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Home Made Ricotta Cheese is a cheap and easy recipe that any fan of ricotta will love. Full Cream Milk is combined with heavy cream and salt then boiled until thick and foamy. A little vinegar is added and the ricotta cheese starts to form. Strained through cheese cloth, the cheese can be served warm or chilled – give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
8 Cups of Full Fat Milk (2 Litres)
1 Cup of Heavy Cream (250ml)
1 Teaspoon of Salt
2 Tablespoons of White Vinegar or Lemon Juice
Cheese Cloth / Muslin (for straining)
Preparation Time: About 20 minutes
MAKES ABOUT 500g OF RICOTTA CHEESE
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Link to a Measurement Conversion Website can be found on my channel page)
More cooking videos at:
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
Price: $13.99
Home
(as of November 15, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $9.99
Home Alone
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Price: $14.99
Home Alone 2: Lost In New York
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Price: $50.00
What a great recipe. Thank you very much for posting this!! 🙂
great recipe dude !!!!!!!!!!!!!!!!!!!!!!
CAN U SHOW ME HOW TO MAKE MASCARPONE CHEESE
Another great ‘how to’ vid? Was wondering…can you freeze Ricotta? Thanks!
excellent thank you, my batch came out as advertised! I have a lime tree out back so used fresh lime juice instead of vinegar. Beautiful result and was also surprised to find the whey tasted great as well, so poured that back into the milk container (about a litre)
I did something like this with an ex friend of mine about a year ago. We didn’t get nearly as much as you got here and it came out kinda rubbery, mostly because we used 2% milk and no heavy cream.
can i subtitute heavy cream with evaporated milk?
Hey Barb: Yes, you can freeze ricotta but it will separate. You can re-mix by stirring, but it won’t be the same as never frozen ricotta: I don’t recommend freezing.
Also, I would like to add that 2 litres of milk makes approximately 500g of ricotta. Considering that you can buy 2lt of milk for as little as $2, and that the cheapest tub of ricotta 450g costs $4.75, that’s a good saving.
can i use full cream evaporated milk ?
Once again would like a response, but my milk takes less than 15 minutes to boil. Is there a mistake in this recipe?
thanks m8 I just tried this but I used consintrat as I did not have fresh lemon and it worked just fine. I am going to keep this on hand for the next time I have milk starting to go bad in sted of tossing it or drinking all down not to wast it I will make cheese and free and use in soup.
Definitely going to try this
Hola, quisiera que colocaras los ingredientes en el video 😉
saludos desde México
I found it not necessary to add the cream. I’ve made it with (firstly) & then without afterwards. The cream does not add to the cheese in anyway. In fact it is left behind in the whey. I don’t know why. You are wasting between $1.50 & $3 depending on what brand cream you add. I’ve also made it with lemon and found that the ricotta tastes different depending on whether you curdle with vinegar or lemon. If using the ricotta for cakes, I would use the lemon. And if using the ricotta with salad based meals, the vinegar is ideal. Is store the leftover whey and use it for curries as a replacement for buttermilk. Onepotchef’s recipes are good basic short & easy to follow. You can elaborate on recipes in your own good time. But I would still leave out the cream.
Amazing, I have a winner. Thank you so very much.
5/8 of a cup is 10 tablespoons and 2 teaspoons is that right?
Lemon juice vs. Vinegar. Is there a end result taste result?
We don’t put salt in it ?
Actually what I do is make mozzarella and with the whey that is left over I reheat it and bring it to 200 degrees and watch ricotta cheese form. Skim the ricotta off the top and drain it. Whey is great for tomato plants and roses or even into a compost pile.
how much does this make? 8 cups of milk and 1 cup heavy cream is about $5.
will definitely be making ricotta cheese in the future! It just tastes so wonderful
Oh my does that look yummy,gotta make this.I just came across your videos this morning.thanx for the smile and a lol…you are so adorable too….Blessing
Barb your settings don’t allow us to reply directly to you but regarding freezing, it may work but it might ruin the texture and taste in the process of freezing and defrosting. I know bought shredded cheeses freeze well but they are much drier cheeses.
what can you do with the excess runoff?
Can you turn this into mozella cheese with hot water?
Can I use wiping cream.
I would of liked to see the “whey ” drained off.
This is like a creamed pana so I wonder how long it lasts in fridge.
thank you.
Hi there can i use powder milk?
That was a good video, just a question, is it the same taste as philadelphia?
This is Cottage cheese, not Ricotta. Ricotta is a whey cheese made from the strained liquid.
I love your channel! Keep it up!
Wanted to let you know that we have always drank the whey mixture that comes off of the ricotta cheese. I was just raised that way. It reminds me of the way nonfat milk used to look like, translucent and kind of blue. Remember those days? LOL! We use lemon juice from our tree, although the whey does not take on the lemon flavor at all. Loved your video!
Is there anything you can do with the liquid that you strain off of the ricotta, so that you don’t just waste it?
Can we use fresh cream instead of heavy cream..??
Lovely recipe
wow thank you.
can we use on pizza?
Very helpful. Thank you!
thanks mate will try it out 😉
good job
Whats the cream do? I have never used cream and i get amazing cheese so im curious what it does for it?
I accidentally made ricotta cheese last week: I was making buttermilk with hot water + milk powder + vinegar for my cupcakes. All of a sudden, the milk started curdling like mad, like I was stirring, and it just clumps together. I didn’t realize that this was ricotta cheese and I threw it out! I just realized it when I googled “hot milk and vinegar”.