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Photo Credit: Elizabeth Newman

Fresh Homemade Ricotta

3 MINPrep Time
10 MINCook Time
4 cupsServings
by Giadzy
Member Exclusive
Photo Credit: Elizabeth Newman
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Ricotta so light and fluffy it will be hard to let it cool down completely before diving in. Try this served still warm on a plate dusted with sugar and cocoa powder like Giada would do with her grandfather Dino. Or you can pile it on a thick piece of toast with flake salt, red pepper flakes and olive oil. No matter how you serve it, it’s delicious!

Fresh Homemade Ricotta
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Fresh Homemade Ricotta

Rated 5.0 stars by 1 users

Category

Appetizer

Servings

4

Prep Time

3 minutes

Cook Time

10 minutes

Ingredients

  • 1/2 gallon organic whole milk, not ultra pasteurized
  • 1 1/2 cups heavy cream
  • 2 ½ teaspoons kosher salt
  • 1/4 cup lemon juice

Instructions

  1. Line a colander with 4 layers of cheese cloth and place over a large bowl.
  2. In a large pot combine the milk, heavy cream and salt. Place over medium high heat and bring almost to a simmer. Small bubbles should be forming around the edge of the pan. Stir in the lemon juice and reduce the heat to maintain a whisper of a simmer. Cook until the mixture starts to curdle and a thick layer of large curds form on the surface, about 2 minutes.
  3. Carefully pour the mixture into the cheesecloth-lined colander to strain. Allow it to drain for 5 minutes. It's important not to let it sit for much longer, as it will become drier as it cools, and the texture while warm may be misleading.
  4. Cool to room temperature and transfer to an airtight container to store in the refrigerator for up to 5 days.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
604
Amount/Serving % Daily Value
Carbs
27 grams
Protein
18 grams
Fat
48 grams
Saturated Fat
30 grams
Cholestrol
150 milligrams
Sodium
1378 milligrams
Sugar
28 grams
Trans Fat
1 grams

Let’s Cook

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