The best part – this easy homemade ricotta cheese recipe can be used in savory recipes like eggplant involtini, ricotta lemon pasta or strawberry ricotta bruschetta or sweet recipes like almond flour ricotta cake or lemon ricotta pancakes. Just as the Barefoot Contessa says, “how easy is that?”
Ingredients
The ricotta cheese ingredients are short and sweet – all you need is:
Whole cow milk Heavy cream Kosher salt White wine vinegar
How to Make Ricotta Cheese At Home
DIY ricotta is as easy as it comes and will always outrank the regular grocery store variety. Here’s how to make ricotta cheese from scratch in your very own kitchen. Follow these simple steps for perfect results:
How to Store
This delicious homemade ricotta cheese will keep in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
Spread: Slather it on toast with a drizzle of olive oil and sea salt or make a sweet version with fresh fruit like fresh figs or summer-time stone fruit. Or, go all out and use it in Bruschetta recipes like this Butternut Squash Bruschetta or Herbed Ricotta Bruschettas. Dip: Use this basic recipe and when ready, stir in some fresh herbs, lemon zest, red pepper flakes, black pepper, garlic, and olive oil for a creamy dip that goes best with fresh-cut vegetables. Herbed ricotta can be an excellent addition to your holiday meat and cheese platter. Pasta: Stuff or drop a large dollop of the ricotta into any and all pasta recipes, including roasted eggplant baked ziti, mushroom and pea pasta, roasted shrimp and kale rigatoni, or baked ziti with meat sauce. Baked Goods: Transform fresh ricotta cheese into savory heirloom tomato tart or sweet mini lemon tarts.
I do not recommend freezing the ricotta.
Expert Tips:
Use half as much cream as milk. Too much heavy cream will weigh down your ricotta, making it less fluffy. Use an enameled pot. I like to use my Le Creuset (or Staub) Dutch oven. Use an instant-read thermometer if you can. You can add the vinegar as soon as the milk and cream mixture comes to a boil. However, for perfect results, use an instant-read thermometer to ensure that it reaches 185 degrees F. (85 C.) Drain the ricotta well. The longer and more thoroughly you drain your ricotta, the thicker it will be. It tastes best when it is at room temperature. Don’t overmake. Homemade fresh ricotta goes bad quickly, so it is best to make only the amount you will use in the next few days. If you need to scale up the recipe, one gallon (16 cups) of a combo of milk and cream will yield approximately one pound of cheese. Resist the urge to stir it too much. It is best to let it do its thing. Don’t throw away the remaining whey (milky parts). It’s full of nutrients and good bacteria. You can add a little to the soaking liquid for grains, make pizza dough, use it in smoothies, or pour a touch in when marinating meats.
Why Should You Try This Recipe?
This homemade ricotta recipe delivers a luscious and creamy cheese that you can use in many recipes. But that is not the only reason why it is worth your time. Here are a few more reasons:
All it takes is 4 ingredients: Milk and cream are the stars of the show, so make sure to buy the freshest ingredients you can find. You can adjust the consistency to your liking: Keep it moist or really thicken it; the choice is up to you. This fresh cheese is supposed to have a creamy consistency, but if you prefer it to be thicker, you can easily adjust the draining time and get the results you are after. Serving is super versatile: Its light flavor pairs well with both sweet and savory dishes, and its fluffy texture makes your baked goods that much more enjoyable.
More Barefoot Contessa Recipes You Might Also Like:
Chicken Stock Pot Roast Peanut Butter Chocolate Globs Chicken with Basil and Goat Cheese (One of the most popular recipes among all of my Goat Cheese Recipes) Roasted Butternut Squash Salad
If you try this Homemade Ricotta Cheese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps other readers who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Adapted from Ina Gartens’ “Barefoot Contessa, How Easy Is That?” cookbook, Homemade Ricotta Cheese (page-74) and Herbed Ricotta Bruschettas (page-73).
