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Homemade Organic Ricotta Cheese

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With all of the plant-based “milks” on the grocery shelves, many people today prefer an option in their coffee, tea, or cereal other than cow’s milk. However, many of those same people who prefer an oat milk latte also prefer cow’s milk cheese. An almost universally recognized comfort food, cheese, particularly made from organic milk and not heavily processed, is packed with protein, calcium, and essential nutrients. Among the array of less processed cheese options, one stands out for its history, simplicity, and culinary versatility: ricotta.

A Brief History 

In Italian, the word ricotta means “recooked.” The traditional recipe calls for the use of leftover whey, a liquid dairy product that is a byproduct of cheesemaking, This whey is then heated until curds form. Once it does, the curds are strained to create a soft, fresh cheese known as ricotta. 

During the Middle Ages, ricotta production became a staple of Italian monasteries, where it was often consumed as a nutritious and economical food. Over time, ricotta evolved into a beloved ingredient in Italian cuisine, used in both savory dishes like lasagna and ravioli, and sweet treats like cannoli and cheesecake.

Today, ricotta remains a favorite for its creamy texture and versatility in the kitchen. Whether spread on toast, blended into dips, or used as a filling, ricotta is an excellent way to enjoy the benefits of organic dairy while indulging your taste buds.

If you’re interested to see how it’s produced by cheesemakers in Italy, click here. When you’re ready to give it a try in your own kitchen, keep reading. 

Easy Ricotta Cheese Recipe

Servings: 4 (approximately 1 cup of ricotta)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 4 cups whole milk (preferably organic)
  • 1 cup heavy cream (optional, preferably organic, for creamier texture)
  • 3 tablespoons lemon juice or white vinegar
  • 1/2 teaspoon salt

Instructions

In a medium saucepan, combine milk and cream (if using). Heat over medium heat, stirring occasionally, until the mixture is just ready but hasn’t begun boiling, between 175°F and 185°F (79 and 85°C). It’s reached temperature when it starts to steam and tiny bubbles appear at the edges.

Remove from heat and stir in lemon juice or vinegar. Let the mixture sit for 5 minutes. The milk will curdle, separating into curds and whey.

Meanwhile, line a strainer with cheesecloth and place it over a large bowl. Once cooled, pour the curdled mixture into the strainer, allowing the whey to drain. Let it sit for 15-30 minutes, depending on your desired texture.

Transfer the ricotta to a bowl, stir in salt, and use immediately or store in the refrigerator for up to 5 days.

Nutritional Information (per 1/4 cup serving):

Calories: 120; Protein: 7g; Carbohydrates: 1g; Fat: 10g; Fiber: 0g; Sodium: 120mg

Pro Tip: The leftover whey can be used yet again in soups, pasta dishes, or baking.

The post Homemade Organic Ricotta Cheese appeared first on The 100 Year Lifestyle.

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