Cottage cheese, known internationally by its Italian name, ricotta (also called ricotta in Argentina and Venezuela1), is a dairy product obtained from fermenting and cooking whey. This whey is a by-product left over from the production of cheeses, so the cottage cheese is not a cheese, but another dairy derivative.2 The whey is fermented and then cooked, so that the liquid solidifies forming a paste of white color, mild flavor and soft and grainy texture.
Learn how to make your homemade ricotta with this simple, easy and quick recipe!
Homemade Ricotta Cheese
4
servings40
minutes15
minutesTo make your homemade ricotta cheese, you will need the ingredients listed below and follow the instructions for how to prepare.
Ingredients
7 cups whole milk (not ultra-pasteurized)
1 cup heavy cream (not ultra-pasteurized)
3 tablespoons white distilled vinegar
2 tablespoons fresh lemon juice
Kosher salt
Directions
- In a pan, add 7 cups whole milk (not ultra-pasteurized);
- Add 1 cup heavy cream (not ultra-pasteurized);
- Bring to 190° F, over medium-low (careful not to scorch);
- In a bowl, add 3 tablespoons white distilled vinegar;
- Add 2 tablespoons fresh lemon juice;
- Add half of the vinegar mixture to the pan;
- Add salt;
- Stir for 10 seconds;
- Cover;
- Turn off the fire;
- Let sit for 20 minutes;
- Add the remain vinegar mixture;
- Stir;
- Add a dampened cheesecloth to a line over colander;
- Transfer the mixture;
- Let it drains (the longer it drains, the firmer it will be): 15min soft, 20min creamy, 30min firm;
- Your homemade Ricotta cheese is ready!
