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Mar 3, 2008 10:42 PM

Make your own ricotta

The Chowhound Team split this post from the Pacific Northwest board


It's actually really easy to make your own fresh ricotta. Just heat up 8 cups milk and 1 cup heavy cream in a stainless steal pot (the best quality milk and cream you can get makes it tastier). Bring to a boil and turn off the heat. Add 3 1/2 Tablespoons of fresh lemon juice and stir. It will curdle and separate into curds and whey. Strain through a fine mesh sieve or a a colander lined with cheesecloth - you will end up with about 3 cups of ricotta. Season with salt to taste and chill. It takes only a few minutes and probably costs less than buying it at the store!

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  1. I've been thinking about home cheese making for several months -- ricotta, mozarella -- thanks to the "cheese queen" Ricki Carroll.

    1. I've used these recipes for years and I can't remember where I got them but along with the ricotta I have:

      Queso Blanco (Panir)
      1 gal milk
      1/4 c vinegar
      1. Bring the cow’s milk to 180˚F (82.2˚C) over a direct heat source and hold it there for 4 minutes.
      2. Stir in the vinegar until the whey and curds separate.
      3. Pour the whole mixture into a cheesecloth-lined colander, and tie the four ends of the cheesecloth together.
      4. Allow sitting for at least 3 hours until no whey flows from the bag. If a harder cheese is desired, the curds may be placed in a cheese press to expel more whey while allowing the curds to knit.
      5. Unwrap and store in plastic wrap; it will last up to a week.
      Note: This cheese can then be cut and cooked by frying or even by deep-frying without melting or loosing its shape. It can even be used in a stir-fry.

      1qt light or single cream
      1/4 tsp tartaric acid
      1. Using indirect heat in a double boiler, heat the light cream to 180˚F (82.2˚C). Stir in the tartaric acid for several minutes.
      2. The cream should thicken to what looks like a custard with curd floating in it; if it does not, add a few drops more tartaric acid, but be very careful not to add too much, as this will make the cheese very grainy.
      3. Drain the cheese over a cheesecloth-lined colander for about an hour.
      4. Now place the cheesecloth into a bowl and chill overnight.
      5. The cheese can be put into a container and stored until needed. It will last for 2 weeks.

      Scottish Crowdie
      1qt buttermilk
      1 juiced lemon
      2 oz heavy cream
      1/4 tsp salt
      1. Bring the buttermilk to 170˚F (76.7˚C) and add the lemon juice.
      2. Pour into cheesecloth-lined colander and tie, allowing the cheese to hang until the bag has stopped draining.
      3. Refrigerate overnight and remove the cheese; add the cream and salt.