Easy Recipe: Homemade Ricotta


Homemade Ricotta CheeseThe name Ricotta comes from the Latin word “recocta” meaning “recooked”, is an Italian whey cheese made from goat, sheep, cow, or water buffalo milk left over from the production of cheese. It is creamy white in appearance. The taste is semi-sweet.

History of Ricotta

In eHow, Shelley Moore says: “Ricotta is generally believed to have originated with Jewish people in Rome or Sicily. Historians speculate that this type of cheese first appears in documents by the Greek author Athenaeus, who wrote a great deal about food in the second and third centuries B.C.E,

In History of Food Processing, it stated that “Originally, ricotta cheese was produced from whey derived from mozzarella or provolone cheese production, Ricotta now prepared from whole milk or without addition of whey.”

Homemade Ricotta

For those of you who would like to make your own ricotta cheese, here’s an easy recipe for Homemade Ricotta developed by Rachael Ray from Everyone’s Italian on Sunday.


2 quarts whole milk

1 cup heavy cream

1/4 cup fresh lemon juice

1 teaspoon sea salt


  1. In a nonreactive (glass, enamel or stainless steel) saucepan, heat milk and cream to just under boiling temperature (200 degrees F or 95 degrees C.).
  2. Remove from the heat, stir in lemon juice and salt. Stir well to combine.
  3. Allow the mixture to sit for 10 minutes to curdle milk.
  4. Line a large strainer with 2 layers of cheesecloth. Set it over a glass bowl.
  5. Ladle the curdled milk into the lined strainer. Allow to drain for 1 hour at room temperature. Transfer the cheese into the container, cover and refrigerate. Use within 4 days.

Enjoy your homemade Ricotta, it can blend well with tomato sauce dishes such as lasagna and manicotti.

Because of its texture, Ricotta cheese is also great in cheesecakes.

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