1/2 Photos of Creamy Ricotta Cheese (Homemade)
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
My Private Note
Units: US | Metric
- 1Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- 2DO NOT LET THE MILK BOIL.
- 3Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- 4Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- 5Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- 6Transfer the curds to the colander with a slotted spoon.
- 7Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- 8Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- 9Transfer the ricotta to a bowl or use immediately.
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Nutritional Facts for Creamy Ricotta Cheese (Homemade)
Serving Size: 1 (2238 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 577.4
- Calories from Fat 389
- Total Fat 43.2 g
- Saturated Fat 26.0 g
- Cholesterol 148.9 mg
- Sodium 515.4 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 0.0 g
- Sugars 28.2 g
- Protein 18.9 g