Homemade Ricotta
- Gluten Free
- Vegetarian
- Energy Kcal 154
- Carbohydrates g 11.4
- of which sugars g 11.4
- Protein g 7.9
- Fats g 8.6
- of which saturated fat g 5.03
- Cholesterol mg 26
- Sodium mg 112
- Difficulty: Average
- Prep time: 20 min
- Cook time: 15 min
- Serving: 4
- Cost: Very low
- Note + resting the ricotta in the refrigerator (at least 3 hours)
PRESENTATION
Bright white color and a mild, smooth texture set homemade ricotta apart as a versatile favorite for everyday meals and simple celebrations.Families are drawn to fresh ricotta cheese because it feels soft and inviting straight out of the fridge, and the flavor stays mellow, letting other ingredients shine while it adds just enough creamy character to hold everything together.Want a great base for your favorite pasta dishes or a good addition to pizzas, salads, and sandwiches?You’ll find whole milk ricotta delivers every time.It’s the kind of cheese that looks pretty spread onto thick toasted bread, dusted with cracked pepper, or dolloped on a weekend breakfast platter (kids usually love this because it doesn’t have a strong taste and adds a gentle creamy vibe to whatever it touches).Family dinners, rushed lunches, or weekend brunches—all seem better with a scoop or two of this moist, mild cheese involved.Because homemade ricotta keeps its texture so well, it works for layered lasagna, stuffed shells, simple pastas, or even a quick snack with a little honey and fruit for those feel-good evenings at home.
Families with busy schedules appreciate the way ricotta curds hold up on appetizer platters or serve as an easy, comforting topping (works DELICIOUSLY on bagels or crackers).You can easily switch things up—a classic ricotta spread is wonderful with herbs or spices, and any type of meal feels more satisfying when there’s something this fresh, soft, and flexible on the table.Plus, it’s plain fun to serve when company is over—even fussy eaters usually go for it, since it looks nice and tastes mild without being boring.Try adding this cheese into everything from creamy desserts to hearty bakes and enjoy the simple pleasure of the real ricotta essence—families keep coming back to this choice because it makes food taste extra good, adds a kid-friendly boost of protein, and never feels out of place.At weekday dinners or special events, homemade ricotta definitely earns a spot, since it fits any flavor pairing and always works as that easy, friendly upgrade home cooks actually remember to keep around.
You might also like:
- INGREDIENTS
- for 7 oz of ricotta
- Whole milk 4 ¼ cups (1 l) - fresh
- Lemon juice - 1/2 filtered
How to prepare Homemade Ricotta
To prepare the ricotta, in a small pot, heat the milk, it should reach 194°F. Meanwhile, squeeze the juice of half a lemon 1 and strain it 2. When the milk has reached 194°F, remove it from the heat, and pour the juice into the pot 3,
stir for a few seconds with a whisk 4 and cover with a lid 5. After 10 minutes, break up the curd that has formed with a wooden spoon 6 or with the whisk.
Wait a few minutes, then start to pour a ladle of curd into a strainer placed over a bowl 7 to collect the whey. Let the curd drain for a few seconds and transfer it to a ricotta mold 8. Continue this way until all the curd is used. Once completely filled, place the mold to drain on the strainer 9, cover with a cloth, and put it in the refrigerator for about 3 hours. Your ricotta will be ready as soon as it starts to solidify in the mold.