Description
This authentic Sicilian homemade ricotta cheese recipe uses simple ingredients and traditional stovetop techniques to create fresh, creamy ricotta. Perfect for Italian dishes, this DIY ricotta is easy to make at home without any special equipment.
Ingredients
Scale
Ingredients
- 1 gallon whole milk (preferably not ultra-pasteurized)
- 1 teaspoon salt
- 1/3 cup white distilled vinegar or fresh lemon juice
Instructions
- Heat the milk: In a large, heavy-bottomed pot, pour in the milk and add the salt. Heat the milk slowly over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F to 190°F (85°C to 88°C).
- Curdle the milk: Remove the pot from heat and gently stir in the vinegar or lemon juice. Let the mixture sit undisturbed for 5 to 10 minutes as the curds begin to separate from the whey.
- Drain the curds: Line a colander with cheesecloth or a clean kitchen towel and set it over a large bowl. Carefully ladle or pour the curds into the cloth to drain.
- Adjust consistency and finish: Let the ricotta drain for 10 to 30 minutes depending on your preferred consistency. For creamier ricotta, drain for less time; for firmer ricotta, drain longer. Gather the cheesecloth edges and gently squeeze out excess liquid if needed.
- Cool and store: Transfer the ricotta to a bowl and let it cool. Use immediately or refrigerate in an airtight container for up to 3 days.
Notes
- This recipe follows the traditional Sicilian method using simple ingredients and no special equipment.
- You can use leftover whey in soups or bread recipes to reduce waste.
- For a richer ricotta, replace 2 cups of milk with heavy cream.