Homemade Ricotta Cheese (2024)

FAQs

Is homemade ricotta worth it? ›

Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.

The lemon juice curdles the mixture much better in my experience. Also, the lemon juice just adds a better taste to the ricotta than the vinegar.

I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.

You don't want too much moisture left, but you also don't want your ricotta to be dry. However, ricotta is forgiving. If it is too dry, you can add an egg to it, as long as you will be cooking it. Making homemade ricotta is more expensive than buying a container at the store.

It can be enjoyed every day as part of a balanced diet. Ricotta is an Italian word that means 'recooked'. It's made from the whey portion leftover from other cheese making, which is reheated to bring the whey proteins together.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

Homemade ricotta that does not curdle can be the result of either using ultra-pasteurized milk or not adding enough acidity. Ultra-pasteurized (UP) milk and ultra-high temperature (UHT) milk (including all organic milk) has been heated to a temperature that destabilizes the proteins and prevents curds from bonding.

It'll just be a bit runnier, but omitting the egg won't affect the taste.

Why is my homemade ricotta grainy? ›

As for texture, chalky, grainy ricottas are a sign that the milk was heated too hot or agitated too much during production, causing the proteins to tighten up into rubbery bundles. There should be a slight graininess to the texture, but the grains should be composed of soft, creamy curds, not little rubber balls.

Mold on ricotta can be green, blue, or soft pink. If the ricotta has also turned a yellowish color (instead of its regular creamy white), it's another sign of spoilage. You can also apply the sniff test to ricotta. Ricotta that's fine to eat will either have no odor at all, or it might have a regular milky smell.

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

Place ricotta in cheese cloth, cover with seran wrap, and place in fridge to drain overnight. The next morning your ricotta will have much less liquid, restoring it to the right consistency.

To drain properly, place a cheesecloth-lined, fine-mesh strainer over a bowl. Place ricotta in strainer, cover with plastic wrap, then place a heavy object (like a large plate) on top. Put all components in the refrigerator and let drain for at least 8 hours. Discard liquid and you'll be ready to go.

“From a high level, it is how the milk solids are treated during the cheesemaking process.” Though they're both made from cow's milk, ricotta cheese is produced with leftover whey from the milk-making process, whereas cottage cheese uses the curds.

Fresh ricotta is creamier, lighter, and altogether more tasty and satisfying than the packaged version. If you've never had fresh ricotta, it will be a revelation, and you'll want to eat it by the spoonful before it even makes it into one of your favorite recipes.

I suggest keeping it simple by adding fresh parsley, parmesan cheese, and tomato sauce. I like adding the sauce because it make the ricotta more flavorful and the liquid from the sauce makes it creamier.