Homemade Ricotta

Rating: 2.95 stars
38 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 6

This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.

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Ingredients

Directions

  • Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.

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  • Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.

  • Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.

Reviews (4)

38 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 6
Anonymous
Rating: Unrated
03/11/2015
I just made the ricotta cheese and not only was it quick and easy, but incredibly tasty! My only problem is with the waste of the excess that is drained off (the whey). What can I do with this aside from using it in soups as a stock? I did google and it does say you can use this to make ricotta, but how is that possible if this is the actual excess I got from making the ricotta in the first place? Can I actually use this to make another kind of cheese? Lauri
Anonymous
Rating: Unrated
02/09/2009
What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!
Anonymous
Rating: Unrated
02/09/2009
What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!
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Anonymous
Rating: Unrated
08/09/2008
This is very creamy, rich and easy to make. I don't think I will ever go back to store bought.
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