Homemade Ricotta Cheese
Created by KittenCal on May 10, 2016
- Servings: 3
- Prep Time: 15m
- Cook Time: 5-15m
- Recipe #23731
Ingredients
- 4 cups whole milk (NOTE: ultra-pasturized milk is NOT recommended, the ultra pasteurization changes the sugars and proteins)
- 1/2 cup heavy whipping cream
- 2 ounces yogurt (plain, full-fat, 1/4 cup, sour cream will work also)
- 1 1/2 tablespoons lemon juice (or 2 tablespoons white vinegar)
- 1/2 teaspoon kosher salt
How to Make
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Step 1: Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
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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.)
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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.
Nutritional Facts
- 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