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Creamy Homemade Ricotta
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
3
1/2 cup servings
Calories:
509 kcal
Course:
Side Dish, Condiments, Brunch
Ingredients
- 4 cups whole milk organic
- 1 cup heavy cream
- 3/4 cup buttermilk
- 1/2 teaspoon salt
Instructions
- Prepare a fine sieve over a large bowl. Line the sieve with several layers of cheesecloth or a clean tea towel.
- Measure all ingredients into a medium-sized heavy-bottomed pot. Place over medium heat and bring to a gentle boil. If you have a thermometer, attach it to the side of the pot.
- As the mixture heats, it will become grainy, and then, between 175°F and 200°F the liquid will separate and small curds will begin to form. Remove the pot from the heat.
- Gently ladle the curds into the cheesecloth. Once most of the curds are in the cloth, tip the pot and pour the whey into the cloth.
- Allow the ricotta to drain for a few minutes, longer if you want a firmer cheese. Enjoy the ricotta warm or transfer to a jar, cover and refrigerate for up to four days.
Cup of Yum
Nutrition Information
Calories
509kcal
(25%)
Carbohydrates
21g
(7%)
Protein
14g
(28%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Cholesterol
148mg
(49%)
Sodium
621mg
(26%)
Potassium
570mg
(12%)
Sugar
19g
(38%)
Vitamin A
1790IU
(36%)
Vitamin C
0.5mg
(1%)
Calcium
488mg
(49%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 3 1/2 cup servings
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 148mg | 49% |
| Sodium | 621mg | 26% |
| Potassium | 570mg | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 1790IU | 36% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 488mg | 49% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.