Homemade Ricotta
Learn how to make the best homemade ricotta cheese that’s ready in minutes, with ingredients you may already have on hand!
Servings: 4 servings
Calories: 314kcal
Cost: 2
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 Tablespoons fresh-squeezed lemon juice
Instructions
- In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer.3 cups whole milk, 1 cup heavy cream, Pinch of kosher salt
- Turn off the burner (don’t move the pot) and immediately and slowly stir in the lemon juice, using a figure-8 stirring motion. Let the mixture rest undisturbed for 10-15 minutes.2 Tablespoons fresh-squeezed lemon juice
- Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth.
- Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.
Video
Notes
Yield: 1 cup ricotta. Serving Size: 1/4 cup.
Use Ricotta in Lemon Ricotta Pancakes, One Pan Skillet Lasagna, White Pizza, Stuffed Shells, Manicotti, and Lasagna Soup!
Or, serve fresh ricotta on top of focaccia, with a drizzle of honey.
Nutrition
Calories: 314kcal | Carbohydrates: 11g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 89mg | Sodium: 86mg | Potassium: 339mg | Fiber: 0.02g | Sugar: 11g | Vitamin A: 1172IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 0.1mg
Recipe Link
Recipe Video
