All you need are full-fat milk and some vinegar to make a batch of fresh, creamy homemade ricotta cheese. This 2 ingredients homemade ricotta recipe is extremely easy and foolproof. Call it ricotta or call it Paneer, It’s just as wonderful and works perfectly well in all sweet and savory recipes.
There is nothing like fresh homemade ricotta cheese. You need exactly 2 ingredients and 15 minutes to make a batch of creamy ricotta or paneer at home. Oh just 2 steps too. 🙂 All you do is, bring the milk to a boil, add the vinegar (or, lemon juice), watch the milk curdle beautifully. Wait for 10 to 15 minutes for the milk to curdle fully. Drain the whey and bam! homemade fresh ricotta cheese ready to be used up in so many sweet and savory recipes. Well, if there is any leftover!! Guilty as charged. The way i enjoy the fresh ricotta cheese is – I take a few spoons of warm ricotta in a bowl, pour some honey, sprinkle some nuts and savor the creamy deliciousness like its none’s business!!!
WHY MAKE RICOTTA CHEESE AT HOME
- Homemade ricotta is creamier and has a better texture and flavor than the store bought ricotta.
- Freshly made. Just two ingredients needed to make it at home and no preservatives added. What can be better than that?
- Just 2 ingredients. Milk and Vinegar
- You can control the texture of the homemade ricotta. Based on your requirements, you can keep it extra soft and moist or little dry. For some Indian Desserts, I wrap the drained ricotta in cheese cloth and press it beneath a weighted plate in the refrigerator overnight to make paneer desserts like malpua .
- You can also control the amount of ricotta you want as per your need. 1 gallon of whole milk gives me about 4 cups of ricotta.
- The leftover whey can be used in making many many things starting from making rice to use it in making pizza or paratha dough.
- I should also add that this is a simplified method intended for making a quick batch of ricotta at home. Traditionally, ricotta is made by heating the whey leftover from other cheese-making projects (those made by using starter cultures and rennet) — if you have whey of this type, then by all means, you should try making traditional ricotta!
INGREDIENTS USED In HOMEMADE RICOTTA CHEESE
Full Fat Organic Milk – I have used organic A2 whole milk to make Ricotta Cheese. Avoid skim or low-fat milk, as there isn’t enough fat left in the milk to separate into curd and whey. Also, avoid using high-temperature pasteurized milk to make this cheese. The high temperature alters the protein structure of milk and prevents it from coagulating.
White Vinegar – I have used vinegar to to curdle the milk. You can also replace it with lemon juice
STEP BY STEP PROCESS IN MAKING RICOTTA AT HOME
Line a colander with cheesecloth and set in sink.
Add 1gallon whole organic milk to the pan and bring the milk to a boil. Keep stirring occasionally while boiling to avoid the milk from scorching.
Once the milk comes to a boil, remove the pan from heat and stir in 3 tablespoon vinegar.
The milk will begin to curdle and whey will separate from the cheese.
Let it rest for 30 minutes.
If your milk didn’t curdle immediately after adding the vinegar, you can add some more. Pour the curdled milk into the sieve and let it drain.
Run cold water on the cheese so that the taste of vinegar is gone
Bunch together the ends of the cheesecloth and squeeze out the excess whey. NOTE: This whey is full of vitamins and nutrients. Instead of throwing it away, use it in gravies or making bread.
Tips on making the softest ricotta at home
- Milk: For the tastiest paneer I recommend using full fat whole milk. Homemade ricotta cannot be made with ultra-pasteurized milk.
- Food acid: Replace the white vinegar with an equal amount of lemon juice
- Simmering: Do not continue to boil the milk once it curdles completely. Immediately remove it from the heat and strain the milk. Otherwise, overcooking will yield crumbly ricotta.
- Storing: Use fresh ricotta immediately or cover and refrigerate for up to 3 days.
- Reduce the draining time for a creamier consistency.
Ricotta recipe you will love:
Homemade Ricotta with 2 Ingredients
- Deep bottomed pan
- Cheese cloth
- Colander to drain the whey
- 1/2 gallon Full Fat Milk
- 3 TBSP White Vinegar
- Boil Milk
- Once the milk comes to a boil, switch off the gas and slowly pour the vingar
- You will begin to see that the milk is separating. There will be a greenish whey and poodles of ricotta
- If your milk doesn't curdle, add more vinegar
- Cover the pot and let it rest for 30 minutes
- Line a colander with a cheese cloth.
- Pour the curdled milk onto the cheese cloth. This will separate the whey from the ricotta
- Once all the whey is drained, run cold water on the ricotta or paneer to remove the smell of vinegar.
- hold the ends of the cheese cloth together to squeeze out the excess whey. Now your fresh homemade ricotta is ready to be used up in recipes or to be enjoyed as is with some nuts and honey.