Step by step directions and video tutorial for easy and delicious homemade ricotta, by one of our very own Wine Country Artisans, Sonoma County Cheesemaker Sheana Davis.
Crème de Ricotta
1 gallon Straus Family Creamery Whole Milk
4 cups Straus cream
2 cups distilled white vinegar
2 teaspoons Kosher salt
- Using an enamel, glass, cast iron or copper pan, heat milk and cream over low heat to 200˚ F. Stir and whisk often to prevent scorching on the bottom of the pan.
- At 200˚, remove milk from heat source, stir milk consistently, selecting a direction, such as clockwise, whisk milk quickly, sprinkle in salt, pour in vinegar, stir one full clock and cover. The milk will start to coagulate immediately. White curds will start floating in the whey. Allow to rest covered for 10 minutes.
- Line a colander with fine cheesecloth, or 200-count cotton cloth, 36 inches x 36 inches. Remove lid from pot, check curds by resting ladle on curds, if ladle does not sink, gently ladle curds into cloth. Scooping from center to sides. Gently pour into cloth around the edges, allowing cheese to drain.
- Allow to drain for up to 30 minutes, depending on desired consistency; or gently lift and fold cheese to allow any whey to drain off while carefully pressuring liquid from cheese.
- Remove the cheese from the cheesecloth and serve with fresh breads or crackers.
Cheeses may store for up to 7 days.
Cheese may be made with your local milk source.
Cheeses may be shaped into molds, using your preferred shapes.
Cheeses may be frozen for future use, stored up to 1 year. Please label and date.
This recipe uses cow milk; please source additional recipes to use goat, soy, rice or sheep milk.
This recipe uses distilled white vinegar, source additional recipes to use different vinegars
Whey may be frozen for future use. Please label and date.