The only ricotta recipe you will ever need!! Easy, basic and so delicious!
RECIPE:
1/2 Gallon of Whole Milk
1/4 cup of Distilled white Vinegar
1 tsp of Salt
Printable recipe: http://www.laurainthekitchen.com
Instagram: @mrsvitale
00:00 – Intro
01:23 – Heat Up The Milk
03:08 – Add Vinegar
04:41 – Drain Ricotta
06:10 – Pulse The Ricotta
08:26 – Dig In!
Fan Mail:
PO Box 300
Minotola NJ 08341
31 Comments
Since sheep milk is nowhere to be found lol, I made goat milk ricotta last year and made the best cannolis 🤤😋
Could you dry it out and make ricotta salata?
Love this. I want to try this.
❤❤❤
Do you, by any chance, have a recipe for homemade burrata, please?
Thanks for the video. I would agree homemade anything is always better than store-bought.
I heard that the ricotta cheese used to make the filling of cannoli in Sicily uses goat’s milk! If only I could find that much goat’s milk in my country (Philippines lol), then I would try to make this! ❤
Wow, Laura! How easy was that! Thanks for teaching me something new. 😘
Looks delicious, love it when it’s warm, I’ve tried every method, buttermilk, from cheese whey, just like you did with vinegar, milk, salt but personally I prefer the heavy cream and lemon juice combination. I also like to make mascarpone, much cheaper making it when a recipe calls for a large amount. The homemade ricotta makes the best cannoli filling, that’s why I usually do a full gallon, because I know I’m going to eat a lot while it warm. Great instructions.
Excellent recipe.
Hi Laura gratzi! Will this recipie work with Lactose whole milk?
Thank you for sharing this method. You mentioned yogurt… do you have a method for making fresh yogurt at home Laura?
I have been hoping you would make this,Grazie 😘🙏💐
THIS IS 🤌🏻and Laura is ❤
I have a gallon of milk that we never finish and now I know what I’m going to do with it!!!!
Laura thank you for sharing your ricotta recipe. A dream of mine is
to make homemade raviolis!💙😊
Thanks ❤
Can you please please make blue cheese please please thank you very very much!❤❤️🧡🧡
This is cottage cheese (first product from milk acidation), and we have ( in Georgia) the by-product (after cheese, reheated milky liquid) that is true ricotta (we call it "Nadugi" – "up-boiled").
This is an Indian Panner . Our draining time is more .
Nice 😋
I love Laura but this is not ricotta. Ricotta literally means recooked and usually it’s the whey recooked after making fresh cheese. Go watch pasta grammar for a proper recipe.
This Homemade Ricotta Cheese recipe looks so delicious 😋 Laura.
I saw another video like this but they call it cottage cheese. I don’t know what’s right, are they the same?
🤍
OMG I❤, Thank you Laura for all the tips
Have a happy new year Laura in the Kitchen
Would this work with any plant-based milk?
I’m so confused!!! When you google difference between cottage cheese and ricotta it says cottage cheese is made from milk curds, which you just made. You made cottage cheese then blended it to make it creamer.
Ricotta is made from the whey (drained water) after making cheese like mozzarella.
In one video, the host made cottage cheese. She then said you take the whey and add more acid to make ricotta. But, the same person made a different video on making ricotta and did the exact same thing as making cottage cheese.
Now if you look up recipes for either, you get: milk, vinegar or lemon juice, and salt. Heat milk, add acid and salt, cook to temperature, then drain.
So, does that mean when you make ricotta at home it’s just cottage cheese then blended to make creamy?
It's Paneer
I used to make ricotta for a specialty grocery store, we always knew we were about done with it when it started smelling like buttery popcorn – SO good! We did always fresh lemons, but your method makes more sense for quality control.
Why did I think she said something else at 2:23 😅 I was confused for a minute until I heard vinegar realizing it’s acid not the other word 😮💨