This post for Quick and Delicious Ricotta Cheese creates delicious creamy ricotta with just 3 ingredients.
Creating a Quick and Delicious Ricotta Cheese is relatively simple, especially when compared to other versions of homemade cheeses, I have yet to tackle but maybe someday. For now, I can share with you this simple delicious farm-style cheese. A cheese that is creamy, delicious, and versatile. One that took me ages to try to make myself. And like most things, when done, I am shocked at the ease of such a creation.
The taste difference is extraordinary. What a world of difference, going from store bought to this beautiful fluffy creamy cheese. Unwrapping the cheesecloth and unveiling its lovely essence. Where have you been my whole cooking life? And yet, here we are discovering something new. Which for me, is exciting as ever to share with you.
I know as you stir this wonder, see the curds forming and end the task with the pleasure of unwrapping your cheesecloth. Only to reveal a handmade Quick and Delicious Ricotta cheese, you too will think, what took me so long?
Why I Love This Quick and Delicious Ricotta Cheese
Well for starters, it’s absolutely delicious. For me, I don’t need the salt as I use my ricotta for both savory and sweet dishes. So keeping it unsalted works best for both uses I find. I love the taste to be sure, I love the fact that it is not at all complicated to whip up a batch of a superior quality homemade ricotta cheese right at home. I love the process and yes, each time I unwrap that cheesecloth to reveal a ball of beautiful creamy cheese I stand back with a satisfied smile.
The use of vinegar over lemon juice in this recipe is due to the inconsistency I have gotten with lemon. There have been a few times I have added the lemon and it just didn’t curdle right away. Each time I grabbed the vinegar to fix it, and voila! The problem was fixed right away. Using the white vinegar I find works each and every-time like a charm. But if you only have lemon on hand, go ahead and use it. You will use the same amount of lemon juice as you would vinegar. Don’t be afraid to use a bit extra if you find the milk had trouble curdling.
What You Will Need To Make This Quick and Delicious Ricotta Cheese
8 cups of full fat or whole milk
4 tbsp white vinegar
1/2 tsp of salt (optional)
In a large stockpot, heat milk (and salt if wanting salted ricotta (optional) until it reaches 185℉. Reduce the heat to low and pour in the vinegar. Allow the milk to simmer on low until the whey begins to pull away from the curd. It will appear a bit lumpy when this happens. Turn the heat off and allow the milk to sit for 20 minutes.
When ready, place a cheesecloth over a mesh strainer with a bowl underneath to catch the whey. Pour or ladle the ricotta into the cheesecloth-lined strainer. Allow the ricotta to drain for 20 minutes. When ready to store or use, give the cheesecloth a little squeeze to get any excess whey out and store in a mason jar or glass jar with a lid in the fridge. The ricotta will last for up to 3 days in the fridge.
Tips On Making Quick and Delicious Ricotta Cheese
- To make the ricotta cheese even creamier, do 6 cups of whole milk and 2 cups of heavy cream instead of the 8 cups of whole milk.
- If the milk does not start to curdle right away, don’t panic. Allow it to simmer longer and don’t be afraid to add another tbsp or so of vinegar. Sometimes it takes a little extra acid and time on the stovetop to get it there.
- You can use lemon juice instead of vinegar if you only have lemon juice on hand. Use the same amount as the vinegar in this recipe. Don’t be afraid to use a tbsp or so more if you find the milk has trouble curdling.
- Store in a glass jar with a lid in the fridge.
- Fresh ricotta lasts for up to three days in the fridge.
- It is a good idea to skip the salt if using ricotta for both savory and sweet dishes.
Uses For Quick and Delicious Ricotta Cheese
Lasagna– of course, one of the first things one must make with this delicious homemade ricotta cheese is a lasagna. A classic use of ricotta to be sure and for this, a vegetable or meat-filled lasagna works just as well. Both are winners when using this homemade ricotta.
Stuffed Shells or Manicotti– Over the years I have made my fair share of stuffed pasta dishes. Like this recipe for Spinach and Mushroom Stuffed Shells. They are pretty simple to make and everyone seems to love them. This ricotta cheese sends them over the top in flavor and comfort.
Smeared on Toast– Yes, smeared on toast which you can spruce up with salt, pepper, cherry tomatoes, chives or herbs. Even a drizzle of olive oil. Have a sweet version with berries and lemon zest. It is a versatile way to enjoy this homemade ricotta cheese.
Baking– You can make all sorts of desserts from cookies to cakes with this homemade ricotta cheese. It is delicious in pancakes too and really anything you want to add a bit of decadence to.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 8 cups of whole milk or full-fat milk
- 4 tbsp white vinegar
- 1/2 tsp salt
- In a large stockpot, heat milk (and salt if wanting salty ricotta optional) until it reaches 185℉.
- Pour in the vinegar and then reduce the heat to low.
- Allow the milk to simmer on low until the whey begins to pull away from the curd. It will appear a bit lumpy when this happens.
- Turn the heat off and allow the milk to sit for 20 minutes.
- When ready, place a cheesecloth over a mesh strainer with a bowl underneath to catch the whey. Pour or ladle the ricotta into the cheesecloth-lined strainer.
- Allow the ricotta to drain for 20 minutes. When ready to store or use, give the cheesecloth a little squeeze to get any excess whey out and store in a mason jar or glass jar with a lid in the fridge.
- The ricotta will last for up to 3 days in the fridge.
*This recipe makes about 4 cups of ricotta cheese
Nutrition Information:Yield: 12 Serving Size: 1/4 cup
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 177mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 6g
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