Description
Creamy, dreamy homemade ricotta—so easy to make with just three ingredients! Perfect for pasta, or enjoy it simply with crusty bread.
Ingredients
Units
Scale
- 1 gallons (3785 ml) Whole Milk
- 2 tsp Salt
- 2/3 cups (148 ml) fresh Lemon Juice
Instructions
- In a large stock pot or Dutch oven, add the milk and heat over medium heat to 200°F (93°C). Do not let the milk come to a boil.
- Remove the milk from the heat, add the salt and lemon juice, stir, and allow to rest for 10 minutes.
- Place a colander or sieve over a large pot, line it with a double layer of cheesecloth, and transfer the curds using a slotted spoon to drain.
- Pour in the remaining liquid (whey) and any remaining curds. Allow to drain for 10 minutes to 1 hour. Reserve about 1/2 to 1 cup of whey.
- Once drained, store the ricotta in an airtight container in the refrigerator for up to a week.
Notes
- For a richer flavor, use whole milk with a higher fat content.
- If the ricotta is too thick, whisk in a little of the reserved whey to reach your desired consistency.
- To prevent curdling, ensure the milk doesn’t boil. Use a thermometer for accurate temperature control.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 1
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 3
- Protein: 8
- Cholesterol: 20