Homemade Ricotta Cheese Recipe

"With a little time and patience you can make ricotta at home, it's easy to make, you must make this in a heavy bottomed saucepan or you will run the risk of scorching"

Original is 1 serving

Metric US

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Ingredients

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3 quarts milk (full-fat)
2 cups plain yogurt (full-fat yogurt only)

1 cup heavy cream (whipping cream)
Salt

Nutritional

Serving Size: 1 (1345 g)
Calories 1178.4
Total Fat - 76.3 g
Saturated Fat - 46.5 g
Cholesterol - 274.7 mg
Sodium - 1160.4 mg
Total Carbohydrate - 73.7 g
Dietary Fiber - 0 g
Sugars - 70.5 g
Protein - 51.8 g
Calcium - 1820 mg
Iron - 0.6 mg
Vitamin C - 4.6 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Place a large piece of dampened cheesecloth inside a strainer. Place milk, yogurt, and cream in a HEAVY-BOTTOMED pot and place on stove over medium to medium-high heat, stirring occasionally and making sure it is NOT scorching on the bottom.

Step 2

Once the mixture begins to simmer cook for about 2-3 minutes or until it appears very curdled. Immediately pour the mixture through the cheesecloth lined strainer and let drain for at least 30 minutes.

Step 3

Once the cheese had drained thoroughly, gather the ends of the cheesecloth and twist gently to coax out excess liquid (do not squeeze too hard as a little bit of residual liquid is good and will keep the ricotta moist). Place the ricotta into a bowl and gently fold in a pinch of salt.