Homemade Ricotta Cheese

Ricotta Cheese is a soft, creamy, Italian cheese typically made from the leftover whey following the production of mozzarella and/or provolone cheese.    Fortunately, our homemade version is a much simpler process that takes just minutes from stovetop to table with just four basic ingredients…whole milk, cream, salt and vinegar.. or lemon juice.

I can remember my grandmother gathering everyone around my mother’s stovetop so she could demonstrate how to make her ricotta cheese.  She poured whole milk and cream into a large heavy pot, added a touch of salt and stirred the mixture until it came to a gentle boil.. that’s when we kids became very impatient…waiting for the milk to boil…… She would say ” Aspetta un momento” wait a minute!!….”you no wanna the milka to burna…capisco?”

Finally the milk begins to boil ….and she adds a few tablespoons of white vinegar and suddenly, as if by magic, we see the milk turn into curds…ohhhh…ahhh. yay!!   She then carefully removed the curds with a slotted spoon into a fine mesh strainer….. and there you have it…homemade ricotta cheese…….

Let it drain and cool for a few minutes and then taste…yummm….warm, creamy and delicious. 

The pale yellow liquid that is left over after straining the cheese is called WHEY.   It is rich in vitamins, minerals and protein. So don’t throw it away… The leftover whey can be refrigerated and used to loosen the ricotta cheese if it becomes too firm or can be used to make homemade breads, pizza dough, pancakes or used to soak dry beans.  It also can be added to your pet food for added nutrients or to soil to nourish your plants.  it is pure protein and has numerous uses.

Here is our homemade ricotta served on a piece of Italian toast and topped with dried mission figs and drizzled with fig preserves. …we added some fresh parsley and grated pecorino cheese to the ricotta…This is from our October cooking class: 

Homemade Ricotta Cheese

2 cups organic whole milk

1 cup organic heavy cream-

1 tsp. sea salt

3 tablespoons white vinegar or lemon juice

fine mesh strainer or layered cheesecloth

Combine milk, cream and salt in a large heavy sauce pot.  Turn heat to medium and simmer and stir mixutre frequently until it comes to a rolling boil.  Add vinegar or lemon juice – It should curdle immediately.  turn off heat and let rest a minute.  Remove curds with slotted spoon and strain into layered cheesecloth or fine mesh strainer.

This recipe will yield only 1 cup of cheese-  I usually double or triple recipe 

Buon Appetito!  

Kathleen Barbato….3 Italian Sisters