We’re doing something a little different today: making cheese! Don’t be intimidated – making ricotta at home is so much easier than you think, and it’s infinitely more delicious than anything you can buy at the grocery store. Store-bought ricotta tends to have an unpleasant, grainy texture, but this one is fluffy, smooth and so tasty.
Eat your homemade ricotta as a topping on garlic toast, stirred into pasta, stuffed into ravioli, or sprinkled on salad. Or a spoon. It’s really good on a spoon.
- ½ gallon whole milk
- ¼ cup distilled white vinegar
- 1 ½ teaspoons salt, divided
- Heat the milk in a large stockpot over medium heat until it reaches about 200 F. Use an instant read or candy thermometer to gauge temperature. Remove the milk from the heat and add the vinegar and 1 teaspoon of salt. Stir a couple of times, then let the mixture sit for 10 minutes, undisturbed. You should see the curds separate from the whey into clumps. If you don’t see this after 10 minutes, add another 2 Tablespoons of vinegar and allow the mixture to sit for another 5 minutes.
- Set a fine mesh strainer lined with cheesecloth over a large bowl. Pour the curdled mixture through the strainer to catch the curds. Stir another ½ teaspoon of salt into the hot curds. Discard the whey (the liquid) or save it for use in breads or other recipes.
- Store the finished ricotta in the refrigerator for up to a week.
- SR Clients: May be used as a replacement for other cheeses in recipes.
When you try your hand at cheesemaking at home, I want to see! Share with me on Instagram using #strongrootsnutrition.