Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

Arrow
Printer

Homemade Ricotta Cheese

Friday, September 20, 2019
timer
Total time
1 hour
watch_later
Preparation time
5 minutes
pie_chart
Portions
12

While not quite the real thing, this creamy, smooth ricotta-style cheese is totally worth the effort. Serve with a drizzle of honey, or a sprinkle of freshly cracked black pepper and some lemon zest.

Ingredients
or2 quarts of whole milk (not ultra-pasteurized)
or1 cup heavy whipping cream
or1 teaspoon Kosher salt
or3 tablespoons white vinegar (or lemon juice)
Preparation
1.
In a large, heavy bottom saucepan, bring the milk and cream to a simmer, heating slowly so that the milk doesn't scald.
2.
When the milk is just starting to bubble, add the salt and vinegar, and stir to combine. Let the mixture sit for a few minutes, or until you start to see small curds form.
3.
Pour the mixture slowly through a cheesecloth-lined strainer, reserving the whey for another use.
4.
Let the ricotta drain for about 5 minutes. The longer it drains, the more firm it will become.
5.
Serve warm, or at room temperature.
Nutritional information
Per 100 gPer portion (177 g)% DRI
Energy76 kcal134 kcal7 %
Fat5 g9 g14 %
Fatty acids, total saturated3 g5 g27 %
Cholesterol16 mg28 mg9 %
Sodium151 mg267 mg11 %
Carbohydrate5 g8 g3 %
Sugars5 g9 gremove
Fiber0 g0 g0 %
Protein3 g5 gremove