Even though we eat gluten free, my family still loves the taste of a good old fashioned lasagna recipe. With gluten free pasta and other ways to substitute for regular pasta, I am always on the look out for a new recipe to try. To me, lasagna isn’t lasagna without a great ricotta cheese recipe to go with it. Sure, I could buy ricotta, but why spend the money when it’s so easy to make at home?
Store bought ricotta cheese often tastes flat and flavorless. The beauty of this easy ricotta cheese recipe is you won’t have that issue. Even though it’s as simple to make as it is, it has a flavor that will kick your meal up to the next level.
It may even surprise you how much flavor it has.
Jump to RecipeHomemade Ricotta Cheese Recipe
It doesn’t matter what recipe you use it in. It’s great in homemade lasagna recipes, chicken Alfredo lasagna recipes alike. Truthfully, it works amazingly in any recipe that calls for ricotta cheese.
And it takes less than 10 minutes to make!
Do I need to tell you how much I adore cheap recipes that don’t take all day to make?
What is Ricotta Cheese?
Ricotta cheese is a dry cheese that is made with soured milk. Once the milk is soured, the final product is strained heavily through unbleached cheesecloth.
In fact, making this homemade ricotta cheese recipe is one of my favorite ways to use sour milk!
If you don’t have cheesecloth, you can use a coffee filter or old t-shirt cut to fit in a pinch. It won’t work quite as well, and you’ll want to allow it to drain longer, but it will work.
Just remember that you need to remove all liquid from the final product and your ricotta cheese recipe will taste perfect!
How to Make Homemade Herbed Ricotta Cheese
Herbed ricotta cheese is even more amazing than the plain ricotta cheese recipe and just as simple to make..
To turn this simple ricotta cheese recipe into an herbed one, make the recipe as directed below. Once you have finished the final step, add your chosen herbs and stir until it’s well combined.
I frequently add garlic, basil, thyme and other spices to ours.
Can you Freeze Ricotta Cheese?
While store bought ricotta is one of the many foods you can freeze to extend shelf life, this ricotta cheese recipe does not freeze well. Instead, store it in the fridge in an air tight container though and it’ll last a week or so.
Can I make Homemade Ricotta Cheese with Store Bought Milk?
Yes. You can use store bought milk to make this ricotta cheese recipe. Unlike a homemade butter recipe or a homemade buttermilk recipe, homemade ricotta does not rely on the cream that is found in the milk.
For those types of recipes, you need to use raw milk.
You Will Need:
- White Vinegar
- Sea Salt
- Unbleached Cheesecloth
- Wire Whisk or Rubber Spatula
- Medium Saucepan
- Candy Thermometer
- Measuring Cups and Measuring Spoons
- Medium Mixing Bowl
- Twisty Tie
How to Make Ricotta Cheese
Before you start cooking the mixture, lay a piece of unbleached cheesecloth – or whatever you’re using – across a medium mixing bowl.
Cut the cheesecloth to size leaving enough draping over the edge to tie with a twisty tie.
If you are using a coffee filter, make sure your bowl is small enough that the filter doesn’t drop all of the way into the bowl. You will need it to be able to drain out.
Tie the cheesecloth together on the bottom or side of the bowl so that it stays put and doesn’t slide out when you pour your mixture in.
Next add milk to a to a medium saucepan and heat on medium until it reaches 165 degrees° F on a candy thermometer.
Be sure the thermometer does not touch the sides or bottom of the pan. It will give you a false reading.
If your milk scorches, your ricotta won’t be “right.” so be careful to watch it carefully.
Once the milk has reached the correct temperature, take it off of the heat and add white vinegar and sea salt.
Using a wire whisk or rubber spatula, stir very slowly, completely around the saucepan only once.
Let stand for 2 minutes.
Once the 2 minutes have passed, pour the homemade ricotta cheese mixture into the cheesecloth covered bowl.
Cover lightly and let stand for 20 minutes.
I usually just toss an extra piece of cheesecloth over the top to keep any dust or anything floating around the air out.
After 20 minutes have passed, check your bowl to see if it has finished draining.
If not, let it drain a few minutes longer. You can help it drain by pushing down lightly on it with a rubber spatula if you think it needs help.
Ricotta is a fairly “dry” cheese so you want all of the whey out of it. Once it’s dry, store in an airtight container and enjoy!
Don’t toss the whey! There are so many ways to use whey!
There you have it! You just made the easiest ricotta cheese recipe ever!
Use it in your recipes as you would store bought and enjoy the taste!
Looking for more easy recipes? Try These:
Gallon of sour milk in the fridge? Use it up instead of tossing it! These 22 uses for sour milk clabber are the perfect way to reduce the waste.
Tired of the same old boring casserole recipes? My easy lasagna recipe is just what you need! Quick, budget friendly and oh soooo good! Let me show you how to make lasagna with ease!
Skip paying high prices for butter and learn how to make homemade butter instead. This homemade butter recipe is so simple even a child could do it!
Learning how to make homemade buttermilk might seem complicated, but it really isn’t! This homemade buttermilk recipe is super simple and comes together in about 10 minutes!
Homemade Ricotta Cheese Recipe
Equipment
- Unbleached Cheesecloth
- Wire Whisk or Rubber Spatula
- Measuring Spoons and Measuring Cups
- Candy Thermometer
- Twist Tie
Ingredients
- 2 C. Whole Milk
- 2 Tbsp. White Vinegar
- ¼ tsp. Sea Salt or 1/8 tsp regular salt
Instructions
- Cut cheesecloth to fit medium mixing bowl making sure to leave enough to tie. Tie off with twist tie to secure it in place.
- Heat milk over medium heat using a medium saucepan. Be careful not to allow it to scorch. Cook on medium heat until a candy thermometer reaches 165°F .
- Remove pan from heat and add vinegar and salt. Stir slowly, only ONE time around the entire edge of the pan. Let stand for 2 minutes.
- Pour mixture over cheesecloth. Lightly cover and allow to stand 20 minutes.
- At the 20-minute mark, lightly press any remaining whey from the ricotta. Reserve whey for other uses.
- Chill for 1-hour prior to using. Store refrigerated in an air tight food storage container.
