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
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Related Videos:

Ricotta Cheesecake - Super Easy Homemade Cheesecake Recipe

 

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Food Trivia

When taken in large doses nutmeg works as a hallucinogen.

Food Joke

Mother Teresa dies and of course goes directly to heaven. God greets her and asks her, "After you get familiar with this place, how about we have dinner together?" "I would love to eat dinner with you!" Later that evening they meet up for dinner and she takes a seat at the dining room table. God is in the kitchen and starts preparing a very simple meal: one can of tuna fish and some crackers. Through some cracks in the floor, Mother Teresa looks down at Hell; she sees fire and red hot flames with hundreds of thousands of people, and they are dining on lobster, fine wine, chocolate cakes, steaks, pancakes, row after row of fine food. Mother Teresa can't help but ask, "God, look at how they're eating down there. Shouldn't we be dining even better than Hell? You are just serving canned tuna and crackers..." God says, "Well, I figure since it's just the two of us, why cook?"

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