Ready to make some homemade ricotta cheese? Wash your hands, roll up your sleeves, and get ready to make some delicious cheese with this home recipe.
Channel your inner Italiano and learn how to make creamy, delicious homemade ricotta cheese. This homemade cheese recipe will delight your tastebuds and save your wallet. This quick and easy cheese recipe is perfect for stuffing your own homemade pastas (recipe here) or, for a more decadent treat, make your own canoli’s.
Homemade Ricotta Cheese Recipe
Get ready for some delicious, creamy homemade cheese magic here, folks!
Ingredients & Supplies
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- 1 Gallon Milk (I cut the recipe in half here to use up this storebought half gallon of milk)
- 1 tsp. citric acid (you’ll need more if using fresh farm milk)
- 1 tsp. sea salt (optional)
- Large Pot made with non-reactive materials (I prefer stainless steel)
- Cooking Thermometer
- Butter Muslin
Pour the milk into a pot that is made of non-reactive materials (not aluminum or cast iron)
Add citric acid and salt (if desired). Stir.
Heat the milk to 195 degrees Fahrenheit, stirring often to avoid scorching the milk.
When the curds and whey have separated, remove the pot from the burner and let set for 5 minutes.
Line a colander with butter muslin and gently ladle the curds into the cloth.
To drain the curds, tie the cloth into a hobo bag and hang over a bowl (and/or sink) to drain for 30 minutes or more depending on desired consistency.
Your homemade ricotta cheese will last up to 2 weeks in the fridge, or it may be frozen.
That’s all, fellow homesteaders! Did you enjoy our homemade ricotta cheese recipe? What’s your favorite kind of cheese?
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