Description
This Sicilian Homemade Ricotta Cheese recipe guides you through making fresh, creamy ricotta using simple ingredients like whole milk, cream, vinegar or lemon juice, and salt. Perfect for traditional Italian dishes or enjoying with honey and fruit, this ricotta is fresh, flavorful, and adaptable in texture based on your draining time.
Ingredients
Scale
Milk Mixture
- 1 gallon whole milk (not ultra-pasteurized)
- 1/2 cup heavy cream (optional, for extra richness)
Coagulating Agent
- 1/3 cup distilled white vinegar or fresh lemon juice
Seasoning
- 1 teaspoon salt
Instructions
- Heat the Milk and Cream: In a large, heavy-bottomed pot, warm the whole milk and optional heavy cream over medium heat, stirring occasionally to prevent scorching. Heat until the temperature reaches 190°F (88°C), just before boiling.
- Add Acid and Salt: Remove the pot from heat. Stir in the vinegar or lemon juice along with the salt gently just once or twice, allowing the milk to begin curdling.
- Let Curds Separate: Allow the mixture to sit undisturbed for 5 to 10 minutes so the curds can separate fully from the whey.
- Drain the Curds: Line a colander with cheesecloth or a clean thin dish towel placed over a large bowl. Carefully pour or ladle the curds into the lined colander, letting them drain for 15 to 30 minutes depending on the desired ricotta thickness.
- Finish and Store: For creamier ricotta, drain for less time; for firmer ricotta, drain longer. Transfer the drained ricotta to a bowl and stir gently. Use immediately or refrigerate in an airtight container for up to 5 days.
Notes
- Use fresh, high-quality milk for the best flavor and texture.
- This Sicilian-style ricotta pairs beautifully with lasagna, cannoli, or served simply with honey and fresh fruit.
- Save the leftover whey for baking bread, soups, or smoothies to add nutrition and reduce waste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Basic
- Method: Stovetop
- Cuisine: Italian, Sicilian
