Cottage cheese, known internationally by its Italian name, ricotta (also called ricotta in Argentina and Venezuela1), is a dairy product obtained from fermenting and cooking whey. This whey is a by-product left over from the production of cheeses, so the cottage cheese is not a cheese, but another dairy derivative.2 The whey is fermented and then cooked, so that the liquid solidifies forming a paste of white color, mild flavor and soft and grainy texture.
Learn how to make your homemade ricotta with this simple, easy and quick recipe!
Homemade Ricotta Cheese
To make your homemade ricotta cheese, you will need the ingredients listed below and follow the instructions for how to prepare.
7 cups whole milk (not ultra-pasteurized)
1 cup heavy cream (not ultra-pasteurized)
3 tablespoons white distilled vinegar
2 tablespoons fresh lemon juice
- In a pan, add 7 cups whole milk (not ultra-pasteurized);
- Add 1 cup heavy cream (not ultra-pasteurized);
- Bring to 190° F, over medium-low (careful not to scorch);
- In a bowl, add 3 tablespoons white distilled vinegar;
- Add 2 tablespoons fresh lemon juice;
- Add half of the vinegar mixture to the pan;
- Add salt;
- Stir for 10 seconds;
- Turn off the fire;
- Let sit for 20 minutes;
- Add the remain vinegar mixture;
- Add a dampened cheesecloth to a line over colander;
- Transfer the mixture;
- Let it drains (the longer it drains, the firmer it will be): 15min soft, 20min creamy, 30min firm;
- Your homemade Ricotta cheese is ready!