How to Make RICOTTA CHEESE at Home Like an Italian CheeseMaker

Ingredients

• 10 liters Raw Cow Milk (fresh, non‑pasteurized, from a trusted farm)
• 200 ml Whey Starter (Siero Innesto) (collected from a previous cheese batch; rich in natural ferment)
• 5 grams Calf Rennet Powder (dissolved in 50 ml demineralized water; animal rennet gives authentic texture)
• 50 ml Demineralized Water (for dissolving rennet; prevents mineral interference)
• 1 tsp Salt (optional, for flavor)

Instructions

1. Filter the raw milk

   Pour the raw milk through a fine mesh colander into the pot to remove any debris or impurities.

   Time: PT5M

2. Heat milk to coagulation temperature

   Place the pot over low heat and slowly warm the milk to 40 °C, stirring gently to prevent scorching.

   Time: PT10M

   Temperature: 40°C

3. Prepare the rennet solution

   Dissolve the calf rennet powder in 50 ml demineralized water, mixing until fully dissolved.

   Time: PT5M

4. Add whey starter and rennet

   Stir the whey starter into the warmed milk, then gently pour in the rennet solution, mixing for 30 seconds only.

   Time: PT5M

5. Allow the milk to coagulate

   Cover the pot and let the milk sit at 40 °C for about 30 minutes until a firm curd forms.

   Time: PT30M

   Temperature: 40°C

6. Check curd firmness

   Press a fingertip gently into the curd; the surface should feel clean and the curd should hold its shape.

   Time: PT5M

7. Cut the curd (optional first cut)

   Using a long knife, cut the curd into uniform cubes about 1 cm in size, then let it rest for 5 minutes.

   Time: PT5M

8. Heat the whey to ricotta‑forming temperature

   Gradually raise the temperature of the whey to 60‑61 °C while stirring gently.

   Time: PT10M

   Temperature: 60°C

9. Form the ricotta curds

   Continue stirring for another 10 minutes; the curds will rise to the surface and form a soft, fluffy mass.

   Time: PT10M

   Temperature: 60°C

10. Let the curds settle

    Turn off the heat and let the pot sit for 5 minutes so the ricotta can firm slightly.

    Time: PT5M

11. Drain the ricotta

    Line a colander with cheesecloth, place it over a large bowl, and gently ladle the curds into the cloth. Allow to drain for 10 minutes, then gather the corners and squeeze lightly to remove excess whey.

    Time: PT10M

12. Cool and store

    Transfer the ricotta to a clean container, sprinkle with a pinch of salt if desired, and refrigerate.

    Time: PT5M

Nutrition Facts

Calories

174

Protein

11 g

Carbohydrates

3 g

Fat

13 g

Fiber

0 g