Homemade Ricotta Cheese
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You guys remember my gig as a contributor over at Sugar Bee Crafts, right? I am loving it. Mandy is super supportive and a great person to learn from!
Last month, I shared a recipe for homemade ricotta cheese that I am bringing over here today to share with you in case you missed it.
The origin of this recipe dates back to a random Friday night when I was super pregnant with my youngest. I was spending some downtime hanging out with my two closest friends {they’re married!} while the Mathlete was indulging his racing pastime. We were watching Diners, Drive-ins and Dives and they shared a brief rundown of how to make homemade ricotta.
Now, a lot of you might question why to even bother making something homemade that is so readily available at the store. I certainly did…until I made it!
Seriously, though, homemade ricotta is soo much better than any of that stuff you buy in the store {unless you are already buying super fresh ricotta from a cheesemonger}.
What You’ll Need:
– 4 cups whole milk {please please please use whole milk}
– 2 tsp salt
– 1 Tbsp lemon juice
– Cheesecloth
Let’s Make It:
1) Line a sieve with double layered cheese cloth and set over a bowl.
2) In a heavy pot, bring your milk and salt to a simmer over medium heat.
3) Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.
4) With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!
5) Transfer the curds into a small bowl; cover and refrigerate until ready to use.
Super simple but oh so delicious! I like to have some on top of Melba toast with a little honey.
Of course, there are a billion options for using the homemade ricotta from cheesecake to pasta! You can check out one of my suggestions over on Mandy’s blog.
Ingredients
- 4 cups whole milk {please please please use whole milk}
- 2 tsp salt
- 1 Tbsp lemon juice
- Cheesecloth
Instructions
- Line a sieve with double layered cheese cloth and set over a bowl.
- In a heavy pot, bring your milk and salt to a simmer over medium heat.
- Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.
- With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!
- Transfer the curds into a small bowl; cover and refrigerate until ready to use.
