9.3.10

Making Ricotta

This seems to be very popular right now and I would like to make gnocchi so I thought I would also try making ricotta.  It was dead simple!  Just sour some scalded milk.  Let it sit.  Strain.  I love how the cheesecloth leaves its pattern on the cheese.

Homemade Ricotta

2 litres of whole milk
2 T (30 ml)  white vinegar

Bring the milk to just scalding temperature and turn off the heat.  Stir in the vinegar.  Put the lid on and let it sit for an hour.  Carefully strain the clotted milk through a cheesecloth lined strainer.  I like mine quite dry, so I let it sit in the strainer overnight in the refrigerator.

The whey can be used for other cooking, such as soups and sauces.

19 comments:

  1. Wow, Sarah. I had no idea that scalding milk wih a little vinegar could produce ricotta. I have no doubt that it's taste is superior to typical store bought versions.

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  2. Wow, I'm impressed!and so simple.
    Rita

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  3. I'm so impressed!
    For the vinegar, you put "2 T", can you translate for me this measurement in "Ml" or "Gr" or "Cups" please?
    It looks so good!
    Have a great day

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  4. merci ma chère pour cette recette avant j'utilisais la présure pour la ricotta
    bonne journée

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  5. Hi! Just found your blog and am now following:) Homemade ricotta! Wow! come check us us out!http://thepepperedpantry.blogspot.com/
    We are pretty new here:) Have a great day!

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  6. That's it?? I can't believe I drove all over looking for ricotta last week.

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  7. Homemade ricotta!!! Wow. It looks perfect.

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  8. I had no idea this was so easy. I must give it a try! Thank you!

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  9. It was so easy. You could use lemon juice or even a starter of yogurt.

    Mamatkamal - 2 tablespoons would equal 30 ml.

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  10. I didn't know that's how ricotta was made - I assumed it was aged like other cheeses.

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  11. I had no idea either until I tried it. It is unripened like many cheeses.

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  12. I love ricotta. It seems so easy to home-make it! I must try...Hi dear, nice to meet you.
    Federica
    http://notedicioccolato.blogspot.com/

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  13. Merci Sarah, c'est bien de fabriquer soi-même son fromage de temps en temps.
    Je note ta recette.
    A bientôt.

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  14. this may be a naive question, but is it possible to do this with low fat milk rather than whole milk? i think the fat content is what interacts with the vinegar to make actual cheese, but i'm taxing the depths of my chemistry knowledge, so i thought i'd better ask. thanks!

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  15. I have friends who make this but never tried doing it myself. I didn't realize it was so easy and I'll bet it's soo much better than storebought.

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  16. try lemon juice for a little different taste :o)

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  17. Oh wow - just beautiful. Thanks for sharing this method. I knew it was easy - but not that easy! I'm definitely trying this out.

    Sarah from www.iatebrisbane.com

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  18. I am by no means an expert at making ricotta but all the instructions I have seen call for whole milk. It does taste so fresh. It takes a lot of milk though so not exactly cheaper, I don't think.

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  19. I haven't made it yet, but that's a beautiful picture....!-Claire

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