The deliciously sweet, creamy ricotta curds are slightly off white in color with a taste and texture a bit reminiscent of cottage cheese though considerably lighter.
The great news is that messing up ricotta is just about impossible! It is one of the easiest cheeses you will ever attempt and the results are so delectable you will no doubt be making it over and over again.
I first learned to make ricotta along with a number of other cheeses 6 years ago when an expert cheesemaker from Wisconsin (where else?) who was planning a vacation in my area emailed me and asked if I would host a cheesemaking class in my home.
The class turned out to be extremely fun and informative and the techniques I learned I have continued to use to this day.
There are 3 different ways to make ricotta that I have discovered over the years in addition to the one approach I learned in that beginner cheesemaking class. I overview all three approaches in this video lesson.
Choose whichever method suits you best with whatever type of milk or whey you have on hand.
If learning to make cheese is exciting to you, check out my other cheesemaking posts here:
- Drowning in Whey? Make Gjetost Cheese. This post is a good one to read after learning to make ricotta as the leftover whey can be used to make gjetost if you chose to make ricotta from fresh milk.
- Video: Cream Cheese and Liquid Whey. This video is incidentally one of the very first videos I ever filmed for this blog 2 years ago!
Sarah, The Healthy Home Economist