Sicilian Homemade Ricotta Cheese

    Sicilian Homemade Ricotta Cheese

    (50)
    1save
    16hr15min


    34 people made this

    About this recipe: This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

    Ingredients
    Serves: 20 

    • 4 litres whole milk
    • 1 litre buttermilk
    • .5 litre thickened cream
    • 1 tablespoon kosher salt
    • 4 50cm squares cheesecloth

    Directions
    Prep:5min  ›  Cook:10min  ›  Extra time:16hr chilling  ›  Ready in:16hr15min 

    1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
    2. Heat milk, buttermilk, thickened cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 90 degrees C. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
    3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
    4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
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    Reviews and ratings
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    (50)

    Reviews in English (50)

    by
    174

    Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefered to help prevent burning of the curds. 2. After the ricotta is made it can be stored up to 5-7 days, but may NOT be frozen; if it smells rancid then throw it out. 3. When you drain the ricotta in the cheesecloth, the longer you drain it the drier it will be, and the less you drain it the creamier it will be. 4. If you don't have a thermometer, then keep an eye on the cooking mixture until it separates into curds and whey (the milk has reached it's boiling point/scalding); remove from heat and either let the mixture cool/settle a bit, or scoop out the curds with a slotted spoon. UPDATE: The curds and whey separated nicely. I let the cheese cool down first, then I ladled the whey into a large bowl, and then I used a small colander to scoop out the curds into a clean dish cloth (I didn't have the cheese cloth on hand). Now it's hanging over the sink to drain and then I will refrigerate it over night. I tasted the ricotta and it tastes fresher than when you buy it at the store. This recipe is definitely a keeper. Thanks for sharing a classic, Orcashottie!  -  10 Jul 2008  (Review from Allrecipes US | Canada)

    by
    98

    I didn't have the cream, but made ricotta for the first time in my 70+ years. It's delicious and I'll make lasagna and use part of the ricotta tomorrow. The whey looked so nutritious and I decided to make a pot of potato/corn/carrot soup with it. I sauteed onions, celery, garlic, added carrots, potatoes, frozen corn and seasonings. It's healthy and very good. Now I just have to find hungry people to help eat it. Thank you for this wonderful recipe. Next time, I'll be sure to use the cream.  -  15 Sep 2008  (Review from Allrecipes US | Canada)

    by
    75

    I'd say this will yeild about 2 lbs of cheese. You can freeze your whey in cup containers, use it in pancakes/waffles, muffins and bread. Anywhere a recipe calls for water. Be creative, it's worth it.  -  14 Jul 2008  (Review from Allrecipes US | Canada)

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