Make your own Ricotta Cheese

by on April 1, 2015
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  • 1/2 gallon whole milk . Organic is better . Homogenized and Pasteurized is OK . ULTRA Pasteurized is not OK
  • 1 tsp salt
  • 12± leaves of basil
    Separation Agents
  • 1/3 C lemon juice and 1/3 C vinegar  (or 1/2 C rennet)
    Texture Agent
  • up to 1/2 C heavy cream


  • Add basil to the milk
  • Heat milk mixture on medium high until it simmers
  • Heat until temperature hits 190º or higher.  Not more than 195º
  • Add lemon and vinegar (or rennet)
  • Stir to incorporate and simmer 3 more minutes
  • Remove from heat
  • Stir occasionally for the next 15 minutes
  • Let rest for 5 – 10 minutes – Remove basil leaves
  • Spoon into cheese cloth
  • Use your best judgement: Let it drain until the whey has drained from the edge of the cheese, but the center is still very moist.  This will take ABOUT 8 minutes.
  • For a denser ricotta, let it drain until the center is also no longer wet (about 15 more minutes)
  • Turn out into a bowl – a bit of residual whey is OK.
  • Mix by hand – Add a touch of cream for a smoother consistency – Not too much though, you don’t want it to get runny.
  • Let rest for at least 2 hours in the fridge before using
  • Will keep for up to 7 days (covered) in the fridge


Find more like this: Part of another recipe, Salads and Veggie Dishes

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