Description
Homemade ricotta cheese is simple to make and offers a fresh, creamy flavor that store-bought versions can’t match.
Ingredients
Units
Scale
- 2 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons freshly squeezed lemon juice
Instructions
- In a medium, non-reactive saucepan, combine the whole milk, heavy cream, and salt. Stir occasionally to prevent scorching.
- Using a candy thermometer, heat the mixture to 190°F (88°C). Once it reaches this temperature, remove the saucepan from the heat.
- Stir in the freshly squeezed lemon juice gently and let the mixture sit undisturbed for 5 minutes. The mixture will curdle.
- Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the sieve and let it drain for at least 1 hour. For a creamier texture, drain for a shorter time; for a firmer texture, drain longer.
- Transfer the ricotta to a bowl and use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Serve the ricotta on toasted baguette slices with olive oil, salt, and pepper for a delicious appetizer. Add a drizzle of honey for a sweet twist. The ricotta can be stored in an airtight container in the refrigerator for up to 3 days. Adjust the draining time to achieve your desired texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 5
- Sodium: 200
- Fat: 8
- Carbohydrates: 5
- Fiber: 0
- Protein: 6
- Cholesterol: 30