Ricotta Cheese

August 5, 2013 · 30 comments

in Appetizer/Side, Dinner, Gluten Free, Recipe, Snack, Vegetarian

Homemade Ricotta Cheese | hollyshelpings.com

I love cheese. I think that probably 90% of the thinks I make contain cheese.  One day I was thinking about how awesome it would be to make some cheese myself.  I think there was a Groupon for a cheese making kit or something like that.  So I went out and bought some stuff to make ricotta cheese.  I don’t necessarily love ricotta, but that’s just because I hadn’t had homemade ricotta cheese.  Do you have anything that you didn’t like until you made it yourself?  I honestly surprised myself with how much more I liked my own ricotta over store bought.  Have you surprised yourself like that?

Homemade Ricotta Cheese | hollyshelpings.com

This homemade ricotta cheese was SO much better than store bought.  You hear that all the time, but I think that if I gave this to any ricotta-hater, they would change their mind and eat it by the spoonful.  I don’t usually have trouble waiting to eat food to take pictures, but I was definitely nibbling on this cheese while taking pictures.  It is perfectly crumbly without being too dry.  It has a delightfully creamy taste and I will not judge you if you eat it as soon as it’s complete (because I did the same thing).

Homemade Ricotta Cheese | hollyshelpings.com

If a so-so cheese like ricotta can become so luscious when made at home, I wonder how amazing a rock star cheese like cheddar would be.  I might have to see if I can find another Groupon for a cheese making kit to test this out…Has anyone tried making cheese at home?  How did it go?

Ricotta Cheese

Active Time: 5 minutes

Inactive Time: 15 minutes

Total Time: 20 minutes

Yield: about 2 cups

Ricotta Cheese

Make luscious ricotta cheese at home.

Ingredients

  • 1/2 gallon whole milk
  • 1 pint half and half
  • 1/2 tsp salt
  • 3 Tbsp fresh lemon juice (this was 1 1/2 lemons for me)
  • cheesecloth for filtering

Instructions

  1. Line a sieve with the cheesecloth leaving lots of extra cloth around the edges.
  2. In a large pot, add the milk, half and half, and salt.
  3. Bring this to a rolling boil. Be sure to do this slowly and stir frequently to avoid burning the mixture.
  4. When it is boiling, add the lemon and stir consistently for about a minute or two.
  5. The mixture will start to curdle and the cheese will start to come out of the mixture.
  6. Drain into the sieve lined with the cheesecloth.
  7. Let the mixture sit for about an hour to fully drain.
  8. Grab a spoon and enjoy.

Notes

Original recipe found at Epicurious

http://hollyshelpings.com/2013/08/05/ricotta-cheese/

Note: I originally found this recipe on epicurious.

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