It's true! You can make your own Ricotta. You won't believe how easy it is! Use it in your favorite lasagna recipe, stuff it into cannoli or simply spread it on toast with fresh fruit.
Total TimePrep: 5 min. Cook: 20 min. + standing
Makesabout 2 cups
- 2 quarts whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 3 tablespoons white vinegar
- 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.
Nutrition Facts1/4 cup: 251 calories, 19g fat (11g saturated fat), 58mg cholesterol, 261mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 9g protein.
Originally published as Homemade Ricotta in How To January_March 2017
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