Скачать или смотреть This recipe for home-made ricotta cheese only takes 20 minutes!

Store-bought ricotta cheese is... fine. In North America, it's not really true ricotta cheese. Whole milk ricotta cheese may not be a traditional ricotta, but it's incredibly delicious, easy, and you can make it at home in under 30 minutes. You can also use this recipe to make cottage cheese, and that's ready in 10 minutes!

The technique in this video is based on the recipe from Serious Eats, with my only disagreement being their preference for white vinegar. I prefer white wine vinegar. Lemons are great but unpredictable.

You need 20ml of acid – like white wine vinegar or lemon juice – for every 1 liter of milk. For milk, you need to make sure it's not UHT (ultra-high temperature pasteurized) milk as it's been heated too high to make cheese; regular pasteurization is fine.

Heat the milk to 185°F, then add in your acid in a swirling, figure 8 motion. Stop stirring. If you're making cottage cheese, remove it from the heat, strain it, and add 1 tbsp of fresh cream for ever 1L of milk you started with. To make ricotta, you want to re-cook the cheese (ricotta means re-cooked!). Keep the curds and whey between 175 and 195 for 20 minutes. Afterwards, strain the ricotta in cheese cloth or a nut milk bag to your desired texture.

Home made ricotta is great on pizza, in lasagna, as a spread on toast, or in desserts. I love it so much and I hope you do too.

PRINTABLE RECIPE:
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CHAPTERS
0:00 Why make ricotta at home?
0:51 Ingredients
2:03 Heat up the milk slowly
3:42 Curdle the milk with vinegar
4:14 How to make cottage cheese
4:28 How to make ricotta cheese
5:05 How to strain fresh cheese
6:21 Choose your own cheese texture
7:10 How to use whey
7:30 Taste test