Homemade ricotta is so delicious. It’s a very quick, simple, and economical recipe to make one of the most beloved fresh cheeses at home.
To prepare it without leaving the house, with fresh and fragrant milk. Made with only two ingredients.
It was truly a great satisfaction to make it, and I will make it 1,000,000 more times, it’s delicious and delicate, and if desired, it can be flavored with spices or herbs, or even with the addition of chili pepper.
This ricotta is prepared without animal rennet; just the juice of half a lemon and a few minutes, and it’s ready for sweet or savory preparations.
Homemade ricotta will give us a lot of satisfaction, and we can enjoy it in many ways.
We can use it to prepare recipes of all kinds or to make an old-fashioned snack, mixed in a cup with a bit of granulated sugar.
You might say, but I can also find it at the supermarket, packaged in the refrigerated section, loose in the deli, fresh or aged, but it’s the one made with our hands that will give us the most satisfaction! And then the taste, believe me, is extraordinary.
I’ll leave you some recipes made with ricotta and more.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1.30 (Kcal)
- Carbohydrates 0.19 (g) of which sugars 0.19 (g)
- Proteins 0.05 (g)
- Fat 0.01 (g) of which saturated 0.01 (g)of which unsaturated 0.00 (g)
- Fibers 0.14 (g)
- Sodium 0.14 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta
- 4 1/4 cups milk
- Half lemon (juice)
Tools
- Pot
- 1 Strainer
- Citrus Juicer
Steps for Ricotta
First, squeeze the lemon and strain it.
Pour the milk into a small pot and heat it to 194°F, then turn off the heat and remove the pot from the stove.
Immediately pour the lemon juice and mix it very well with a whisk.
You will notice lumps forming; this is the curd.
Break the curd with a wooden spoon. Place a fine mesh strainer over a bowl and pour the curd into it.
Let it drain from the whey for a few seconds and place your well-drained homemade ricotta in the container.
Cover the ricotta with a cloth and let it rest in the fridge for 3 hours.
As soon as it solidifies, gently turn it onto a plate and enjoy your homemade ricotta any way you like!
Enjoy your meal
Tips
To make ricotta at home, you don’t necessarily need specific accessories, but I recommend using a food thermometer.
Make sure you have a fine mesh strainer and a suitable container to hold it while it rests. If you have a cheese mold, the special basket-shaped mold usually used, even better.
Among the tricks for making excellent ricotta, one is particularly important: we need high-quality milk.
Among the tricks for making excellent ricotta, one is particularly important: we need high-quality milk.
Storage
Store the ricotta in the refrigerator in the mold, closed in a food bag, for 3-4 days.
Notes
Lemon juice is used to obtain a vegetarian version of this very simple cheese; to avoid the lemon aftertaste if you don’t like it, you can substitute with 0.7 oz of apple cider vinegar (which has a slightly milder flavor), or you can purchase animal-based rennet from a pharmacy.
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