Homemade Ricotta Cheese

Homemade Ricotta CheeseCheese is a favourite to everyone, but most people in India are familiar with only the processed variety which is widely available. Anyone who is into baking or knows much about cheese will never be happy with the cheese availability scenario of India, and so is the case with me. A lot of times I have to let go off so many recipes that I want to try just for a mere reason that an ingredient is not available. In cases like this, the best that can be done is “Substitution”. So, a recipe that I wanted to try out recently, required ricotta cheese which is no way available in my city and I bet it is not available in most of the cities in India. I researched and found out that making ricotta cheese at home is really simple and thought of sharing the recipe with all my readers which can be really helpful. Homemade ricotta cheese requires a handful of usual ingredients and few hours, that can’t get better!

What is ricotta cheese? Traditionally, ricotta is made up of whey left out during cheese making but recently it is also made using whole milk, and that is the way I used to make my ricotta cheese and trust me, it was so creamy in texture. A lot of Indians may think that it is quite similar to the paneer making process but ricotta cheese is way more creamier due to the use of heavy cream and full fat milk in it. Paneer is more towards a rubbery texture which is not the case with ricotta. Its really soft, rich and creamy which will definitely make your recipe a winner. So, lets get started with the recipe.

Homemade Ricotta Cheese
Prep time
Cook time
Total time
Homemade Ricotta Cheese is made using whole milk, heavy cream, curds and vinegar and results out in a very rich and creamy cheese perfect to use in various recipes.
Cuisine: Italian
Serves: 170 gm
  • Whole milk (full fat)- 1 litre
  • Whole milk yoghurt/curd- 1 cup
  • Heavy Cream (unsweetened) - ½ cup
  • Regular white vinegar - 2 tsp
  • Salt - 1 tsp
  1. In a large heavy bottomed pan, bring the milk, yoghurt, heavy cream(same as double cream), vinegar and salt to a boil keep the flame on medium low and stirring it occasionally.
  2. Let it boil for a good two minutes on a medium low flame until the milk is curdled.
  3. Mean while line a strainer with two layers of soft muslin/cheese cloth and set it over a deep mixing bowl.
  4. Now, pour the entire milk mixture onto the lined strainer and let all the liquid get strained. This may take sometime, about an hour or two.
  5. The leftover is your ricotta cheese, you can use it right away or store it in refrigerator in the cheesecloth itself by tying all the ends together to get a shape for later use.
Using heavy cream is recommended to use in the recipe but if you cannot find it, you can also use fresh cream which is easily available in the market, just that the result will not be as creamy. I have tried using Amul (a brand in India) and it was not that bad.

Homemade Ricotta Cheese

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