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 (1.9 L) whole milk (do not buy ultra-pasteurized, because the recipe will not work)
- 1/2 cup (120 ml) cream
- 1/2 tsp kosher salt
- 4 tbsp (60 ml) 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: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 11
- Sodium: 150
- Fat: 12
- Carbohydrates: 11
- Fiber: 0
- Protein: 9
- Cholesterol: 40