Description
This homemade ricotta cheese is smooth, creamy, and free from stabilizers, offering a fresher taste than store-bought versions.
Ingredients
Units
Scale
- 8 cups whole milk (do not buy ultra-pasteurized, because the recipe will not work)
- 1/2 cup cream
- 1/2 teaspoon kosher salt
- 4 tablespoons freshly squeezed lemon juice (about 2 juicy lemons worth)
Instructions
- Combine milk, cream, and salt in a large non-reactive pot, such as stainless steel, and place over medium-high heat.
- Using a candy thermometer, clip it to the side of the pot and bring the mixture to 190°F, stirring occasionally to prevent scorching.
- Once the mixture reaches 190°F, remove the pot from the heat and add the freshly squeezed lemon juice. Stir gently to combine.
- Let the mixture sit undisturbed for 5-10 minutes. During this time, the curds will separate from the whey.
- Line a fine-mesh strainer with cheesecloth and set it over a large bowl.
- Carefully pour the curds and whey into the strainer 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 container and refrigerate until ready to use. It will keep for up to 3 days.
Notes
Use whole milk that is not ultra-pasteurized for best results. Homemade ricotta is versatile and can be used in baked goods, pasta dishes, or simply spread on toast. Store in an airtight container in the refrigerator for up to 3 days. Adjust the draining time to achieve your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 11
- Sodium: 150
- Fat: 12
- Carbohydrates: 11
- Fiber: 0
- Protein: 9
- Cholesterol: 40