Description
This authentic Sicilian homemade ricotta cheese recipe is a simple and traditional way to create fresh, creamy ricotta using just whole milk, heavy cream, salt, and an acid like lemon juice or white vinegar. Perfect as a base for Italian dishes or enjoyed fresh, this method ensures a deliciously soft texture and rich flavor right from your stovetop.
Ingredients
Scale
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice (or white vinegar)
Instructions
- Combine Ingredients: In a large heavy-bottomed pot, combine the whole milk, heavy cream, and salt. Stir gently to mix all ingredients evenly.
- Heat Milk Mixture: Place the pot over medium heat and slowly heat the mixture, stirring occasionally to prevent scorching, until it reaches 190°F (just below boiling point).
- Add Acid: Remove the pot from heat and slowly stir in the lemon juice or white vinegar. This acid helps the milk to curdle and separate into curds and whey.
- Let Curds Form: Allow the mixture to sit undisturbed for 5 to 10 minutes. During this time, you will see curds beginning to form and separate from the clear whey.
- Drain Curds: Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Carefully ladle the curds and whey into the strainer, allowing the whey to drain away. Let it drain for 30 to 60 minutes, depending on whether you desire a creamier or firmer cheese.
- Store Ricotta: Transfer the drained ricotta curds into a clean bowl, cover, and refrigerate until ready to use. Fresh ricotta is best consumed within 3 to 4 days.
Notes
- For a richer ricotta, use all whole milk without adding cream.
- The leftover whey can be repurposed in bread dough, soups, or smoothies, adding a nutritious boost.
- Fresh ricotta is best eaten within 3–4 days to enjoy optimal flavor and texture.
