Homemade Ricotta
This homemade ricotta is creamy, milky, and shockingly good on warm bread. Once you make it, the store-bought stuff is tough to love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: about 2 1/2 cups ricotta
- Category: Cheese
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 8 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp fine salt
- 1 tsp citric acid dissolved in 1/2 cup water (can substitute 1/2 cup lemon juice)
Instructions
- Stir together milk, cream, salt, and half the citric acid mixture in a large pot. Warm gently over low heat, stirring as little as possible to prevent scorching while allowing the curds to form undisturbed.
- As the milk approaches 180°F on an instant-read thermometer, curds should begin to form and separate from the whey. If no curds form after a few minutes, add more citric acid mixture 1 tablespoon at a time until they appear. Once curds begin forming, stir as little as possible. Instead, gently tip the pot back and forth as the milk heats to check the separation. You should see pale yellow whey separating from the curds around the edges of the pot.
- Continue heating until the mixture reaches 190°F. The curds should be about the size of lentils. Turn off the heat and let sit undisturbed for 15 minutes.
- Meanwhile, line a colander with damp cheesecloth. Gently ladle the curds into the colander and let drain for at least 15 minutes or up to 1 hour, depending on your desired consistency (see notes below). Transfer to an airtight container and refrigerate for up to 1 week.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/4 cup
- Calories: 115
- Sugar: 4g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://www.withspice.com/blog/homemade-ricotta/