Homemade Ricotta Cheese
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Line a large colander with 2 layers of cheesecloth and place over a large bowl
2
In a 5 to 6 quart pot over medium heat, heat milk, cream, and salt, stirring occasionally to avoid scorching, until mixture foams and comes to a boil
3
Reduce heat to low and add lemon juice
4
Simmer, stirring, until mixture curdles, 2 minutes for small curds
5
If you'd like a larger, dryer curd, continue to simmer an additional 2 minutes
6
Pour mixture into cheesecloth lined colander and drain 10 to 15 minutes or until desired texture is achieved
7
Empty liquid from bowl if necessary to ensure proper draining
8
Reserved whey can be used in smoothies or soup
9
Chill ricotta until ready to use
10
Serve spread onto crostini with a drizzle of olive oil, dollop over pasta or pizza, or stir into scrambled eggs
11
Ricotta will keep in the fridge for 1 week
12
Line a large colander with 2 layers of cheesecloth and place over a large bowl
13
In a 5 to 6 quart pot over medium heat, heat milk, cream, and salt, stirring occasionally to avoid scorching, until mixture foams and comes to a boil
14
Reduce heat to low and add lemon juice
15
Simmer, stirring, until mixture curdles, 2 minutes for small curds
16
If you'd like a larger, dryer curd, continue to simmer an additional 2 minutes
17
Pour mixture into cheesecloth lined colander and drain 10 to 15 minutes or until desired texture is achieved
18
Empty liquid from bowl if necessary to ensure proper draining
19
Reserved whey can be used in smoothies or soup
20
Chill ricotta until ready to use
21
Serve spread onto crostini with a drizzle of olive oil, dollop over pasta or pizza, or stir into scrambled eggs
22
Ricotta will keep in the fridge for 1 week