How to Make Ricotta Cheese at Home | Healthy Kitchen Hacks

All you need is two ingredients, cheesecloth and 15 minutes to make homemade ricotta!

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Now…onto today’s featured Healthy Kitchen Hack:

How To Make Homemade Ricotta in 15 Minutes

Making cheese may sound intimidating and time-consuming but I promise that you can make homemade ricotta cheese in about 15 minutes! Honestly, the biggest barrier is if you don’t have cheesecloth on hand – which can easily be purchased at your grocery store (in the kitchen/baking aisle) or here’s the cheesecloth I buy on Amazon [affiliate link.]

Besides the cheesecloth, all you need is milk, buttermilk or kefir, a large pot, large bowl and colander. That’s it.

Follow the step-by-step instructions in the recipe below and here are a few extra bonus tips:

• Flavor Your Ricotta – Some delish combos:
  • Chives + black pepper
  • Cinnamon + honey
  • Basil + olive oil
  • Fresh berries + mint

• Save The Whey – I use it to cook oatmeal, to make waffle, pancake and muffin batters and to make creamy salad dressings, too.

How to Make Ricotta Cheese at Home

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• Author: Deanna Segrave-Daly

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Description

All you need is two ingredients, cheesecloth and 15 minutes to make homemade ricotta!

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Ingredients

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• 4 cups whole or reduced-fat milk
• 1 cup buttermilk OR 1 cup kefir

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Instructions

1. Place a large colander in a bowl. Line with two layers of fine cheesecloth.
2. Place a large pot over medium heat, pour in milk and buttermilk (or kefir.) Stir occasionally.
3. Once the curds start to separate from the whey (about 5 minutes later), lower heat to medium low.
4. Continue to stir occasionally, as more curds form. Once the whey is opaque and thin, the cheese is ready (the whole process takes about 15 minutes.)
5. Carefully strain the mixture through the cheesecloth lined colander.
6. Once all the whey has been drained, pour it into a container and store in the refrigerator (use to cook oatmeal, in waffles, pancakes and batters that call for milk or buttermilk.)
7. Place the ricotta curds in a bowl and season as you’d like (salt, pepper, fresh herbs, etc.) Mix together.
8. Ricotta will remain fresh in the refrigerator for about 5 days.

Have you ever made ricotta cheese?