Yield: 4 cups
Homemade Ricotta Cheese
This rich and creamy homemade ricotta will take your pasta-night to a new level! You won't believe how quick and easy it is.
Ingredients
- ½ gallon 8 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoon salt
- ⅓ cup lemon juice
- Cheese cloth
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Instructions
- Place the milk and heavy cream in a large pan and heat it until it just starts to boil. Stir occasionally and do not let it scorch.
- Remove the pan from the heat and add the salt and lemon juice. Stir well, place the lid on the pan, then let sit without disturbing for 30 minutes.
- Double or triple the cheesecloth and place in a colander. Pour the cheese into the cheesecloth and allow to drain.
- Once drained, remove from the cheesecloth and refrigerate until ready to use.
Notes
Storage: Homemade ricotta can be refrigerated in an airtight container for up to 5 days. Keep it away from strong-smelling foods like onions or chilis to avoid the transfer of odors. Additionally, don't store it in stainless steel bowls because it'll absorb a slightly metallic taste.
Nutrition
Serving: 1, Calories: 249kcal, Carbohydrates: 4g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 874mg, Sugar: 4g