How To Make Ricotta Cheese

The simple thought of fresh peaches, lasagna, cheese cake, stuffed shells, or even a blend of chopped almonds with a drizzle of honey makes your mouth water. But, just think of garnishing your preparation with a large scoop of ricotta cheese or even mixing it with the ingredients. Guess that completes your preparation giving you a flavorful, appetizing, and enticing meal to gorge on. A simple and tasty ingredient, ricotta cheese enhances the aroma of a meal and hence, is integral to most gourmet dishes. But purchasing ricotta cheese from supermarkets turns out to be quite expensive, especially if it forms one of the common ingredients in your daily cooking. Then why not make some of it at home? Your homemade version will surely be a richer, creamier, and smoother output. Go through the recipe given in the following lines and prepare some delicious, finger-licking, and succulent ricotta cheese.

Homemade Ricotta Cheese Recipe

Recipe 1

Things Required

1 gallon Whole Milk
1 Whole Lemon
Heavy Non-reactive Metal Pot (stainless steel or enamel)
Cheesecloth
Strainer
Cooking Thermometer

Instructions

Rinse your metal pot with cold water thoroughly to prevent milk from scorching.
Pour milk into the pot and start heating it on medium flame, stirring occasionally.
When bubbles start forming around the edges of the pot, check the temperature of the milk by inserting a cooking thermometer into it.
When the temperature reads 180-185 degrees C, remove the pot from heat.
Squeeze out the lemon and stir in the juice with milk.
You will notice that milk will start curdling after adding lemon juice.
Cover the pot and leave it undisturbed for at least 1-2 hours.
Wet cheesecloth and place it in the strainer.
Slowly start pouring the milk over the cheesecloth.
Bring together the ends of the cheesecloth and twist or tie them together.
Hang the cloth over a pot or bowl, allowing the water to drain, for about 2 hours or overnight in the refrigerator.
Remove the ricotta cheese from the refrigerator and place it in a clean bowl.
Seal it tightly.
Your ricotta cheese is ready to use. Use it immediately or store in the refrigerator for up to 7 days.

Recipe 2

Things Required

Cheesecloth
½ gallon 2% Milk
2½ cups Low-fat Buttermilk
A pinch of Sea Salt
A Kitchen Thermometer
A large Pot
A large Colander/Strainer

Instructions

Place the cheesecloth into the colander or strainer. Keep it aside.
Pour milk and buttermilk into a large cooking pot.
Set it for heating on medium-high flame.
Boil the mixture, stirring frequently.
Insert a kitchen thermometer to check the temperature. When it reads 170 degrees C, stop stirring.
Allow the temperature of the mixture to rise further.
The mixture will start forming curd. Insert the thermometer again and when it reads 190 degrees C, remove the pot from heat immediately.
Place the colander or strainer into a large bowl to avoid any mess.
Scoop curds from the pot and place them into the cheesecloth.
Add a pinch of sea salt to flavor the cheese, if desired. Stir well.
Using the ends of the cheesecloth, wrap the cheese together with a string tightly.
Hang the cloth over a large bowl or sink for about 1-2 hours until all the liquid has been drained.
Open up the cloth to see if the water has drained. Allow the ricotta cheese to cool.
Use the fresh and creamy ricotta cheese in your recipe or put it into the refrigerator for later use.

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