How to Make RICOTTA CHEESE at Home Like an Italian CheeseMaker

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining texture.

vinegar

🥗Healthier: citric acid

💰Cheaper: lemon juice

Citric acid provides a similar curdling effect.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

salt

Filter the raw cow's milk using a colander to remove impurities.

Heat 10 liters of raw cow's milk in a pot until it reaches approximately 39-40°C (102-104°F).

Add the whey from previous cheese making to the milk and mix well.

Dissolve the calf rennet in a bit of water and add it to the milk mixture.

Stir the mixture gently and then stop stirring to allow the curds to form.

Wait until the curds have a pudding-like consistency, checking by inserting a finger to see if it comes out clean.

Cut the curds to begin separating the whey from the curds.

Heat the whey (buttermilk) to about 60-61°C (140-142°F) to start forming the ricotta.

Gently stir the whey until the ricotta begins to rise to the surface.

Once the ricotta is formed, turn off the heat to prevent it from hardening further.

Let the ricotta drain for a while before deciding whether to eat it fresh, age it, or season it with spices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens