How to make homemade ricotta cheese


Ricotta cheese is used in countless recipes, both sweet and savory, now that it is so fashionable to have cookbooks from different countries, some preparation where that cheese is used always appears in their indexes. And truth be told, the biggest problem I see has been finding it, because otherwise it seems delicious. So tired of looking for it from store to store, I bring you a recipe for how to make homemade ricotta cheese that can perfectly replace the commercial one.

Ricotta cheese is a by-product cheese. Its name ricotta, which means to cook again, refers to the production method used in its preparation. And it is that this cheese is made from whey drained from cheeses such as mozzarella, provolone and other varieties. Although it is normally combined with milk, both whole and skimmed, to obtain the final product. To make it ourselves, we are going to need some very simple ingredients that are normally found in all refrigerators.

Ingredients for making ricotta cheese at home

500 ml of whole or skimmed milk, 200 ml of liquid cream, 1 and 1/2 tablespoons of quality white vinegar, 1 teaspoon of salt

How to make homemade ricotta cheese

We will start by heating the milk with the cream and the teaspoon of salt. Bring it to a boil, when it starts to boil, remove the pot from the heat and add the vinegar, stirring well to mix. We will see that after five minutes the milk begins to cut and form lumps.

When this time passes it is time to pass it to a strainer with gauze to drain the serum. Let it drain for at least an hour, squeeze the gauze from time to time so that it releases the liquid well. When the hour passes, it could be used, but if we are not in a hurry, it can be left for eight hours draining in the refrigerated strainer. Then store in an airtight container, always in the fridge.

Processing time | 90 minutes
Difficulty | Easy


Ricotta cheese is a product that has a short duration so it should not be consumed if when opening the container it had changed its pure white color for a yellowish tone. It should be used at most in five days after its preparation, always keep it covered and with little air chamber inside the container. I hope that with this recipe for how to make homemade ricotta cheese you will not resist any sweet or salty preparation where it is asked as an ingredient.

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