This creamy homemade ricotta cheese recipe comes from my Sicilian grandmother, and it’s perfect for spreading on fresh bread or topping a delicious bowl of pasta. Making ricotta at home is surprisingly simple and offers a rich, creamy texture and flavor that store-bought varieties just can’t match. Whether you use it as a savory spread or as a topping for your favorite dishes, this ricotta will quickly become a staple in your kitchen.
Ingredients:
- 1 gallon whole milk
- 1 quart buttermilk
- 1 pint heavy cream
- 1 tablespoon kosher salt
- 18-inch squares of cheesecloth
Directions:
- Prepare the Colander: Begin by lining a large colander or sieve with four layers of cheesecloth. Make sure the cheesecloth hangs over the edges of the colander so you can easily gather it up later. Set this aside.
- Heat the Dairy Mixture: In a large, heavy, nonreactive saucepan, combine the whole milk, buttermilk, and heavy cream. Stir in the kosher salt to the mixture. Over medium-low heat, stir occasionally for the first 10 minutes to ensure the ingredients are well-mixed. Then, stop stirring and continue heating until the temperature reaches 190°F (88°C). At this point, the mixture should begin to separate into curds (solid white clumps) and whey (the clear liquid).
- Let the Mixture Stand: Once the temperature has reached 190°F, remove the saucepan from the heat and let it stand for 1 hour. During this time, the curds and whey will separate further. You should see a distinct separation between the two.
- Ladle the Curds: After the mixture has rested, use a slotted spoon to carefully ladle about 1/4 of the curds into the cheesecloth-lined colander. Gather the top corners of the cheesecloth and secure them with a zip tie to form a bundle. Repeat this process with the remaining curds, cheesecloth, and zip ties. After all the curds are transferred, use a final zip tie to thread all the bundles of cheesecloth together.
- Suspend the Cheese: Suspend the cheesecloth bundles over a large wooden spoon, resting it on the sides of a large bowl. Let the curds drain for 2 hours. This draining process helps remove the excess whey, leaving you with the creamy ricotta.
- Refrigerate the Cheese: After the 2 hours of draining, transfer the bundles of cheese into a bowl and place them in the refrigerator overnight. The chilling process allows the ricotta to firm up slightly and develop a deeper flavor.
- Finish the Ricotta: The next morning, remove the cheese from the refrigerator. Cut the zip ties and carefully unfold the cheesecloth. Transfer the ricotta cheese to an airtight container for storage. Your homemade ricotta is now ready to use.
Nutrition Facts (per serving):
- Calories: 219
- Fat: 16g
- Carbs: 12g
- Protein: 8g
Serving Suggestions:
This homemade ricotta is incredibly versatile. You can spread it on fresh, crusty bread, drizzle with honey for a sweet treat, or use it as a topping for savory dishes like pasta or pizza. It’s also a perfect filling for stuffed pastas, like ravioli or lasagna.
Tips and Notes:
- Cheesecloth: Be sure to use 4 layers of cheesecloth to ensure the curds strain properly. If you don’t have cheesecloth, you can also use a clean kitchen towel or even a coffee filter in a pinch.
- Storage: Your ricotta can be kept in an airtight container in the refrigerator for up to a week. Be sure to use it within this time frame for the best flavor and freshness.
- Flavor Variations: You can enhance the flavor of your ricotta by adding fresh herbs such as basil, thyme, or oregano. Just fold them in after the cheese has drained and before refrigerating.
This Sicilian Ricotta Cheese recipe brings a bit of Italy into your kitchen with minimal effort and maximum flavor. It’s perfect for those who appreciate the homemade touch in every meal!
