Fresh Homemade Ricotta
Fresh Homemade Ricotta is so good, you'll want to eat it with a spoon. With only 4 ingredients, you can make your own rich, creamy, and smooth ricotta cheese and you’ll never settle for store bought again!
Servings: 16 Servings
Calories: 124kcal
Ingredients
- 8 cups whole milk ½ gallon
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ¼ cup lemon juice
Instructions
- Bring milk and cream to a simmer, stirring occasionally to prevent scorching the bottom of the pan. If using a thermometer, bring it to at least 185°F up to 195°F, or until there is a lot of steam and little bubbles at the edge of the pot.
- Remove the pan from the heat. Add the salt and stir. Drizzle your lemon juice all over the surface of the liquid. Stir it very gently with a wooden spoon or silicone spatula to disperse the lemon juice throughout the mixture. Allow lemon juice to work its magic for 10 to 15 minutes. Curds will begin to form almost immediately.
- Using a ladle or a slotted spoon, gently lift the curds out of the pot and into a colander that has been lined with cheesecloth (save at least ½ cup of the whey liquid. I’ll tell you why in a minute).
- Fold the edges of the cheesecloth over the top and allow the cheese to drain for at least 30 minutes, and up to an hour, depending on how firm you want your cheese. One hour will give you the consistency of most store-bought ricotta. Cover and refrigerate until ready to use.
Notes
If you find that the cheese consistency is firmer than you would like, you can add back a little of the reserved whey and stir it in.
You can store fresh ricotta in the refrigerator for 4-5 days, in an airtight container.
Nutrition
Calories: 124kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 202mg | Potassium: 171mg | Fiber: 1g | Sugar: 6g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 1mg