Homemade ricotta cheese
This homemade ricotta cheese recipe is super easy and useful in many dessert and savory recipes
Equipment
- Cheesecloth, colander, mixer
Ingredients
Homemade ricotta cheese
- 500 ml half and half 10% heavy cream
- 750-1 l whole milk
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
Whipped ricotta
- 300 g homemade ricotta
- 100 ml extra virgin or regular olive oil
- ½ tsp honey
- ½ tsp salt
- ½ tsp pepper
- Any aditional spices you would like
Instructions
Homemade ricotta:
- In a pot add the milk and the cream with salt, and heat until the first bubble
- Then add in the vinegar and lemon juice, and stir
- Let sit for 5-10 minutes
- Pour in a cheesecloth lined colander and let drain until cooled or longer
- The longer you drain, the firmer the cheese will be
- Squeeze out excess liquid and place in an airtight container
- This made 300 g ricotta that will keep good in the fridge for 3-5 days.
Whipped ricotta:
- Place all the ingredients in a food processor or use a hand mixer
- Whip until smooth and creamy