The Easiest Homemade Ricotta Cheese Recipe
The Easiest Homemade Ricotta Cheese Recipe
Today I'm sharing with you the easiest Ricotta Cheese recipe ever! Although, we may cheat just a little!
I LOVE cheese. Cheese, bread, and olives are some of my absolute favorite things EVER. I also happen to be very cheap. 😂 So, when I made a bunch of yogurt recently (recipe to come for that) I decided to make some Ricotta cheese with the leftover whey! The first time I tried to make it, I used a recipe that didn't call for any vinegar or citric acid.
It hardly curdled at all except for itty bitty tiny pieces and I could tell that what was left was a lot of milk mixed with the whey. So, I tried again with a different recipe and saw A LOT better results!! It was SO EASY and so much fun! So, here's the recipe! For my recipe, you'll need pretty big pot. You could also half it instead.
The Easiest Homemade Ricotta Cheese Recipe
Ingredients
- 1/2 gallon whole or 2% milk
- 4 cups whey
- 1 tablespoon Vinegar
- SEASONING INGREDIENTS (Optional)
- 1 tablespoon seasoning salt
- 1 teaspoon pepper
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Directions
- Combine whey and milk in a pot.
- Next, stirring constantly, slowly heat whey/milk to 195 degrees Fahrenheit or until it begins to curdle. DO NOT let it boil, it boils over very easily. Also, stirring constantly is important. My first batch burned on the bottom and you could taste it!
- Remove from heat and stir in the vinegar. You'll immediately see it begin to curdle. Let it sit for 10-15 minutes.
- Place a strainer or colander over a large bowl or pot. Place two layers of cheesecloth or a coffee filter in the colander. With a slotted spoon or a measuring cup, spoon the curds into the strainer. You can also gently pour it into the strainer, as some curds will settle on the bottom.
- Once the pot is empty, and all the curds are in the strainer, let it continue to drain for an hour minimum. I put a pot lid over it and let it drain for about two hours as I wanted a soft Ricotta. Six hours or more can be required for a firmer ricotta.
- Finally, once it's done straining, mix in the seasoning with your hands, place it in a container, and store it in the fridge. It should stay good for about a week. Enjoy!
Whole Milk 
After Vinegar 
Spooning the curdles into the cheesecloth. 
After draining for two hours. 
Finished Ricotta
Note: I saved the leftover whey, and while it can not be used for a lot of things that normal whey can, it still has its uses! I've often used it to marinate chicken, and it turned out great every time!
Happy cooking!