Homemade Ricotta Cheese Recipe helps you in creating ricotta which is an Italian whey cheese usually made with the leftover whey water after making any cheese. It is extensively used in recipes as fillings or in desserts.
To make it at home and mimic the softness and creaminess, milk is curdled with curd/yogurt. It is a simple process and hardly takes 15 minutes to get ready.
Using curd to curdle the milk helps in getting soft and creamy ricotta. We usually use lemon juice or vinegar for making paneer. So Paneer has a bit of chewy texture. When you use curd, the cheese would be soft and creamy to touch. It is perfect to use as fillings in recipes.
Once the milk boils, remove it from heat. This will help keep the cheese soft.
Add thick curd or yogurt and mix well. If you are using store bought curd, it won’t be too sour. So cheese might not separate from whey. If it happens, add a tsp of vinegar or two tbs of lemon juice and mix well.
The cheese would separate and the whey would be clear. If not, add more lemon juice and mix until the whey is clear.
Pour the cheese and whey into a cloth lined sieve. Cover and set aside until the whey drains completely.
You can now use this in any recipe that calls for ricotta. Or you can store it in a closed container for up to a week in fridge. Use it up before the week is over.
Homemade Ricotta Recipe
Materials
- 2 lt Milk
- 200 ml Curd/ Yogurt
Instructions
- Bring milk to boil.
- Remove from flame and add curd/yogurt.
- Keep stirring until the cheese separates from the whey.
- Drain the cheese in a cheesecloth lined sieve.
- Store in a jar in fridge and use it up within a week.
Notes
This looks so easy. I looked over so many other recipes online and the ingredients included milk, cream, whey /vinegar. But yours look completely different. I’m planning on canolli for husbands birthday and since ricotta isn’t easily available at my place. I’m thinking of giving it a try. Hope this turns our good. Thanks for sharing 🙂