Homemade Ricotta

7
Servings
5m
Prep Time
4-24h
Cook Time
4h 5m
Ready In


"Making homemade ricotta is one of the easiest things, and the taste is so much better than store bought - it is creamy and fresh tasting. Three (3) ingredients are all that is needed. Ricotta is one of those items that I always love to have on hand; not only for cooking; but used in appetizers, or with fresh fruit and topped with honey. The list is endless. This is my basic recipe. For a wonderful light appetizer, see my Lemon and Herb Ricotta Bruschetta, also posted here on Zazz. Cooking time includes refrigeration."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (188.3 g)
  • Calories 294.9
  • Total Fat - 22.2 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 74.4 mg
  • Sodium - 381.9 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 3.1 g
  • Sugars - 0 g
  • Protein - 3.7 g
  • Calcium - 75.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

You will need a heavy bottomed pot, a strainer or colander, cheese cloth and a big bowl.

Step 2

Step 1 ... Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander.

Step 3

Step 2 ... In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium high heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a few times, wait 5 minutes, and then pour into the strainer or colander with the cheese cloth.

Step 4

Step 3 ... You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Drain any liquid out of the bowl, put the ricotta back on the bowl and cover well with plastic wrap. Refrigerate.

Step 5

Step 4 ... Just make sure as it sets in the refrigerator that none of the liquid in the bowl touches the bottom of the ricotta. You may need to drain it again. Personally, I like to let mine set over night, but at least 4 hours to cool down, rest and to make sure all the liquid has drained out.

Step 6

ENJOY!

Tips & Variations


No special items needed.

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