Homemade Ricotta Cheese

Homemade Ricotta Cheese

Makes 2 cups or about 1 pound of ricotta.

This recipe requires a thermometer.

9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar

In a heavy-bottomed pot, heat the milk and buttermilk, over medium heat, until its temperature reaches about 185 degrees F.
Now stir in the salt and vinegar and remove pan from heat. Allow mixture to stand until curds form, about 5 to 10 minutes.
Using a perforated skimmer, pull curds gently to the side of pan.

Line a strainer with cheesecloth and place over a bowl. Carefully lift the curds out of the pot with the perforated skimmer.
Place curds in cheesecloth lined strainer. Continue until all curds have been transferred from the pan to the cheesecloth.
Dicard remaining whey in pot.

Allow curds to drain for 5 minutes. Place drained curds in covered container and place in the refrigerator.
Best if you use the ricotta the same day it’s made. It will be good in the fridge for 2 to 3 days.

Source: Los Angeles Times newspaper, September 30, 2010.

This is the recipe I use for Ricotta:

4 cups whole milk
1 cup heavy cream
1/2 teaspoon fine sea salt (optional)
Juice of 1 lemon

Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
Pour into a very fine-mesh stainless steel strainer. If your strainer is not very fine, line it with 2 thicknesses of washed and dampened cheesecloth.  Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.

I’m curious as to what the benefits are of making your own ricotta cheese as opposed to store-bought? I like making things from scratch but is this one of those things that is really worth the trouble?

I always thought the storebought stuff was bland as all get out. I feel like it’s just a texture/filler rather than a contributer to most dishes.

Is there a difference between cottage cheese and ricotta?

I thought you had taken leave of your senses until I read further. Whew! Glad to know you haven’t gone round the bend.

I agree there is a place for cottage cheese, but definitely not as a substitute for ricotta.

I use both in my baked ziti recipe I just didn’t know what the difference truly was between the two.

And cottage cheese… with some ketchup… mmm

Ketchup on glazed donuts? Now, I am convinced you have lost your mind. LOL

Google Paula Deen’s Donut Burgers, (the actual name is “Lady’s Brunch Burger”). Don’t look if you have a weak stomach. You’ve been warned. :wink:

I was reading this with raised eyebrows until I realized that I would try just about anything and usually do. Creamy caesar dressing on tacos? yep. Ketchup on a donut? Coming soon.

The Lady’s Brunch Burger

Recipe from Paula Deen

1 1/2 pounds ground beef
3 tablespoons freshly chopped parsley leaves
2 tablespoons grated onion
House Seasoning, recipe follows
2 tablespoons butter
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts


Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.

Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.

Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.

While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.

Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

I love the lady’s lunch burger…but, you won’t want the whole thing. Share it with a friend…;O)