheese making thermometer clip it to the side of the pot with the tip set half way into the depth of the milk mixture. Slowly bring temperature up to 170F/76.6C without stirring, which will take about 30-40 minutes. If you find the temperature is rising to fast lower the heat to low keeping an eye on temperature.

Step 3:

Once the temperature has reached 170F/76.6C turn the heat up to medium and bring the temperature of the milk mixture up to 205 to 208F/91.6 to 97.7C, again without stirring. This will take about 6 to 8 minutes. Monitor the temperature vigilantly as you do not want the mixture to boil. The mixture will begin to rise with the curd on the surface looking like molten lava, with the whey settling underneath the curd.  Once the temperature reaches 205F/91.6C turn the heat off promptly and gently set the pot aside to rest for 10-15 minutes. 

Step 4:

Line a colander with a double layer of cheese cloth set over a bowl. Using a slotted spoon or shallow round metal screen ladle, carefully lift the curd from the surface of the whey and transfer it to the colander to drain. Continue until all the curd is removed from the pot and transferred to the colander to drain for at least 15 minutes or up to an hour, depending on the desired consistency of the ricotta.

If you find there is some curd remaining in the pot, gently pour off the whey through a strainer, collecting the remaining curd, and adding it to the colander to drain.

Step 5:

Once the ricotta has drained and cooled to room temperature, transfer it to storage containers and refrigerate until ready to serve. It will store well for up to 6 days. 

Gently fluff the ricotta with  a fork before serving. 

Quick and Easy  Homemade Ricotta 

•  4 cups whole milk, or 5 cups if you are omitting the cream
• 1 cup cream
• 3 tbsp fresh squeezed strained lemon juice
• 1 1/2 tsp sea salt

Pour the milk and cream into a large stainless steel, or other non-reactive, pot. Add the lemon juice and salt and set the pot over medium heat and slowly bring to a boil without stirring!  Allow to boil just until the liquid begins to bubble up and rise. Promptly remove the pan from the heat and set aside for 10 minutes to cool slightly.

 Line a colander with a double layer of cheese cloth set over a bowl. Using a slotted spoon or shallow round metal screen ladle, carefully lift the curd from the surface of the whey and transfer it to the colander to drain. Continue until all the curd is removed from the pot and transferred to the colander to drain for at least 15 minutes or up to an hour, depending on the desired consistency of the ricotta.

If you find there is some curd remaining in the pot, gently pour off the whey through a strainer, collecting the remaining curd, and adding it to the colander to drain.

Once the ricotta has drained and cooled to room temperature, transfer it to storage containers and refrigerate until ready to serve. It will store well for up to 6 days. 

Gently fluff the ricotta with  a fork before serving.