How to Make Ultra-Creamy Ricotta Cheese at Home, a Step-by-Step Guide

Making cheese at home isn’t usually the wisest use of your time in the kitchen. Tasks like pressing curds into wheels, inoculating them with beneficial bacteria, and rolling them in edible ash are best left to the experts. The good news is, there’s no need to tilt at windmills in order to experience the pride of making your own cheese. Just try your hand at fresh ricotta.

Making ricotta is like listening to Lionel Richie: addictively easygoing. Just heat up some whole milk until boiling, add lemon juice and salt, stir until curds form, and strain through a cheesecloth. Then the only thing you need to do is decide how to deploy it: Spread it on garlic-rubbed toasts and top with tomatoes and olive oil, use it as a luscious topping for pasta, or enjoy it as a creamy canvas for fruit and honey at breakfast. Watch this and see what I mean:

Pro tip: Ricotta (Italian for “re-cooked”) is traditionally made from re-cooking the lower-protein whey left over from making mozzarella. Since the easiest homemade version starts with whole milk rather than whey, the ricotta can end up a bit chalky if you overcook the curds. If that happens, there’s a very simple (and delicious) solution: Just stir in a bit of heavy cream.

How to Make Ultra-Creamy Ricotta Cheese at Home, a Step-by-Step Guide

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