Ricotta Cheese from Scratch
Ricotta Cheese from Scratch is better than any packaged Ricotta product you can buy. It's also much cheaper to make and fun to put together. Recipe adapted from Melissa Clark via the New York Times.
Servings: 12 servings
Ingredients
- 2 quarts whole milk do not use sim or reduced fat milk.
- 1 cup heavy cream
- 1/2 cup plain whole yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- Take a cheese cloth, unfold it and refold it into 4 layers. Line a colander with the cheese cloth and set it over a large bowl.
- Using a large sauce pan, whisk all ingredients together over medium high heat. Bring to low simmer and continue to stir until the contents start to curdle. (For larger curds and a bit of a drier ricotta, simmer for an additional 2 minutes while continuing to stir.) Carefully pour mixture into colander to drain.
- Stop draining after a few minutes, depending on how dry you like your ricotta. Be sure that the colander is not sitting in drained whey during this process. Transfer to an airtight container and store for up to two weeks in the refrigerator.
Notes
We wanted larger curds for our ricotta and so near the end of the simmering process, we added a little bit of vinegar to the pot. This seemed to work well.
Both the ricotta and resulting whey can be frozen. Airtight and airless are always best, when preserving and reusing foods with this method of preservation.
Nutrition
Calories: 171kcal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 274mg | Potassium: 239mg | Sugar: 8g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 1mg
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