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.
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.
ReplyDeleteWow, I'm impressed!and so simple.
ReplyDeleteRita
I'm so impressed!
ReplyDeleteFor 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
merci ma chère pour cette recette avant j'utilisais la présure pour la ricotta
ReplyDeletebonne journée
Hi! Just found your blog and am now following:) Homemade ricotta! Wow! come check us us out!http://thepepperedpantry.blogspot.com/
ReplyDeleteWe are pretty new here:) Have a great day!
That's it?? I can't believe I drove all over looking for ricotta last week.
ReplyDeleteHomemade ricotta!!! Wow. It looks perfect.
ReplyDeleteI had no idea this was so easy. I must give it a try! Thank you!
ReplyDeleteIt was so easy. You could use lemon juice or even a starter of yogurt.
ReplyDeleteMamatkamal - 2 tablespoons would equal 30 ml.
I didn't know that's how ricotta was made - I assumed it was aged like other cheeses.
ReplyDeleteI had no idea either until I tried it. It is unripened like many cheeses.
ReplyDeleteI love ricotta. It seems so easy to home-make it! I must try...Hi dear, nice to meet you.
ReplyDeleteFederica
http://notedicioccolato.blogspot.com/
Merci Sarah, c'est bien de fabriquer soi-même son fromage de temps en temps.
ReplyDeleteJe note ta recette.
A bientôt.
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!
ReplyDeleteI 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.
ReplyDeletetry lemon juice for a little different taste :o)
ReplyDeleteOh wow - just beautiful. Thanks for sharing this method. I knew it was easy - but not that easy! I'm definitely trying this out.
ReplyDeleteSarah from www.iatebrisbane.com
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.
ReplyDeleteI haven't made it yet, but that's a beautiful picture....!-Claire
ReplyDelete