How To Make Ricotta Cheese
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Resting Time
1 hr
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Total Time
1 hr 20 mins
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Servings
16 ounces
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Calories
141 kcal
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Course
Condiments, Snacks
How To Make Ricotta Cheese
Description
This ricotta cheese recipe starts by bringing whole milk and heavy cream to a boil in a large pot. Once boiling, lemon juice and salt are stirred in, causing the milk proteins to curdle and separate from the whey. The mixture sits to complete the curdling process.
The curds are then poured into a cheesecloth-lined sieve set over a bowl to drain for about two hours, resulting in thickened ricotta cheese. This homemade ricotta is rich due to the added cream and has a mildly salty, fresh taste. The texture is smooth but slightly grainy, typical of fresh ricotta.
This cheese can be used in various dishes or enjoyed fresh. Alternative variations include substituting heavy cream with additional whole milk or using low-fat milk for a lighter result. The ricotta lasts about a week refrigerated when stored properly in an airtight container.
Ingredients
- 4 cups milk whole
- 2 cups heavy cream
- 1/4 cup lemon juice fresh
- 1 1/2 - 2 teaspoons salt sea salt
Instructions
- Pour the milk and cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner.
- Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.
- Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait.
- Allow the ricotta to drain, separating the curds and whey, for about two hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.
Notes
- This ricotta is rich from using whole milk and heavy cream, but you can substitute heavy cream with more whole milk or even low-fat milk for a lighter version.
- Store ricotta in an airtight container in the refrigerator; it keeps for about one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16ounces
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 141kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 47mg | 16% |
| Sodium | 546mg | 23% |
| Potassium | 107mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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