Authentic ricotta made is made in many regions in Italy, usually made with buffalo, cow, goat, or sheep's milk depending on what area.
We use whole milk and heavy cream for a rich blend and it truly has that wow factor with the magic it produces in this recipe.
Thes higher fat can be reduced if you like by using all 2% milk.
You'll be amazed right before your eyes how fast this comes together with just a few pantry ingredients and the curd's form.
This will take about an hour of your time to make around 2 cups of a fresh batch of creamy homemade ricotta.
Not only is this easy to make but it's a quick, foolproof delicious cheese that is utterly off the charts in flavor!
Don't take my word for it, you'll spend more time driving to the supermarket than what it will take to make homemade ricotta in your own kitchen.
We've been using mom's vintage recipe for years now and it never fails us.
Just scroll down and see how simple this is, and don't forget to pick up a cheesecloth from a local dollar store, that's one thing you will need for sure.
Fresh Ricotta is the Best!
Besides ricotta being delicious homemade and super easy, there are so many recipes to use this with.
We love Stuffed Shells, Homemade Ravioli, and Lasagna just for starters on the possibilities of recipes.
Then there's our fabulous Strawberry Ricotta Bruschetta and Apostles Fingers and don't forget to try Cannoli Pie and Cannoli Mousse.
If you're not convinced about the ease of this recipe, I promise you won't be disappointed and everyone will be so impressed including yourself!
Ingredients You Will Need
- whole milk
- lemon juice
- salt
- heavy cream
Tips
- let drain at least an hour
- for lower calories ricotta use all 2% milk and no heavy cream, it will just be less rich in flavor
- store up to 2 days
- use a cheesecloth-lined tiny mess strainer for draining (or a coffee filter will work great if you don't have one)
- I do not recommend freezing as it separates when thawing but it can be frozen
- keep any leftovers covered in a tight container
- ricotta can be eaten right away however taste better after refrigerated
- use this ricotta in any recipe that calls for this type of cheese
Ricotta Cheese Favorite Recipes!
Zucchini Rollatini
Zucchini Ricotta Casserole
Homemade Tortellini
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Authentic Ricotta
Ricotta cheese in Italy is referred to as a latticino (a dairy product), and not a Formaggio which means cheese in Italian.
It is a whey cheese recipe that dates back to a very old tradition and its first traces back to Antiquity that existed before the Roman Empire.
It is written that the originality comes from the regions of Lombardy and Piedmont in northern Italy.
Homemade Ricotta tastes great and perfect in so many recipes you can make with it.
The process is so amazing to watch and an Italian true art, this is a wonderful alternative to buying any store brands and no comparison.
Use it on hard-crusted garlic bread on top of antipasto salads, and perfect for pizza and calzones!
Homemade Ricotta Cheese
Yield: 2 cups
Prep time: 10 MinCook time: 5 MinInactive time: 1 HourTotal time: 1 H & 15 M
Making homemade ricotta takes just minutes and very common pantry ingredients, It's so fresh and delicious you'll amaze yourself and never buy store-bought again!
Ingredients
- 2 quarts of whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh-squeezed lemon juice (not concentrated)
- 1 fine-mesh cheesecloth
- For low fat you can use 2 % milk however it will lack the same richness in flavor
Instructions
- Place a layer over a strainer/sieve with fine holes with the heavy-duty (fine-mesh) cheesecloth and then place it over a large bowl.
- Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
- Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
- Pour the mixture into the lined strainer and let it drain for 1 hour.
- After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
- Note: homemade ricotta can be used right away or refrigerated
Notes:
Tips
- let drain at least an hour
- for lower calories ricotta use 2% milk and no cream, it will just be less rich in flavor
- store up to 2 days
- use a cheesecloth-lined tiny mess strainer for draining
- I do not recommend freezing as it separates
- keep any leftovers covered
- ricotta can be eaten right away however taste better after refrigerated
- use this ricotta in any recipe that calls for this type of cheese
Pin for later
More Favorite Recipes
Eggplant Ricotta Casserole
Italian Spinach Ricotta Dumplings
Lemon Ricotta Cake
