small batch ricotta

Love ricotta? Homemade ricotta and (or small-curd cottage cheese) is EASY to make, only needs a few ingredients, and is ready in less than 30 minutes.

Homemade Ricotta (Small-Curd Cottage Cheese)

milk (whole milk preferred)

salt

lemon juice,

white vinegar

heavy cream

salt + pepper

Bring milk to a simmer or soft boil. (Approximately 180°F.)Tip: Microwave milk for about 9 minutes instead of cooking it on the stovetop for faster cook time and easier clean-up.

Add lemon juice or vinegar to the hot milk.&nbsp; Milk will immediately begin to curdle.Tip: Lemon juice will make the cheese sweet like ricotta.&nbsp; White vinegar will yield a more neutral-tasting cheese.

Let mixture cool for about 10 minutes.&nbsp; The solid curds will begin to separate from the watery-whey.

Pour the mixture into a fine mesh strainer.&nbsp; Allow the mixture to sit for at least 5 minutes, or up to an hour for a drier cheese.Tip: No fine mesh strainer?&nbsp; You can line a colander with butter cheesecloth or butter muslin, or multiple layers of regular cheesecloth or muslin.

Add the salt, plus more salt to taste if desired.&nbsp; For a creamier cheese, stir in the heavy cream.

Store cheese in a sealed container in the fridge, and use within a week.

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How to Make Ricotta + Small-Curd Cottage Cheese

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Homemade Ricotta (Small-Curd Cottag...

The most viewed small batch ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine