How To Make Ricotta Cheese

how to make ricotta cheese

Make the Best Ricotta cheese..

There are many different ways of making Ricotta cheese, the version I have chosen to go with here is an Italian version which I have found to be much better than most versions available.

Once again, using Raw Milk here is the best way to go. Please refer to the article found on the right “Raw Milk and Dairy – Nature’s Goodness” for more info.

Making Ricotta cheese from leftover whey has been done for centuries and is a great way to get the most out of your milk. The leftover whey can be used in many other baking applications if you wish, however it can also make great Ricotta cheese. If you followed my tutorial on How to Make Cheese at Home: A Simple Guide – Save $$ you will no doubt have leftover whey. Here we will use it to extract more cheese !

Now to the recipe… Please note there is a video version found at the bottom of this page as well.

Ingredients

  • Milk: You can use goat milk, cow milk, sheep milk, buffalo milk, or a combination. You will need both raw milk (if possible) and some fresh milk set aside to make the ricotta.
  • Rennet: Liquid or tablet form, animal-based (pure rennet) or vegetarian. Dilute according to the package instructions.
  • Salt: For flavoring the cheese and whey.
  • Cheese-making baskets: To drain and shape the ricotta.

Equipment

  • Large pot: Ensure it can hold all the milk and whey comfortably.
  • Thermometer: To monitor the temperature of the milk.
  • Cheesecloth: For straining curds.
  • Whisk: For mixing rennet into the milk.

Instructions

Making Cheese

  1. Prepare the milk: Heat up the raw milk to 37°C (98.6°F).
  2. Add the rennet: Once the milk reaches the desired temperature, add the diluted rennet according to the package instructions.
  3. Mix thoroughly: Use a whisk to ensure the rennet is fully incorporated.
  4. Let the curds form: Allow the milk to rest for 45 minutes to an hour. You should see the curds form.
  5. Cut the curds: Slice the curds into small pieces with a knife.
  6. Let the curds settle: Allow the curds to rest for a few minutes to separate further.
  7. Collect the curds: Use a cheesecloth to gather the curds and place them in the cheese-making basket.
  8. Press the curds: Apply gentle pressure to remove excess whey. Continue to press and drain for about an hour.
  9. Salt the cheese: Once the cheese has been pressed, soak it in a brine solution (water and salt) for an hour.

Making Ricotta cheese

  1. Re-cook the whey: Add the remaining whey back into the pot and mix in some fresh milk (around 25% of the total volume) and a pinch of salt.
  2. Heat the mixture: Slowly heat the mixture to about 85°C (185°F). Monitor the temperature using a thermometer.
  3. Watch for the ricotta to form: As the mixture heats, the ricotta will form and rise to the top.
  4. Collect the ricotta: Once the ricotta has formed, use a slotted spoon or sieve to collect it from the pot.
  5. Drain the ricotta: Place the collected ricotta into cheese-making baskets or cheesecloth to allow excess moisture to drain off.
  6. Let it rest: Allow the ricotta to rest for about five minutes to lose excess water.

Enjoying Your Ricotta cheese

  • Use in recipes: Ricotta can be used in pasta, cannoli, pizza, desserts, and more.
  • Store the ricotta: If not using immediately, store the ricotta in an airtight container in the refrigerator.

Tips

  • Safety with raw milk: Be mindful of the source of your raw milk and ensure it’s safe to use.
  • Adjusting the rennet: Different rennets have different potencies, so adjust the amount as per the manufacturer’s instructions.
  • Save the leftover whey: Leftover whey can be used in various recipes such as bread, pasta, cakes, or as feed for animals.

Conclusion

Making ricotta cheese the Italian way is a rewarding process that yields delicious results. Give it a try and enjoy the authentic flavors of homemade ricotta!