Sicilian Homemade Ricotta Cheese23 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 55 min
“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.” - by Orcashottie
Original recipe yields 5 cups
- Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
- Heat milk, buttermilk, heavy 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 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
- 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.
- 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.
Amount Per Serving (20 total)
- 219 cal
- 15.6 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 ..." See morehelp 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!"
"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 t..." See moreo 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. "
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