enjoy the world

Homemade Ricotta

Homemade Ricotta


One of my favorite breakfasts is fresh ricotta with blueberries or berry sauce-jam. I like to make my own berry sauce from fresh or frozen berries. It takes only 5-10 minutes and you could enjoy low sugar-more berries sauce or jam.

Hmm … Actually, I was going to write about homemade ricotta…

So, ricotta is a wonderful Italian cheese creation. Ricotta could be used in a variety of dishes: appetizers, pastas, stew, soups, and desserts. Ricotta cake filling is tasty and delicate, and incomparably lower in calories than butter. Due to its more neutral taste, ricotta could be perfectly combined with herbs and spices, honey and syrups.

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Ricotta sold in containers is not nearly as good as fresh one, large heads of it could be found in deli sections of some grocery stores. But, even better, if you can make your own fresh ricotta, like Italian villagers do. Fortunately, the process of ricotta making is very easy, and you will be extremely pleased with the result – gorgeous, creamy, with a subtle acidity, delicate and freshest – this ricotta will melt in your mouth.

I found my favorite homemade ricotta cheese recipe from Richard Feretti, a creative director of Gourmet magazine. He adds whipping or heavy cream to the milk, what makes his ricotta amazing: creamy and rich.

But if you want to low calories count, you can cook this Italian cheese without cream.

As in the case of cream fraiche, I tried three different listed below methods for making Italian cheese, and all three times ricotta turned out very delicious.

I recommend using a whole milk, but reduced fat milk will work as well. In this case, ricotta will be a little drier.

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Whey… What to do with it?

First, it is very healthy and delicious by itself, as a beverage, with or without ice, or in smoothies.

Dogs also adore this drink.

Further, whey is good for making pancakes, bread and other baked goods (muffins, for example).

And the last thing that may surprise you, this liquid could be used as a base for making soups, for example, a cabbage soup.

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Homemade Ricotta


recipe 1 (by Richard Feretti):

2 ¼ -2 ½ cups


  • 1 quart whole milk
  • 1 cup heavy cream
  • ½ tsp salt
  • 3 tbsp lemon juice ( about 1 medium lemon)


recipe 2 (with lemon juice):

1 – 1 ¼ cups


  • 1 quart whole milk
  • ½ tsp salt
  • 1-2 tbsp lemon juice (about ½ medium lemon)


recipe 3 (with vinegar):

1 – 1 ¼ cups


  • 1 quart whole milk
  • ½ tsp salt
  • 1 tbsp vinegar



In a medium sauce pan combine the milk, cream and salt. Bring the milk mixture to a boil, stirring.

Add lemon juice or vinegar and simmer over low heat for 2 minutes gently stirring. The curds begin to form.

Put down the heat and let the mixture stay for 5-15 minutes. (This step is not in the original recipe, but I think it helps to develop more and better ricotta).

Line a mesh strainer with two layers of cheesecloth. Gently pour the curd mixture with whey into the strainer. Let it drain for 30-60 minutes (exact time depends on cheese fat content).

Transfer the ricotta into a container and chill in a refrigerator.

Store in a refrigerator for up to a week.

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Cook with pleasure and enjoy the world!


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