Homemade Ricotta

Homemade Ricotta might be just the side dish you are searching for. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 215 calories, 6g of protein, and 17g of fat per serving. This recipe serves 8 and costs 44 cents per serving. 52 people were glad they tried this recipe. A mixture of whole milk, kosher salt, white wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Fountain Venue Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 46%, this dish is solid. Try homemade ricotta, Homemade Ricotta, and Homemade Ricotta Cheese for similar recipes.

Servings: 8

 

Ingredients:

1 cup heavy cream

1 kosher teaspoon salt

3 tablespoons white wine vinegar (could substitute fresh lemon juice)

6 cups whole milk

Equipment:

cheesecloth

colander

bowl

pot

Cooking instruction summary:

Line a large colander with a layer of cheesecloth (or, better yet, use an old, clean t-shirt from which you have cut a big square piece of material) and place it over a large bowl.Slowly bring milk, cream, and salt to a rolling boil in a heavy pot, stirring occasionally to prevent scorching. Remove from heat, gently stir in the vinegar, and let stand without stirring for 30 minutes. The mixture will have separated into white curds and clear whey.Pour the mixture into the lined colander, and let it drain for at least 1 hour. After an hour, you will have a tender, spreadable ricotta. After two hours, the mixture will be spreadable but a bit firmer, almost like cream cheese.Once you achieve the consistency you desire, enjoy immediately or cover and refrigerate; the ricotta will keep for approximately 3 days.

 

Step by step:


1. Line a large colander with a layer of cheesecloth (or, better yet, use an old, clean t-shirt from which you have cut a big square piece of material) and place it over a large bowl.Slowly bring milk, cream, and salt to a rolling boil in a heavy pot, stirring occasionally to prevent scorching.

2. Remove from heat, gently stir in the vinegar, and let stand without stirring for 30 minutes. The mixture will have separated into white curds and clear whey.

3. Pour the mixture into the lined colander, and let it drain for at least 1 hour. After an hour, you will have a tender, spreadable ricotta. After two hours, the mixture will be spreadable but a bit firmer, almost like cream cheese.Once you achieve the consistency you desire, enjoy immediately or cover and refrigerate; the ricotta will keep for approximately 3 days.


Nutrition Information:

Quickview
Calories
Protein
Total Fat
Carbs
4% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Ricotta Cheesecake - Super Easy Homemade Cheesecake Recipe

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

To add nutrition, a lot of milk, juice, and yogurts enrich the food with EPA and DHA omega-3 fatty acids. In other words, your OJ contains fish oil.

Food Joke

A brain walks into a bar and says, "I'll have a pint of beer please." The barman looks at him and says "Sorry, I can't serve you." "Why not?" askes the brain. "You're already out of your head."

Popular Recipes
Chicken, bacon and corn pot pies

Simply Delicious Food

Apple Butter Rugelach

Bakerita

Easy Chicken Shawarma Appetizers with Dipping Sauce

This Mama Cooks

Roasted Pork Belly with Honey

China Sichuan Food

Chicken Cordon Bleu Roll-ups

Cinnamon Spice and Everything Nice