How To Make Cheese At Home – Homemade Ricotta Cheese Recipe
This homemade ricotta cheese recipe has a super creamy texture and mild, milky flavor, making it a fantastic cheese for savory and sweet dishes. Learn how to make cheese at home and you’ll never go back to store-bought again!
In a heavy-bottom pot over medium heat, add the milk. Heat slowly until it’s just about to boil.
Meanwhile, in a small bowl, combine the citric acid and cool water. Stir until fully dissolved.
Add the citric acid mixture to the milk. With a wooden spoon, stir using a gentle up-and-down motion, for about 30 seconds. Almost immediately, you will see white solid curds forming. Turn off the heat and allow it to rest for 45 to 60 minutes without stirring.
Meanwhile, line a strainer with a double layer of cheesecloth, covering all sides, leaving at least an extra 5-inches (13-cm) of cheesecloth hanging over. Set the strainer on top of a large bowl for draining.
Once all the translucent liquid (whey) has settled at the top, use a slotted spoon to skim the curds out and into the prepared strainer.
Allow the cheese to drain for at least 30 minutes, or longer if you want a drier cheese.
Pull up the cheesecloth from the sides and gently twist the cloth together to put pressure on the cheese to release more whey. The more you drain, the crumblier the cheese will get.
In a bowl, combine the cheese and heavy cream. Season with sea salt and stir to combine.
Transfer the cheese to a clean jar and refrigerate until ready to use. The cheese will stay fresh for about 5 days in the refrigerator.
Here's a quick summary of my best Tips & Tricks for making this easy Homemade Ricotta Cheese Recipe:
Tip #1 includes the ingredients you can easily change in this homemade cheese recipe.
If you want to add a boost of flavor to your cheese, read Tip #2.
For my serving suggestions, see Tip #3.
Tip #4 includes my suggestions for storing homemade ricotta cheese.