Ivy Manning's Instant Pot Homemade Ricotta Recipe on Food52 (2024)

FAQs

Why is my homemade ricotta rubbery? ›

I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.

If there isn't enough acid, the cream won't thicken to form curds. If yours is not thickening and changing to form curds after 10-15 minutes, add another tablespoon of lemon juice, give it a quick stir, and wait another 10-15 minutes. Repeat until it works.

Stir the ricotta if it is slow to drain.

Some batches of ricotta may be slow to drain due to variables in the cooking process. Speed these up by occasionally scraping the ricotta from the sides of the cheesecloth, allowing water to run through.

Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses. The whey is heated until it forms curds, which are then strained and pressed to form the final product.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

It'll just be a bit runnier, but omitting the egg won't affect the taste.

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch.

Whole Milk (not ultra pasteurized!): I recommend whole cow's milk for creamy flavor and texture. Alternatively, 2% or 1% milk can be used; but the final result will not be as creamy. Ultra pasteurized milk does not work for homemade ricotta. It won't curdle properly.

As for texture, chalky, grainy ricottas are a sign that the milk was heated too hot or agitated too much during production, causing the proteins to tighten up into rubbery bundles. There should be a slight graininess to the texture, but the grains should be composed of soft, creamy curds, not little rubber balls.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

What can I use instead of cheesecloth to strain ricotta? ›

Paper towels are probably the easiest cheesecloth substitute as it's a staple of nearly every kitchen. Place a dampened paper towel inside a strainer to get a finer strain. Keep in mind that paper towels, especially when wet, aren't as durable as cheesecloth and may break. Coffee filters are another excellent choice.

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

It can be enjoyed every day as part of a balanced diet. Ricotta is an Italian word that means 'recooked'. It's made from the whey portion leftover from other cheese making, which is reheated to bring the whey proteins together.

Supports Weight Loss. With 216 calories in a 1/2 cup of ricotta cheese, this delicious dairy product makes a great addition to a healthy weight loss diet. In addition to being relatively low in calories, ricotta is also high in protein and boasts all nine of the essential amino acids that your body needs.

There are two possible causes for rubbery cheese. First, this can happen when an excess amount of rennet is used. Use a bit less rennet next time. It can also happen if cheese is overworked or overcooked, and all the butterfat runs down the drain.

“Starting with great milk, plus some cream, yields a product that's higher in fat that traditional ricotta, but which is silky and rich, with no trace of that grainy texture you see in supermarket ricotta,” she says.