Homemade Ricotta Cheese
Homemade Ricotta Cheese is surprisingly easy to make, only requiring 4 simple ingredients and 20 minutes of time. And tastes a million times better than store bought!
Servings: 6 (approx. 1 & 1/4 cups total)
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 3 tablespoons fresh squeezed, strained lemon juice
- 1 & 1/2 teaspoons kosher salt
Instructions
- Without stirring, pour all of the ingredients in a small heavy-bottom stainless steel saucepot; bring to a boil. Turn off the heat and set the saucepan aside until the mixture cools slightly, 5-10 minutes. (You’ll see the mixture separating into curds.)
- Line a strainer (or colander) with cheesecloth and place in a deep bowl (or in the sink.) Very gently scoop the curds out of the saucepan (don’t pour! which will break up the curds) and into the strainer to drain.
- That’s it! Serve warm or chill for later.NOTE: We've got a lot of recipes with ricotta cheese. Refer to the article for over 15 suggestions of how to use it!
Notes
What if I don't have a cheesecloth? If you don't have a cheesecloth, 2 layered coffee filters does the trick, too!
Don't discard the liquid/whey. Unfortunately, it takes a lot of liquid to get a mere 1 & 1/4 cups of product. But don’t waste it. Use the reserved liquid (whey) to replace water or milk in any yeast bread recipe, and also for cooking rice or pasta!
What to make with ricotta cheese? We've got a lot of recipes with ricotta cheese. Refer to the article for over 15 suggestions!
Nutrition
Calories: 238kcal · Carbohydrates: 9g · Protein: 6g · Fat: 20g · Saturated Fat: 12g · Cholesterol: 71mg · Sodium: 666mg · Potassium: 252mg · Sugar: 8g · Vitamin A: 847IU · Vitamin C: 3mg · Calcium: 210mg · Iron: 1mg