D.I.Y. Ricotta
Recipe: #11191
November 16, 2013
Categories: 5 Ingredients Or Less, Gluten-Free Low Carbohydrate, No Eggs, Milk, Heavy Cream, more
"A quick fresh cheese from chef Nancy Silverton (Mozza). Only four ingredients and 30 minutes to deliciousness! It's not a "true" ricotta, but it's much better than anything you'll find in the mass packaging in the grocery! I left the recipe as written, but have found that the vinegar works much better than the lemon juice. Do not use low-fat or ultra-pasteurized milk. They leftover whey can be used to make pizza dough, or you can feed it to your dogs. Mine love it!"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1135.5 g)
- Calories 1029.3
- Total Fat - 76.9 g
- Saturated Fat - 46.3 g
- Cholesterol - 272.2 mg
- Sodium - 4563.4 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 0.7 g
- Sugars - 48.6 g
- Protein - 34.2 g
- Calcium - 1214.1 mg
- Iron - 0.5 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine all ingredients in a saucepan and bring just to a boil without stirring.
Step 2
Immediately remove pan from heat. Add the lemon juice or vinegar and stir gently for 30 seconds. Add the salt and stir gently for 30 seconds.
Step 3
Let mixture stand for 15 minutes at room temperature. In a bit, the curds will begin to separate from the whey.
Step 4
If only a few curds form, the lemon may not be acidic enough; add another 1 tbsp lemon juice, gently stirring so you don't break up the curds too much Let stand for 5 minutes.
Step 5
Using a large straining spoon, spoon curds into a cheesecloth-lined sieve set over a large bowl and let drain.
Step 6
The longer you drain, the denser and more flavorful the cheese will be.
Tips
- Colander
- Ultra-fine cheesecloth
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