Description
Sicilian Homemade Ricotta Cheese is a fresh, creamy, and incredibly simple cheese made with just a few basic ingredients. This traditional recipe uses whole milk, lemon juice or vinegar, and a bit of salt to create rich ricotta that’s perfect for spreading on toast, filling pastas, or baking into classic Italian desserts. With a light texture and delicate flavor, it’s a delicious taste of Sicily you can make right in your kitchen.
Ingredients
Scale
Main Ingredients
- 1 gallon whole milk
- 1 teaspoon salt
- â…“ cup fresh lemon juice or white distilled vinegar
Instructions
- Heat Milk: In a large pot, combine milk and salt. Heat over medium heat, stirring occasionally to prevent scorching, until the milk reaches 180–190°F (just below boiling and starting to foam).
- Add Acid: Remove from heat and slowly stir in lemon juice or vinegar. Let sit undisturbed for 5–10 minutes as the curds begin to separate from the whey.
- Drain Curds: Once curds have fully formed, gently ladle them into a cheesecloth-lined colander set over a large bowl. Let the ricotta drain for 10–60 minutes depending on your desired texture—less time for creamier ricotta, more time for a firmer texture.
- Store: Transfer the ricotta to a container and refrigerate for up to 5 days.
Notes
- Use fresh, high-quality milk for best results (avoid ultra-pasteurized).
- For a richer ricotta, add a cup of heavy cream to the milk before heating.
- The leftover whey can be used in smoothies, soups, or bread baking.
