Description
This Sicilian Homemade Ricotta Cheese recipe teaches you how to make fresh, creamy ricotta at home with simple ingredients. Using whole milk, optional heavy cream, and an acid like vinegar or lemon juice, you can create a versatile cheese perfect for pasta fillings, desserts, or spreading on toast. This traditional method ensures authentic flavor and texture with minimal effort.
Ingredients
Scale
Cheese Ingredients
- 1 gallon whole milk
- 1 cup heavy cream (optional, for extra creaminess)
- 1/3 cup distilled white vinegar or lemon juice
- 1 teaspoon salt
Instructions
- Heat the milk mixture: In a large pot over medium heat, combine the milk, heavy cream (if using), and salt. Gently heat the mixture while stirring occasionally to prevent scorching, until it reaches 185–190°F (85–88°C).
- Curdle the milk: Remove the pot from heat and slowly stir in the vinegar or lemon juice. Allow the mixture to sit undisturbed for 5–10 minutes so the curds can form properly.
- Drain the curds: Line a colander with cheesecloth or a clean kitchen towel placed over a large bowl. Gently ladle or pour the curds into the colander, letting the whey drain out. For creamier ricotta, drain for about 10 minutes; for firmer ricotta, drain 20–30 minutes.
- Refrigerate: Transfer the drained ricotta into a container and refrigerate. Use within 4–5 days for best freshness.
Notes
- For authentic Sicilian flavor, use lemon juice instead of vinegar.
- The leftover whey can be saved and used in soups, smoothies, or bread recipes to reduce waste.
- This homemade ricotta is ideal for pasta fillings, desserts, or spreading on toast with honey.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Basics, Cheese
- Method: Stovetop
- Cuisine: Italian, Sicilian
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
