Can making cheese at home really be simple? Yes, yes, yes! I consider making homemade ricotta cheese the training wheels of cheese making. All you need is milk, acid and salt. Over in the Food Lab section, I have a very detailed post on the do’s and do not’s if you feel so inclined to read before trying this recipe.
Ratios for fat content:
3 cup of whole milk + 1 cup of heavy cream = 1.5 cups of ricotta
4 cups of whole milk = 1.5 cups of ricotta
2 cups whole milk + 2 cups 2% milk = 1 cup of ricotta
4 cups 2% milk = 1/2 cup of ricotta
Homemade Ricotta Cheese
- 4 cups whole milk
- 2 tablespoons distilled white wine vinegar
- pinch of salt
- cheese cloth
- Bring the milk up to a boil in a non-reactive pot. Stirring occasionally so it doesn't stick to much.
- As soon as it starts to boil, remove from heat and pour in the vinegar.
- Let it sit for a few minutes while the the curds form.
- Gently ladle into the cheese cloth lined sieve.
- Let sit for 20-25 minutes. If you let it sit longer it will get firmer.
Low Carb, Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added
Calories 642, Fat 48g, Carbs 11g, Sugars 1g, Protein 42g