Description
This homemade ricotta is smooth and creamy, perfect for both sweet and savory dishes. It’s easy to make and far surpasses the store-bought variety.
Ingredients
Units
Scale
- 6 cups full cream milk (not ultra-pasteurized)
- 2 tablespoons white vinegar
- 1 teaspoon fresh lemon juice
Instructions
- Place the milk in a saucepan and attach a candy thermometer to the side. Heat over medium heat until the milk reaches 176 degrees Fahrenheit.
- Remove the saucepan from the heat and stir in the white vinegar and fresh lemon juice.
- Allow the mixture to sit undisturbed for 5 minutes. You will see the milk begin to curdle.
- Line a colander with a piece of fine cheesecloth and place it over a large bowl.
- Carefully pour the curdled milk into the cheesecloth-lined colander, allowing the whey to drain into the bowl below.
- Let the ricotta drain for about 1 hour, or until it reaches your desired consistency.
- Transfer the ricotta to a container and refrigerate. Use within one week.
Notes
Fresh ricotta will keep in your fridge for about a week. Swirl honey into some and use as a decadent topping for your breakfast toast, or use it as a delicious base for focaccia. For a firmer texture, let the ricotta drain longer. You can also use it as a stuffing for pasta or in desserts like cannoli.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 8
- Sodium: 50
- Fat: 6
- Carbohydrates: 8
- Fiber: 0
- Protein: 6
- Cholesterol: 20