Homemade Ricotta Cheese
Recipe: #23731
May 10, 2016
Categories: Gluten-Free, Low Carbohydrate, No Eggs Vegetarian, Heavy Cream, Yogurt, Kosher Dairy, more
"Why make homemade ricotta? Because you can, and because the end result is so much better than most store supermarket kinds, making it yourself is also less expensive than buying fresh ricotta at a market. The real Italian ricotta is made with a mixture of sheep and goats milk, and you can use it in place of whole milk, of course, sheep and goat milk is not readily available for most of us. Makes about 1 1/2 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (373.2 g)
- Calories 284.6
- Total Fat - 18.3 g
- Saturated Fat - 10.8 g
- Cholesterol - 64.3 mg
- Sodium - 745.1 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 0.2 g
- Sugars - 16.7 g
- Protein - 12.9 g
- Calcium - 411.4 mg
- Iron - 0.2 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
Step 2
In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a slow-boil and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
Step 3
Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Tips
No special items needed.
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