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Homemade Ricotta Cheese: Easy, Peasy

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6 Servings 1x

Description

This is a light and tasty appetizer. Your friends will think you slaved when you tell them the ricotta is homemade.


Scale

Ingredients

  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar

Garnish

  • olive oil
  • lemon zest
  • lemon juice
  • cracked pepper

Instructions

  1. Heat milk, cream, and salt in a heavy-bottomed pot over medium-low heat.
  2. As the milk begins to warm, stir gently, almost continuously so the milk mixture does not scorch.
  3. Once milk mixture heats to 180 degrees F., remove from heat and add vinegar.
  4. Stir once or twice to distribute vinegar, then leave milk undisturbed for 5 minutes.
  5. Line a colander with cheesecloth, or other material (I use a clean men’s handkerchief) and pour the milk mixture into the colander.
  6. Allow ricotta to drain, until desired consistency from 5 – 20 minutes. The more time the ricotta drains, the drier the curds will be.
  7. Spread on a serving platter, drizzle with olive oil, lemon zest, lemon juice and top with cracked pepper.

Notes

If you don’t serve it right away, store the ricotta in the refrigerator for up to 7 days.


Nutrition

  • Calories: 168.99 kcal
  • Sugar: 8.77 g
  • Sodium: 271.42 mg
  • Fat: 12.62 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 8.36 g
  • Protein: 5.53 g
  • Cholesterol: 43.44 mg
White plate with a sage colored napkin lying the center tied twine and adorned with a single sage leaf. The plate is sitting on a wooden table with a fork, a glass, and a white bowl.

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