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Home Pizza Recipes

How Make Your Own Ricotta Cheese

by Elana
February 7, 2021
in Pizza Recipes, Side Dishes, Snack Recipes
464 30
2

Does anyone have a count of how many times I have mentioned how much I love ricotta cheese? I think the obsession started when I visited Anafora Wine Bar for the first time and spread some of theirs on a perfect nugget of bread. Feeling inspired, I decided to make my own ricotta cheese. I will admit, it takes some getting used to, but once you get the hang of it, you will have a perfectly whipped, salty-sweet cheese, perfect for spreading on some airy toast. This product is a testament to the benefits of homemade: so much more flavor, and so much room for innovation. I have created a few different variations with instructions below. Happy cheese making!

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Whipped Ricotta Cheese with Milk, Honey, and Sea Salt

  • Author: Elana Iaciofano
  • Yield: 2/3 cup of ricotta cheese 1x
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Description

This recipe will leave you with a perfectly whipped, salty-sweet cheese, perfect for spreading on some airy toast. The Ricotta is a testament to the benefits of homemade: so much more flavor, and so much room for innovation. This particular recipe doesn’t use any buttermilk, but comes out creamy, slightly sweet, and definitely irresistible.


Scale

Ingredients

2 cups whole milk (reduced fat just doesn’t work as well) + 2 Tbsp

Juice from 1/2 a lemon, squeezed directly into the milk

Honey – a tablespoon or two

Sea Salt

Equipment:

Small pot

Candy thermometer (something that reads at least up to 180 degrees)

Cheesecloth

Colander

Slotted spoon


Instructions

Cut enough cheesecloth to cover the bottom of your colander. 4-ply the cheesecloth to make sure no actual cheese escapes – just water!

Pour 2 cups of the whole milk and lemon juice into a small pot outfitted with a thermometer. Heat this over medium-low heat and babysit it. The babysitting involves you watching like a hawk and stirring occasionally so it doesn’t boil over.

The thermometer will start to creep toward 160 degrees. This is the action zone. Your milk will start to separate and curdle. Stop stirring and let the milk completely separate and curdle. Remove from the heat.

Using a slotted spoon, scoop out the curdled portion and place it on the cheesecloth that is sitting in the colander. Let it drain for about 10 minutes.

After draining, I transfer it to a container. With a fork or a whisk, add in your 2 Tbsp of milk, honey and sea salt. Give it a good whipping.


Notes

For this version I didn’t use any buttermilk. Works just fine!

Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

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clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Whipped Ricotta Cheese with Olive Oil and Truffle Salt

  • Author: Elana Iaciofano
  • Yield: 1 cup ricotta cheese 1x
Print
Pin

Description

This recipe will leave you with a perfectly whipped, salty-sweet cheese, perfect for spreading on some airy toast. The ricotta is a testament to the benefits of homemade: so much more flavor, and so much room for innovation. The olive oil and truffle salt takes this classic recipe to another level of coziness.


Scale

Ingredients

Ricotta Cheese whipped with Olive Oil and Truffle Salt

2 cups whole milk (reduced fat just doesn’t work as well) + 2 Tbsp

2/3 cup buttermilk

1 Tbsp white vinegar

Truffle salt to taste (you can use regular sea salt if you don’t have the fancy truffle variety)

2 Tbsp Extra Virgin Olive Oil

Equipment:

Small pot

Candy thermometer (something that reads at least up to 180 degrees)

Cheesecloth

Colander

Slotted spoon


Instructions

Cut enough cheesecloth to cover the bottom of your colander. 4-ply the cheesecloth to make sure no actual cheese escapes – just water!

Pour 2 cups of the whole milk, all of the buttermilk and all of the white vinegar into a small pot outfitted with a thermometer. Heat this over medium-low heat and babysit it. The babysitting involves you watching like a hawk and stirring occasionally so it doesn’t boil over.

The thermometer will start to creep toward 160 degrees. This is the action zone. Your milk/buttermilk will start to separate and curdle. This is one of those rare occasions when curdling is a good thing. Stop stirring and let the milk completely separate and curdle. Remove from the heat.

Using a slotted spoon, scoop out the curdled portion (this is your ricotta!) and place it on the cheesecloth that is sitting in the colander. Let it drain for about 10 minutes.

After draining, I transfer it to a container (like a tupperware container, as you can keep your chemistry experiment in the fridge for up to a week). With a fork or a whisk, add in your 2 Tbsp of milk, the olive oil and the truffle salt. Give it a good whipping.

I add this last extra step as ricotta can get a little dry from the draining. Especially if you leave it in the colander and forget about and say…oh start vacuuming your apartment or something. This makes it moist and flavorful.


Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

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My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
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