How to Make Ricotta Cheese Recipe (Video) | Bigger Bolder Baking (2024)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE:ThisHow to Make Ricotta Cheese recipe is one of the most popularBold Baking Basics to date. Who knew making creamy, rich ricotta cheese at home could be so easy? All you need is milk, cream, and some lemon juice to make it!

There are countless sweet and savory recipes this cheese can be used for, too, from topping pizzas and lasagna, to classic cannoli and Italian gelato (and don’t forget — my new 2 Ingredient Pasta Recipe that can be made without a machine!). Ricotta cheese is a wonderful blank canvas and an impressive ingredient to make from scratch! Get ready to show off!

Table Of Contents

• What is Ricotta Cheese?
• What Does it Taste Like and What Food is Ricotta Used For?
• Tools You Need
• Ricotta Cheese Ingredients
• How to Make Ricotta Cheese
• How to Store Ricotta Cheese
• What is the Difference Between Ricotta and Other Cheeses?
• Ricotta Cheese FAQs
• Gemma’s Pro Chef Tips
• RelatedRecipes

What is Ricotta Cheese?

Ricotta (“recooked” or “refined” inItalian) is anItalianwhey cheese made from milkleftover wheyby coagulating the remainedproteinsfrom producing other cheeses (in which casein has been used).

Even though not necessarily low incarbohydrates, ricotta is a great source ofcalciumandprotein, rich inpotassium, and relatively low insodium,cholesterol,saturated fatandcalories.

Traditionally, ricottaproteinis acidified by additional fermentation at room temperature for 12-24 hours then heated near boiling point to formcurds. My easyhomemade Ricotta Cheeserecipeonly entails the heat from a common household stovetop and acid from freshly squeezedlemon juice, thendrainand squeeze toyieldfresh ricottaswiftly!

What Does it Taste Like and What Food is Ricotta Used For?

Ricotta cheese is white in appearance, creamy, and spreadable intexture, making it perfect for flavoring. I like to spike my ricotta with lemon and herbs and dollop it on top of myHomemade PizzaRecipe. The ricotta can just as easily be sweetened with honey or sugar and added to things likecakes,cheesecakes, and custards. The versatility of Ricotta Cheese makes it so great to have on hand, which goes really well withdisheslike my 2 Ingredient Homemade Pasta (Without a Machine)and creates the easiestHomemade Ricotta Gnocchior even satisfying savoryMushroom GaletteRecipe!

• Largestrainer, sieve orcolander
• Cheesecloth or thin tea towel
• Wooden spoon or spatula
• Medium Saucepan

Ricotta CheeseIngredients

• Whole milk:Whole milkis not only rich in flavor but also high inproteintoyieldmorecurdsthanskim milkin cheese making.
• Heavy cream:Heavy creammakes Ricotta Cheese soft and cream.
• Freshlemon juice:Freshlemon juice(orwhite vinegar) provides acid to coagulateproteinto formcurds. (Freezelemon zestfor other baking uses.)
• Salt:Saltenhances all the flavors of Ricotta Cheese (and everything!)

How to Make Ricotta Cheese

1. Prepare a largebowlwith a sieve lined with cheesecloth or a thin tea towel.
2. In a largepot(orheavy bottom saucepan) overmedium heat, bring themixtureof milk, cream, andsaltto a simmer. Thenstirin thelemon juice.
3. Constantlystirover low heat until themixturefully curdles resembling watery cottage cheese.
4. Lift outcurdswith aslotted spoonorpourthem over the prepared sieve anddrainat room temperature for about 1 hour then gently squeeze to release any excess *whey ( a bonus thatstore-bought ricottacheese has none to little!).

How to Store Ricotta Cheese?

Cover and store thishomemade ricotta cheesein an airtight container in the fridge for up to 3-4 days.

What is the Difference Between Ricotta and Other Cheeses?

In short, they mostly differ in the last step of production and presence.

Ricotta Cheeseis non-aged or aged with whey strained out; Cream Cheeseis strainedcurdsthat have to be processed until smooth;Cottage cheese is loosecurdswith whey;Paneeris non-agedcurdsthat have to be pressed.

Ricotta Cheese FAQs

Why Won’t My Ricotta Curdle?

To make the ricotta, you simply bring cream, milk, andsaltto a simmer then introduce an acid to make themixturecurdle. Thecurdsthat separate are what become the ricotta cheese and the remainingliquidgets strained away. If your cheese doesn’t curdle right after adding in thelemon juice, be patient and keep onstirringwith a wooden spoon.

[ Make a cheesecake in the microwave in just 5 minutes with my 5 Minute Microwave Cheesecake Recipe! ]

If after 1 or 2 minutes you only see small grainy bits, go ahead and add more lemon juice 1 tablespoon at a time. This extra acid along with the heat will provide you with nice large curdles.

My Ricotta is Too Runny, What Happened?

After allowing the ricotta to drain on the countertop for about an hour, I like to bring the cheesecloth and lightly twist it together, closing up the ricotta. This not only brings the cheese into a nice ball shape, but it allows me to ring out any additional liquid that might not have drained off. This is the secret to a smooth, yet thick ricotta. As long as you don’t skip this step, you should not have runny ricotta.

Gemma’s Pro Chef Tips

• *Whey is a by-product of cheese making. It is theliquidthat remains after separating thecurds. It should always be saved and added in place of buttermilk or milk in baking. For this reason, I always save my whey because nothing should go to waste! If you don’t think you will use it straight away then pop it in a labeled tub and into the freezer.
• Freeze Ricotta Cheese for using at a later date. To do so, freeze the cheese in an airtight container and just allow to thaw at room temperature before using. However, in my honest opinion, you get the best results when you use it straight away without freezing.

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Get More Great Bold Baking Basics!

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And don’t forget to followBigger Bolder Baking on Pinterest!

Ingredients

Instructions

Recipe Notes