It’s crazy how easy this is to make! It’s just three ingredients you probably already have in your pantry. Whole Milk, white vinegar and some salt. I love cooking with ricotta cheese as it can give dishes a creamy texture and taste.
Making the Ricotta
When Making Ricotta Cheese, it’s a simple 1 cup: 1 tbsp ratio; 1 cup of milk to 1 tbsp of white vinegar. Today I am using 2 cups of Whole Milk to 2 tbsp of vinegar. It will really just depend on how much you will be needing. The amount I’m using will make about 2 servings.
Heat your milk over medium high heat for 5-8 min. You don’t want this to boil over, so stir it occasionally to keep the heat moving through.
Remove from the heat and add the vinegar and stir. You’ll immediately see the milk separate. I have found if you keep it the mixture in the pot until there is no more visible steam you get the best result.
Once cooled off, it will be time to strain. I use my pour over and a coffee filter but you can most definitely use a cheesecloth and a strainer. This is going to separate the Whey (the liquid) from the cheese. Let this strain for a bit. The majority of the Whey will come out immediately. I discard that initial amount and add a pinch of salt to the cheese. I continue to let this strain in the refrigerator for about 30-45 min.
That’s it! You can begin using it how you would like.
I love adding a spritz of lemon to my ricotta. It makes it a little lighter and goes great for salads.
Honey to make it sweet. This is great addition for stuffed pastas.
Garlic and italian seasoning can be great on pastas and for a cheese dip or spread.