How to Make Homemade Ricotta by Dom
Super Easy Step by Step – How to Make Homemade Ricotta by Dom.
I think I can’t be thankful enough to Dom for giving me her family recipe. This super easy step by step on how to make homemade Ricotta is just super amazing ! I meet very few people who put so much passion into what they do, and Dom is definitely one of them. Such a talented lady and I adore her. Check out her blog on Candlelight & Roses. She’s looking for a people person, who is passionate, artistic, and would like to own and nurture a prop/hire wedding/function decorating business. If you are interested please contact her by leaving a comment on this post or simply visit Candlelight & Roses blog and leave a message.
Dom gave me this beautiful recipe to share on Arie’s Kitchen complete with the picture. How generous is she ? I won’t write anything anymore as what she wrote is just perfect.
This ricotta is wonderfully soft and creamy, tastes unbelievably fresh. Super easy. Just delicious. Apart from the fact that it’s Super, super easy; cost-wise, big savings when Coles (one of Australian big supermarket) sells Pantalica Light Smooth Ricotta @ $15. per Kg. Another excellent reason to – have a go!!
Here’s what you need:
4.5 litres whole milk
1 cup heavy cream (optional – had some leftover in fridge)
1/2 teaspoon salt
5 tablespoons fresh lemon juice
Steps For Whole Milk Ricotta:
1. Add the milk, cream, and salt to a large, heavy-bottomed stockpot. Cook over medium to medium-high heat, stirring frequently to prevent scorching.
2. When it starts to simmer, remove the pan from the heat and pour in the lemon juice. Swish through with slotted spoon briefly.
3. Leave it alone for 30 minutes while the curds form.
4. Using a slotted spoon, very gently lift the curds into a sieve lined with cheesecloth – or as I did, a clean wet, rung out chux cloth doubled. (I was too impatient to go looking, that just maybe I had cheese cloth stashed somewhere!!)
5. Allow to drain in peace for one hour.
6. Remove the ricotta from the cloth and refrigerate. Good for up to four days.
Are you convinced that it’s super easy enough to try right now? I believe so.
On it’s own……….. Or with your favourite topping.
Or make bruchetta with it…
If you are lactose intolerant, you can use Soy or Almond milk.
- 4.5 litres whole milk
- 1 cup heavy cream (optional)
- ½ teaspoon salt
- 5 tablespoons fresh lemon juice
- Add the milk, cream, and salt to a large, heavy-bottomed stockpot. Cook over medium to medium-high heat, stirring frequently to prevent scorching.
- When it starts to simmer, remove the pan from the heat and pour in the lemon juice. Swish through with slotted spoon briefly.
- Ricotta Recipe
- Leave it alone for 30 minutes while the curds form.
- Using a slotted spoon, very gently lift the curds into a sieve lined with cheesecloth - or as I did, a clean wet, rung out chux cloth doubled. (I was too impatient to go looking, that just maybe I had cheese cloth stashed somewhere!!)
- Allow to drain in peace for one hour.
- How to make ricotta
- Remove the ricotta from the cloth and refrigerate. Good for up to four days.