Traditionally, ricotta cheese, a crucial ingredient in lasagnas and pastas, is made with whey, the liquid left over from making cheese, but in this recipe, you can make your own ricotta from just two kitchen staples: whole milk and lemon juice. Making your own cream cheese is even simpler.
Making Fresh Ricotta Cheese
Ingredients
- 2L fresh whole milk
- ½ cup fresh squeezed lemon juice, strained
Equipment
- Cheesecloth
- Colander
- Large mixing bowl
- Large non-reactive pot
Method
- Pour the milk into a large non-reactive pot and place over medium heat. Wait until the milk is simmering, foaming and close to boiling point, but not boiling. Do not allow the milk to boil or it may quickly boil over. Remove from heat. Add the lemon juice and stir gently as cheese curds form.
- Set the colander over a large bowl and line with cheesecloth (or, if you don’t have cheesecloth, a clean nylon stocking or clean kitchen dishcloth will do as well). Pour the curdled milk slowly into the cheesecloth, letting the whey drain into the bowl underneath. Pour out excess whey into kitchen sink to ensure colander is not touching whey on the bottom. Allow the cheese to drain until it is as dry as you like, anywhere from 20 minutes to an hour. Remove ricotta from cheesecloth, and add salt to taste, if desired. Use immediately, or refrigerate for 1-2 days, keeping in mind that the cheese will continue to firm up as it sits.
Use in lasagna, ravioli, cannelloni, or simply on toasted crusty bread with sliced tomatoes on top.
Simple Homemade Cream Cheese
If you can make ricotta, homemade cream cheese is even easier. Use plain yogurt for a plain cream cheese, or flavored yogurt (strawberry for example) for a flavored cream cheese.
Ingredients
- 2 or 3 cups of plain or flavored yogurt
Equipment
- Cheesecloth
- Colander
- Large bowl
Set the colander in the bowl and line with cheesecloth. Pour the yogurt into the cheesecloth, cover with a clean dishcloth, and let drain for several hours or overnight, until it is as firm as you desire. Store in the refrigerator until the expiry date on the original yogurt package.
Why Make Your Own Cheese?
In today’s economy, making your own cheese can save a few dollars, and the results are healthier and tastier than buying ricotta or cream cheese in plastic tubs at the supermarket. The conscientious cook can control the quality of the ingredients and choose organic ingredients if he/she wishes. And besides that, those who love to cook have the satisfaction of knowing that they can make their own homemade cheese.
Camilla Cheung - Camilla is a Canadian freelance writer currently living on the Central Coast of California. She has a background in teaching and ...
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