This Italian chef explains how to make ricotta at home in 15 minutes!


    No more ricotta in the fridge? Don’t panic, you can make ricotta at home super easy! Discover Chef Simone Zanoni’s recipe.

    On toast as an appetizer, as a topping for lasagna or even as a dessert, in cheesecake, ricotta It slips into many everyday recipes so it’s always helpful to have a jar on hand. Did you just finish your last bowl? No need to rush into the races, you can Prepare it yourself in just a few steps very simple. Here’s how to make ricotta at home with the recipe Simone Zanoni, restaurant chef George Four Seasons Hotel George V in Paris.

    Ingredients for Homemade Ricotta Simone Zanoni

    To prepare ricotta at home, the chef recommends using fresh whole milk, which can be found in the refrigerated section.

    • 2 liters of fresh full fat milk
    • 70 grams of lemon juice
    • 1 pinch of salt

    Steps to make ricotta Simone Zanoni at home

    For this recipe, you will need a large saucepan, a whisk, a large bowl, a fine-mesh strainer, and a clean kitchen towel to strain out the ricotta.

    1. In a saucepan, heat the milk until it gets hot It almost boils : The temperature reached should be between 85 and 90 degrees Celsius. Turn off the fire.
    2. Milk salt then Add lemon juice Strain it with a fine sieve. Whisk the ingredients together until the milk starts to curdle.
    3. cover f Let’s stand for ten minutes in the tagine.
    4. Place the strainer over the bowl and squeeze out the ricotta using the towel above to catch the whey.
    5. Let it drip until it completely abandons its water. When the ricotta becomes compact, place it in a container in the refrigerator to store.

    Your ricotta is ready! You can use it as is or Drizzle with olive oila pinch of salt and a cycle of pepper mill for added indulgence.