Homemade Ricotta
User Reviews
4.7
18 reviews
Excellent
-
Servings
12 ounces
Homemade Ricotta
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Adapted from here.
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Ingredients
- 1 quart milk whole
- 1/2 cup heavy cream
- 1/4 cup plain Greek yogurt whole/full fat; regular plain yogurt acceptable
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- olive oil for serving
- lemon zest for serving
- black pepper freshly ground, for serving
- sea salt flaky, for serving
Instructions
- In a medium saucepan, add whole milk, heavy cream, greek yogurt, lemon juice and kosher salt, whisking to combine. Bring to a simmer over medium-high heat and cook until the mixture begins to curdle.
- While the mixture is warming up, line a colander with 4 layers of cheesecloth*. Set the lined colander over a tall bowl.
- Once the mixture curdles, pour into the colander. Let drain for about 5 minutes for a creamier ricotta. Drain for about 15 minutes for a dry ricotta. Transfer the ricotta to an airtight container and store in the refrigerator.
- I like to enjoy this ricotta with a drizzle of olive oil, a light grating of lemon zest, several turns of black pepper and flaky sea salt on top. But really, you can use this in any recipe that calls for ricotta. Keep in mind that this ricotta is salted, so adjust seasoning accordingly.
Notes
- *I recently discovered that you can reuse cheesecloth! Simply rinse out any leftover particles under hot, running water, then hang to dry. I wouldn't recommend reusing cheesecloth that has come in contact with meat or fish though.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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