How To Make Ricotta Cheese

This slightly sweet and totally creamy cheese is a staple in Italian kitchens. And it’s easy to understand why! Its mild flavor and thick texture pairs perfectly with other brighter ingredients like garlic and tomatoes commonly found in Mediterranean cuisine. Some key dishes that feature ricotta include ravioli, stuffed pasta shells and lasagna. But the deliciousness doesn’t stop there. You can throw it on a salad, add it to bruschetta or even put it on some white pizza for a totally cheesy experience. Haven’t won you over yet? It can even be featured in some classic Italian desserts like cannolis! For the sake of all of these delicious dishes, we’re teaching you how to make your own ricotta at home.

Follow along with our culinary chef in this online cooking class as he teaches you how to make this cheese at home in your own kitchen. Pair your delicious homemade cheese with an equally delicious homemade pasta dish for the ultimate experience in Italian food.

Ricotta Cheese

1 gallon milk
1 tsp sea salt
1 qt buttermilk
1 lemon

1. Heat milk and salt to 180F and add buttermilk. Bring back to 180F, stirring occasionally.
2. The milk should separate into the curds and whey. If it hasn’t, you can add lemon to help the process. You can do this by adding the juice of one lemon and stirring until separation occurs.
3. Strain through a fine chinois lined with 4 layers of cheese cloth and let drain overnight.

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