This homemade Sicilian ricotta cheese is a creamy and fresh addition to any meal. Made with just a few ingredients, it's a simple and rewarding recipe that brings the authentic taste of Sicily to your kitchen.
Preparation time
15min
Cooking time
10min
Ingredients
8 Servings
- 50 ml lemon juice
- 1 tsp salt
- 50 ml white vinegar
- 2000 ml whole milk
Directions
Step 1
Pour the whole milk into a large pot and heat it over medium heat until it reaches 85°C (185°F), stirring occasionally to prevent scorching.
Step 2
Add the lemon juice and white vinegar to the heated milk. Stir gently to combine. You will see the milk begin to curdle.
Step 3
Remove the pot from heat and let it sit undisturbed for 10 minutes to allow the curds to form fully.
Step 4
Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander to strain the whey from the curds.
Step 5
Allow the ricotta to drain for at least 30 minutes. For a creamier texture, drain for a shorter time; for a firmer texture, drain longer.
Step 6
Transfer the ricotta to a bowl and mix in the salt. Taste and adjust seasoning if necessary.
Step 7
Store the ricotta cheese in the refrigerator and use within a few days. Enjoy your homemade Sicilian ricotta on bread, in pasta dishes, or as a filling for desserts.