Sicilian Homemade Ricotta Cheese Recipe
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Sicilian Homemade Ricotta Cheese

By: Orcashottie  
"This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta."

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (9)

Rate/Review | 624 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 5 cups
 

Ingredients

  • 1 gallon whole milk
  • 1 quart buttermilk
  • 1 pint heavy cream
  • 1 tablespoon kosher salt
  • 18-inch squares cheesecloth

Directions

  1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 219 | Total Fat: 15.6g | Cholesterol: 54mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by rosabela 
Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by artychoke 
I'd say this will yeild about 2 lbs of cheese. You can freeze your whey in cup containers, use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2008 by Joy Supporting Member (Click to learn more about Supporting Membership)
I didn't have the cream, but made ricotta for the first time in my 70+ years. It's delicious... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by PEPSIGIRL91326 
This recipe can be very useful to me as I make a lot of Italian dishes and Ricotta is like Ice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by BIANKAT 
A VERY nice and creamy result. I left the heavy cream out (since others mentioned it was OK... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2008 by SnagleB 
This was really fun and produced some yummy cheese. Real ricotta is made from the whey... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by kit 
Looks easy and really good. I can't wait to try this. Can it be made with part-skim milk? ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2008 by corrielyn 
What is a 'nonreactive' pan? Is a reactive pan aluminum? MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by Andrea 
Wow! If I had know it was this easy, I would have done this a long time ago. I couldn't find a... MORE

 
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