Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.
Ingredients
- 1 quart whole milk
- ½ cup heavy cream
- ¼ cup plain whole yogurt
- 1 ½ teaspoons lemon juice
- ½ teaspoon kosher salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
261 calories; 19 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 8 grams protein; 67 milligrams cholesterol; 413 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/2 cups
Preparation
- Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
About 30 minutes
Dining and Cooking