Simple Italian Recipes: How to Make Ricotta Cheese

Since we can’t go to Italy right now, we thought we’d bring a little bit of Italy home to you. Watch our video on how to make homemade ricotta cheese. It is easy and delicious.

Ingredients:
1/2 gallon whole milk
1-2 cups heavy cream
3 lemons – juiced and strained (about 1/4 – 1/3 cup). You can also use white vinegar if you don’t have lemon.
1-2 t salt

Supplies:
Colander (medium to large)
Large bowl (to set the calendar in)
Large pot
Cheesecloth or tea towel

Instructions: Place a couple of layers of cheesecloth in the calendar and place the calendar on a large bowl or pot. Combine milk/cream in large pot. Heat on medium to high heat until about 190-210 degrees (just below boiling when you start to see the milk swell or roll). Remove from heat and mix in salt. Slowly mix in the lemon juice while stirring. You will see the milk mixture start to curdle. Let sit for 5-10 minutes so the curdles separate from the whey (yellow, watery mixture). GENTLY pour the mixture into the calendar and let drain. For softer ricotta, drain for about 20 minutes. For dryer or firmer ricotta, you can drain for up to an hour. When it is at the desired consistency, spoon into a bowl. You can serve or use this immediately. It will store in your refrigerator for about a week.

If you are interested in ordering olive oil, olives, and vinegars by regional producers in Italy, you can do so at Gusti & Delizie. This is a local shop in Ravello, Italy (Amalfi Coast), and they have a range of products available. They also offer worldwide shipping.

Gusti & Delizie: https://www.gustiedelizie.com/