How To Make Ricotta Cheese Recipe Video Bigger Bolder Baking

Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This How to Make Ricotta Cheese recipe is one of the most popular Bold 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! Already have an account? 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!

What is Ricotta Cheese?

Ricotta (“recooked” or “refined” in Italian) is an Italian whey cheese made from milk leftover whey by coagulating the remained proteins from producing other cheeses (in which casein has been used). Even though not necessarily low in carbohydrates, ricotta is a great source of calcium and protein, rich in potassium, and relatively low in sodium, cholesterol, saturated fat and calories. Traditionally, ricotta protein is acidified by additional fermentation at room temperature for 12-24 hours then heated near boiling point to form curds. My easy homemade Ricotta Cheese recipe only entails the heat from a common household stovetop and acid from freshly squeezed lemon juice, then drain and squeeze to yield fresh ricotta swiftly!

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

Ricotta cheese is white in appearance, creamy, and spreadable in texture, making it perfect for flavoring. I like to spike my ricotta with lemon and herbs and dollop it on top of my Homemade Pizza Recipe. The ricotta can just as easily be sweetened with honey or sugar and added to things like cakes, cheesecakes, and custards. The versatility of Ricotta Cheese makes it so great to have on hand, which goes really well with dishes like my 2 Ingredient Homemade Pasta (Without a Machine) and creates the easiest Homemade Ricotta Gnocchi or even satisfying savory Mushroom Galette Recipe!

Tools You Need

Large strainer, sieve or colander Cheesecloth or thin tea towel Wooden spoon or spatula Medium Saucepan

Ricotta Cheese Ingredients

Whole milk: Whole milk is not only rich in flavor but also high in protein to yield more curds than skim milk in cheese making. Heavy cream: Heavy cream makes Ricotta Cheese soft and cream. Fresh lemon juice: Fresh lemon juice (or white vinegar) provides acid to coagulate protein to form curds. (Freeze lemon zest for other baking uses.) Salt: Salt enhances all the flavors of Ricotta Cheese (and everything!)

How to Make Ricotta Cheese

How to Store Ricotta Cheese?

Cover and store this homemade ricotta cheese in 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 Cheese is non-aged or aged with whey strained out; Cream Cheese is strained curds that have to be processed until smooth; Cottage cheese is loose curds with whey; Paneer is non-aged curds that have to be pressed.

Why Won’t My Ricotta Curdle? To make the ricotta, you simply bring cream, milk, and salt to a simmer then introduce an acid to make the mixture curdle. The curds that separate are what become the ricotta cheese and the remaining liquid gets strained away. If your cheese doesn’t curdle right after adding in the lemon juice, be patient and keep on stirring with 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 the liquid that remains after separating the curds. 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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Homemade Ricotta Gnocchi Italian Ricotta Cake With Plums Microwave Lasagna In A Mug Italian Ricotta Cookies With Christmas Sprinkles Spinach And Ricotta Pop-Tarts