Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + standing

Ingredients

  • 2 quarts whole milk
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar

Directions

Line a large strainer with two layers of cheesecloth, dampened with water; place over a large bowl. In a Dutch oven, bring milk, cream and salt just to a boil over medium heat, stirring occasionally to prevent scorching. Remove from heat. Stir in vinegar; let stand until curds form, about 5 minutes.
Pour into prepared strainer. Let stand until ricotta thickens to desired consistency, 30-60 minutes. Discard liquid. Store in a covered container in the refrigerator up to 5 days. Yield: about 2 cups.
Originally published as Homemade Ricotta in How-To's Winter 2017

Nutritional Facts

1/4 cup: 251 calories, 19g fat (11g saturated fat), 58mg cholesterol, 261mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 9g protein.

  • 2 quarts whole milk
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar
  1. Line a large strainer with two layers of cheesecloth, dampened with water; place over a large bowl. In a Dutch oven, bring milk, cream and salt just to a boil over medium heat, stirring occasionally to prevent scorching. Remove from heat. Stir in vinegar; let stand until curds form, about 5 minutes.
  2. Pour into prepared strainer. Let stand until ricotta thickens to desired consistency, 30-60 minutes. Discard liquid. Store in a covered container in the refrigerator up to 5 days. Yield: about 2 cups.
Originally published as Homemade Ricotta in How-To's Winter 2017

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