Randy Chandler
Making ricotta cheese at home is easy, economical, and tasty. With just milk, lemon juice or vinegar, and about half an hour of your time, you can make a batch of fresh, creamy homemade ricotta. The process is simple: heat milk, add acid, and allow the mixture to curdle. The longer you let it drain, the thicker and drier the ricotta will be. You can use ricotta in a variety of dishes, including lasagna, pasta, pizza, and cheesecake.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, vinegar, salt |
| Milk type | Pasteurized, homogenized, cream-line, or heavy whipping cream |
| Milk temperature | 185°F (85°C) or 200°F |
| Vinegar type | Distilled white vinegar, apple cider vinegar, or white wine vinegar |
| Process | Heat milk, add vinegar, stir, let sit, strain, and refrigerate |
| Time | 30 minutes to 1 hour, plus refrigeration |
| Texture | Dependent on draining time |
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What You'll Learn
Heat milk to 185°F (85°C)
To make ricotta cheese using vinegar, you'll need to start by heating milk to 185°F (85°C). This is best done slowly over medium heat, stirring occasionally with a wooden spoon to prevent scorching. If you don't have a thermometer, you can look out for signs that the milk is close to reaching the desired temperature: expect to see a lot of steam, little bubbles forming near the edge of the pot, and a slight film forming on the surface. This should take about 20 minutes.
Once the milk has reached 185°F, you should see the beginnings of a low boil. At this point, stir in the vinegar, distributing it evenly throughout the milk. You can then turn off the heat and let the pot sit undisturbed for 3 to 4 minutes. The mixture will start to curdle, with the milk proteins clumping together and separating from the whey—the yellowish liquid.
The amount of vinegar you add is important. You want to add the least amount possible to minimise its flavour in the finished product, while still adding enough to get a decent yield. Distilled white vinegar will give you the most neutral flavour, while other types of vinegar, such as apple cider vinegar or white wine vinegar, will add their own unique flavours.
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Add vinegar and stir
Once your milk reaches 185°F (85°C), it's time to add the vinegar. The amount of vinegar you need depends on the amount of milk you are using. For 8 cups of milk, use 1/3 cup of vinegar. You can use distilled white vinegar, or apple cider vinegar, white wine vinegar, or any other type of vinegar you prefer. Just make sure it's good quality, as you will be able to taste it in the cheese.
Add the vinegar to the milk and stir. Stir slowly, using a figure-of-eight motion, until the vinegar is evenly distributed. You don't need to stir for too long—about 3 or 4 seconds should be enough. You will see the mixture begin to curdle as the acid in the vinegar compels the milk proteins to lump together.
Remove the pot from the heat and let it sit for 3 to 4 minutes, undisturbed. You will see the curdling process continue. If you are using lemon juice instead of vinegar, the process is the same. Just be aware that the lemon flavour will infuse the ricotta, whereas vinegar has a more neutral flavour.
Now you are ready to start straining the curds and whey. Line a strainer with cheesecloth and carefully pour the mixture into it. Or, use a slotted spoon to ladle the curds into the strainer. Let the mixture sit for about 20 minutes to allow the whey to drain away.
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Let the mixture sit
Once you've heated the milk, you'll need to add your acid of choice—in this case, vinegar. You can use distilled white vinegar, which will give you a more neutral flavour, or you could opt for apple cider vinegar or white wine vinegar. If you're making a savoury dish, vinegar is a better option than lemon juice as it won't impart a lemony flavour to your ricotta.
After adding the vinegar, stir the mixture gently. You'll see the mixture begin to curdle. Continue stirring for a couple of minutes, then remove the mixture from the heat.
Now, let the mixture sit, untouched, for a few minutes. The amount of time will depend on the texture you want your ricotta to have. For a wetter, creamier ricotta, which is perfect for spreading, let the mixture sit for 3 to 5 minutes. If you're after a drier, firmer cheese for stuffing ravioli or layering into lasagna, leave the mixture to sit for 20 minutes or more. During this time, the mixture will continue to curdle and separate into curds (the ricotta) and whey (a yellowish liquid).
If you want to make a fresh farmer's cheese, or ricotta salata, from your ricotta, you'll need to let it sit for much longer. Wrap the ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight. This will allow more whey to be pressed out, resulting in a firmer cheese.
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Drain the curds
Once you've heated your milk, added vinegar, and watched your mixture curdle, it's time to drain the curds. This process will determine the texture of your ricotta cheese.
Line a strainer with a cheesecloth, then place it over a large bowl. You can use a fine-mesh strainer, but if you don't have one, a slotted spoon, mesh spider, or small fine-mesh strainer will do the trick. Carefully pour the curds and whey into the strainer, or ladle the curds in with a slotted spoon. Let the mixture sit for at least 20 minutes to drain. The longer you leave it, the thicker it will become. For a moister ricotta, drain for a shorter time. If you're making a cheesecake or stuffed pasta, you'll want a firmer consistency, so leave it to drain for at least 20 minutes. For a spread, 3-5 minutes will give you a creamier consistency.
Once the ricotta is drained, you can use it right away or store it in an airtight container in the fridge. It will stay fresh for up to 2 days, but it's best when freshly made. If you want to make a fresh farmer's cheese, wrap the ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight. This will press out more whey and firm up the cheese.
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Store in an airtight container
Once you've made your ricotta cheese, you can store it in an airtight container in the fridge. How long it lasts will depend on the freshness of your ingredients and how well it's stored. It's best when freshly made, but it can be refrigerated, covered, for up to 2 to 3 days.
If you want to make a fresh farmer's cheese (ricotta salata), you can wrap the ricotta in cheesecloth and press it beneath a weighted plate in the refrigerator overnight. This will remove more whey and firm up the cheese. You can also make a simple ricotta salata, paneer cheese, queso fresco, or other fresh farmer's cheese by pressing the drained ricotta beneath a weighted plate in the refrigerator overnight.
The leftover whey can be stored in a glass jar in the refrigerator and used in a variety of ways, such as in baking recipes, smoothies, or even drunk on its own over ice. You can also use it for braising meats, making gravy, or cooking pasta.
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Frequently asked questions
You will need milk, vinegar, and salt. You can use 2% milk, but the lower fat will detract from the creamy texture and quality of the cheese. You can also add heavy whipping cream for a better result.
First, heat the milk, cream, and salt in a large pot over medium-high heat. Stir often with a wooden spoon so the milk mixture does not scald. Upon reaching 185 degrees Fahrenheit, you should see the beginning of a low boil. Stir in the vinegar just enough for it to be evenly distributed, then turn off the heat. Let the pot sit for 3-4 minutes. Line a strainer with cheesecloth, then place it over a large bowl. Carefully pour the curds and whey into the strainer, or ladle the curds in with a slotted spoon, then let it sit for one hour.
Drained ricotta can be refrigerated, covered, for up to 2 days, though it is best when freshly made.
