Easy Homemade Ricotta Cheese for Lasagna and More
Homemade ricotta is the easiest cheese you can make. It’s a simple, exciting, approachable cheese that’s perfect for those just starting out. Whether you enjoy it with honey and berries for a sweet treat or mix it with savoury ingredients for a classic lasagna, ricotta is incredibly versatile. If you’ve never made cheese before, making ricotta will boost your confidence and set the stage for more complex cheese-making adventures in the future.
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Ricotta is the first cheese I ever learned to make and it blew my mind! It inspired an interest in curds that may never be quelled.
I mainly use ricotta for lasagna but sometimes for sweeter applications. Ricotta with honey and berries is a delight, and lemon ricotta cake is perfect for a light dessert.
Ricotta is made with two simple ingredients you’ll likely have on hand – dairy and vinegar.
The Basics of Soft Cheesemaking
Making quick, soft cheese is easy and requires just a few simple steps, which may vary slightly depending on the type of cheese you’re making:
Step 1: Heat
Warm milk or cream in a pot to around 190°F (88°C), stirring occasionally to prevent burning.
Step 2: Coagulate
Add an acid (like lemon juice or vinegar) or rennet to the milk to help it curdle, allowing the milk to separate into curds and whey.
Step 3: Strain Curds
Pour the curds through a fine mesh strainer or cheesecloth to separate the liquid (whey) from the solid curds, leaving behind the creamy curds for your cheese.
Quick, soft, spreadable cheeses are not only simple to make, but they are also cheaper than buying pre-made, preservative-filled versions from the store!
Does Making Your Own Ricotta Save Money?
If you have your own dairy cow and get an abundance of milk everyday then definitely!
If not, depending on the price of dairy in your area, making your own ricotta can either save you money or end up being similar in price to store-bought options.
However, the main benefit of making your own is the control over quality. You can choose high-quality milk and avoid all the preservatives, thickeners, and enrichments found in many store-bought ricottas.
Another great advantage is the ability to make only the amount you need. For example, I mostly use ricotta for lasagna, so I don’t want to buy a whole container from the store that ends up getting forgotten in the fridge. By making my own ricotta, I can prepare the perfect amount and avoid any waste!
What To Make With Leftover Ricotta Cheese
If you buy or make large batches of ricotta, there are many creative ways to use up leftovers:
Pasta Dishes: Add leftover ricotta to your meat sauce for spaghetti or stir it into a pesto pasta salad for extra creaminess.
Baking: Substitute ricotta for yogurt or sour cream in baked goods like muffins, cakes, or pancakes for a moist and rich texture.
On Toast: Spread ricotta on sourdough toast and drizzle with honey for a sweet snack, or sprinkle with Italian spices for a savoury treat.
Smoothies: Incorporate ricotta into smoothies for added protein and creaminess, pairing it with fruits like berries or bananas.
Egg Dishes: Fold ricotta into your quiche, frittata, or omelette mixture to create a creamier, richer texture.
These simple ideas will help you make the most of your leftover ricotta and add delicious variety to your meals!
What is Whey?
Whey is the leftover liquid that has separated from the cheese curds or yogurt during diary-product-making. It is rich in protein, vitamins and minerals and can have a neutral or acidic flavour to it depending on what product it comes from.
Yogurt can produce a sweeter whey, whereas ricotta, because of the added vinegar, can produce a more acidic whey.
What To Do With Leftover Whey
You can do so many things with this animal by-product. It can taste a bit sour like yogurt but it is rich in protein, vitamins and minerals.
Baking: You can add leftover whey in baking where milk, water, yogurt, or another liquid is called for. You can also use it to ferment grains before baking with them.
Smoothies: For a natural and affordable protein boost!
Fertilizer: Adding whey to your plants is a natural way to boost the calcium content in the soil, along with other essential minerals like magnesium and phosphorus.
Pets or Chickens: Our dogs LOVE leftover whey, especially with some cracklings in it for a nutrient-dense doggy cereal.
It’s also a great protein supplement for chickies!
Tips To Make The Best Ricotta
Fattier milk makes creamier ricotta: Using whole milk or cream results in a richer, creamier texture for your ricotta. The higher fat content contributes to a smoother, more decadent final product.
Don’t over-do the vinegar: When adding vinegar or lemon juice to coagulate the milk, be sure to add it in moderation. Too much acid can make the ricotta thin and grainy. Start with a small amount and adjust as needed to achieve the perfect curd consistency.
Let the curds rest and heal before straining: After the curds have formed, give them some time to rest before straining. This allows the curds to firm up and separate from the whey more easily, resulting in a better texture and more efficient draining.
Storing Ricotta
Let the ricotta cool completely before covering and storing it in an airtight container. For optimal texture, store it with a little extra whey to help keep it hydrated.
Ricotta can be stored in the fridge for up to 3-5 days.
If you need to store it for longer, freezing is an option, but keep in mind that the texture may change once thawed. It will be thinner but still works well in sauces or baked goods where the texture won’t be as noticeable.
Ricotta For Lasagna
I make ricotta mainly for lasagna. I don’t use it for much else so theres no point in buying a large container when I can make the right amount with the milk we have on hand.
For lasagna, I mix my ricotta with an egg, salt, pepper, and some Italian spices.
Unfortunately, I just wing it every time but the proportions are roughly:
- 1 cup ricotta
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp mixed Italian spices (oregano, parsley, garlic, basil, thyme, etc)
What You’ll Need
Medium Saucepan – For heating the milk.
Wooden spoon – For stirring the milk.
Fine mesh strainer or colander and cheesecloth – For separating the curd from the whey.
Large bowl – For catching the whey.
Storage Container – I just reuse old yogurt containers.
Ingredients
Milk: Whole milk or 3:1 skim milk and heavy cream.
White Vinegar: Alternatively, lemon juice.
How To Make Easy Homemade Ricotta
Heat the Milk:
- Pour the milk into a saucepan and place it on the stove over medium-high heat.
- Stir often to prevent the milk from scorching at the bottom. Heat the milk until it reaches between 85-95C. The milk should be steaming and small bubbles should form along the edge, but it shouldn’t be boiling.
Add the Acid:
- Once the milk reaches the right temperature, add the vinegar or lemon juice to the pot and stir gently for a few seconds. You’ll begin to see curds (solid white clumps) forming almost immediately.
- Turn off the heat and let the curds rest for about 10 minutes to fully separate from the whey.
Strain the Curds:
- Place a fine mesh strainer or cheesecloth over a colander inside a large bowl.
- Carefully pour the curds and whey into the strainer. The whey will drain into the bowl while the curds will stay in the strainer.
- If you prefer a creamier ricotta, you can let it strain for only a few minutes. If you want drier ricotta, let it strain for longer.
Flavour Option #1 – Lasagna Ricotta
- Once the curds are strained, you can stir in an egg, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp garlic.
Flavour Option #2 – Honey Cinnamon
- Once the curds are strained, you can stir in a pinch of salt, a tablespoon of honey, and 1/8 tsp of cinnamon powder.
Flavour Option #3 – Plain
- Once the curds are strained, just add a pinch of salt to bring out the flavour.
Use or Store:
- Transfer the ricotta to a container and let it cool. If you want a firmer ricotta, let it drain longer.
- Homemade ricotta is best used within 2-3 days but can be stored in the refrigerator for up to a week.
Easy Homemade Ricotta Cheese
Ingredients
- 3 cups whole milk or 2 cups skim + 1 cup heavy cream
- 1 tbsp white vinegar
Instructions
- Heat the Milk: Pour the milk into a large saucepan and place it on the stove over medium-high heat.
- Stir often to prevent the milk from scorching at the bottom. Heat the milk until it reaches between 85-95°C (185-203°F). The milk should be steaming, and small bubbles should form around the edge, but it shouldn’t be boiling.
- Add the Acid: Once the milk reaches the right temperature, add vinegar or lemon juice to the pot and stir gently for a few seconds. The acid will cause the milk to curdle and you’ll see the curds (solid white clumps) forming almost immediately.
- Turn off the heat and let the curds rest for 10 minutes to fully separate from the whey.
- Strain the Curds: For a creamier ricotta, let it strain for just a few minutes. If you prefer a firmer ricotta, allow it to strain for a longer time.
- Place a fine mesh strainer or cheesecloth over a colander inside a large bowl to catch the whey.
- Carefully pour the curds and whey into the strainer. The liquid whey will drain into the bowl while the curds stay in the strainer.
Notes
Flavour Options:
1. Lasagna Ricotta:- Once the curds are strained, stir in 1 egg, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp basil, and 1/4 tsp garlic. This version is perfect for adding to lasagna or other Italian dishes.
- Stir in a pinch of salt, 1 tablespoon of honey, and 1/8 tsp cinnamon powder for a sweet, dessert-style ricotta. Great on toast or in pastries!
- For a basic, versatile ricotta, just add a pinch of salt to bring out the natural flavours.
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