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Ricotta

Ricotta is a soft fresh cheese that’s widely used in Italian cuisine for both sweet and savory preparations.

Prep Time
30 mins
Cook Time
30 mins
Draining Time
12 hrs
Total Time
35 mins
Servings: 7 oz (200g)
Calories: 577 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 1 quart fresh whole milk
  • Juice of half a lemon , filtered (or 1½ tablespoons white vinegar)
Equipment
  • Non-stick saucepan
  • Mesh strainer
  • Ricotta or cheese molds
  • Whisk
  • Large cheesecloth

Instructions

    Cup of Yum
  1. Heat the milk in a non-stick saucepan to 194 F (90°C).
  2. When the milk reaches the right temperature, remove the pan from the heat, and pour in the lemon juice or vinegar.
  3. Whisk for a few seconds, then cover.
  4. After 10 minutes, using a whisk, break up the curds that will have formed, and set aside for 5 minutes.
  5. Place a mesh strainer (or even a coffee filter) over a large bowl, then carefully ladle in the curds, waiting until the first ladleful has drained before adding the next.
  6. Do this until all the curds are used up, remembering to empty the whey (liquid) from the bowl as necessary.
  7. It’s very important to make sure that the strainer does not become immersed in the whey, so the draining process could take up to 2 hours.
  8. When all the whey has drained, cover the strainer with cheesecloth, and it and the (emptied) bowl into the fridge for 3 hours.
  9. Once drained, transfer the ricotta into molds, and place once more into the strainer over a bowl to finish draining.
  10. Cover with cheesecloth, and refrigerate for around 8 hours.
  11. The ricotta is ready when it begins to solidify in the mold.