🧀 Fresh Cheeses · All over Italy
Fresh 'ricotta' made at home
True ricotta is made by re-cooking the whey left over from cheesemaking: 'ri-cotta' means 'cooked again'. At home, Italian cooks make a fresh, creamy curd straight from whole milk and lemon. It is technically a 'cagliata', but it is delicious in panini, on crostini or with honey.
- Prep 10 min
- Cook 15 min
- Makes about 300 g
Ingredients
- 2 litres fresh whole milk (pasteurised, not UHT)
- Juice of 2 lemons, strained (about 80 ml), or 60 ml white wine vinegar
- 1 tsp salt
- Optional: 200 ml fresh cream for a richer result
Method
- Pour the milk (and cream, if using) into a heavy pan, add the salt and heat slowly, stirring now and then, to about 85–90 °C. That's when small bubbles appear at the edges, just before it boils.
- Take the pan off the heat, pour in the lemon juice and stir very gently once or twice.
- Leave it to rest, undisturbed, for 10–15 minutes while the curds separate from the yellowish whey.
- Lift the curds with a slotted spoon into a sieve lined with damp cheesecloth or a ricotta basket.
- Drain for 15 minutes for a soft, creamy ricotta, or up to an hour for a firmer one. Refrigerate and eat within 2–3 days.
Tips
- Long-life (UHT) milk won't curdle properly.
- Use the whey to make bread dough.
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes