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Nutrition Facts
Serving Size 1 (210g) Recipe makes 6 servings
Calories 148
Calories from Fat 83		(56%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 281mg		11%
Potassium 301mg		8%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.0g	0%
	Sugars 8.7g
Protein 6.6g		13%
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Homemade Ricotta

Recipe #215577 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kay00427
Mar 8, 2007

This is the easiest cheese recipe ever!! I found the recipe in Gourmet Magazine. I use 1% milk, but you can use any kind, whole, 2% or even skim milk. This produces about 2 cups of dry curd ricotta; you can make it creamier, by draining it for a shorter time, or by stirring some of the drained liquid back into the cheese. If you use lemon juice it makes a good ricotta for desserts, and the one using vinegar is excellent for main dishes. Either can be used interchangeably, it's all about preference. The lemon is very pronounced.

SERVES 6 (change servings and units)

Ingredients

2 pints 1% low-fat milk
1 cup cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice or vinegar
1 cheesecloth, to line sieve

Directions

1
Line sieve with cheesecloth and place in a large bowl. Set aside.
2
Bring milk, cream and salt to a boil over medium heat stirring often to prevent scorching.
3
When mixture boils, add lemon juice/vinegar and reduce heat to low. Stir constantly for 2 minutes until mixture curdles. When curdled, remove from heat and pour into prepared sieve .Allow to drain for 45 to 60 minutes. For creamier texture drain for 45 minutes, or add desired amount of drained liquid and stir. Will keep refrigerated for 2 days. Yields 2 cups.