Making your own Homemade Ricotta Cheese is incredibly easy and delicious! Milk and a little bit of vinegar is all you’ll need!
Do you know what the coolest part of being a Recipe Nomad? It’s being resourceful. I’m not in a Western country where shelves are full of every ingredients you could imagine. Specialty and ethnic markets resided on every corner in London and I even found a few in Nuremberg. I always lived In a place where you could hop online and order an ingredient as a last resort. China was different. I had to be a Recipe Nomad!
In Shanghai, specialty items are hard to come by and tends to result in 2 different scenarios:
- You find a much coveted ingredient and you think to yourself “Great! I found it!” But you don’t need it at that moment and just figure you’ll go back for it later. Later comes. Your so happy you know EXACTLY where to get it. So, you rush to Carrefour, Pines, CityShop, Mark and Spencer or a neighborhood market only to discover an empty spot where the ingredient once was. You snooze you lose. (This scenario probably explains my slight obsession with food hoarding. Maybe one day I’ll show you my Costco room).
- You find this ever so special ingredient, but it’s expensive. So expensive that you’re just like, Forget it! Cool Whip… oh how I miss you Cool Whip, but at 45RMB (nearly $8) for an 8oz tub, I just can’t justify keeping it stocked in the freezer. (I just picked up 2 tubs. Should last the year if I ration it….)
Case in point would be today’s missing ingredient- Ricotta Cheese. I saw it at Metro a few days ago. They always have it- but it’s just so darn expensive and if I don’t use it then it was just a waste of 40MGB (over $6!!!!).
I decided to use up 2 packets of gnocchi that I purchased on sale at Carrefour a few days ago. A buy one get one free deal means it’s close to expiration so I had to use it ASAP. I scoured a few recipes and then saw one for Spinach Ricotta Gnocchi. Sounded good! A quick scan of the ingredients and I realized I had them all, except ricotta. **ANNOYED** I know it’s possible to make homemade ricotta cheese, I just never had the courage to do it. Feeling motivated by my new quest as the Recipe Nomad, I scoured the Internet for a simple recipe, crossed my fingers and hoped it would work out.
I quickly found a really well-written recipe on The Kitchn. I love their website. Full of good recipes and really informative! The ingredients are all readily available and at less than 30RMB ($5) I could make 2 cups of Homemade Ricotta Cheese. It’s not a huge savings, but at least I won’t buy it and then have to throw it out for expiring before I could use it.
Yields 2 cups
Making your own ricotta cheese is so easy! All you need is milk and vinegar and a little bit of patience!
15 minCook Time
1 hr, 15 Total Time
- 1.5 liters Milk, not UHT
- 1/4 cup Vinegar
- Warm the milk to 200°F: Pour the milk into a large pot and set it over medium heat. Do not allow the milk to boil.
- Add the vinegar, gently stirring to combine. Allow to set for 10 minutes or until the milk curds float to the top and the whey is below. (add more vinegar- 1 tablespoon at a time- if it has not thoroughly separated)
- Set a cheese cloth over a large bowl.
- Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.
- Allow to drain for 10-60 minutes depending on how creamy you want the ricotta. The longer you drain it, the less creamy it will be. If the ricotta becomes too dry you can stir in 1-2 tablespoons of whey