Just look how creamy it is!
Homemade Creamy Fresh Ricotta Cheese
Who doesn't like a nice ricotta cheese? It is so simple and has a subtle flavour, yet quite delicious and melts in your mouth. Ricotta is a light cheese, low in fat. You might be thinking this is too difficult to make at home but I can tell you it is way easier than you might think.
If you don’t want to buy store bought Ricotta ever again check out this recipe! I’ll be showing you how to take very few and simple ingredients and turn them into this amazing Creamy Ricotta. You can eat it with a salad, as a spread, on your pasta, pizza or even by itself. Its delicious either way.
This recipe is very easy to make, just make sure to keep stirring the milk so it doesn't burn! Let it strain for 15 to 60 minutes depending on how creamy you want your Ricotta to be, the shorter the straining time, the creamier it will be.
Serve and enjoy!
Let me know what you think in the comment section and feel free to ask any questions you might have!
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This is all you'll be needing for this recipe: Whole Milk, Salt, Lemon Juice, Strainer, Cheesecloth and a Big Deep Pot
Whey and curdle being separated
Serve it with some olive oil and basil for freshness
Or plate it with a salad!
Check out the step by step video on Youtube!
- 4 Cups
- Prep time: 10 Minutes|Cook time: 1 Hours|Total time: 1 Hours 10 Minutes
- Pour the milk into a big and deep pot. Turn stove on to medium high heat. Once the milk starts to get warm begin to stir and don't stop, otherwise the milk will stick to the bottom and burn.
- Once the milk starts to come up and boil, immediately turn the heat off (so it doesn't boil over) and add the lemon juice and salt.
- Once you've added the remaining ingredients, lightly stir it in and then let it be. Don't touch it for 5mins. You will start to see the milk separating.
- In the meantime, set up a strainer with a cheesecloth on top and place that on a bowl. On the milk is separated, put it through the strainer and let the whey drain for 15-60 mins, depending on you preference. The longer you let it strain, the firmer it will. I like to leave it for 15mins so it is nice and creamy.
- Don't stop mixing the milk to avoid it burning.
- When the milk boils and comes up, turn the heat off right away.
- Once the lemon juice is added and mixed in gently, don't mix it anymore or touch it. Mixing it will make the cheese curds smaller.
- If you want a creamy and soft Ricotta, let it strain for about 15 minutes. If you want it more solid and compact, leave it for longer 30-60 minutes
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