Homemade Ricotta

Homemade ricotta tastes so much better than store bought that it can stand alone as the star of the show, and it’s surprisingly easy to make. 

I discovered homemade ricotta several years ago, and just can’t go back. It’s so much more flavorful that anything I’ve ever had in a grocery store, and so super easy to make. I love it spread on a thick slice of crusty sourdough, strawberries and drizzle of honey optional (but definitely welcome).

Basically ricotta is just curdled milk in a controlled way. Old school true ricotta is made with very fresh (not past 1 hour old) whey after making other cheeses to curdle the milk, but I’m guessing most of you don’t have access to that. So I used fresh lemon juice. You can use vinegar as well, but make sure you go with a mild tasting and very light colored vinegar as it’ll effect color and flavor a little. 

And you know how I don’t do low fat? Don’t skimp here. Really. I mean it. Get the best quality milk and cream you can afford and just indulge on the loveliness. Depending on the milk and cream you use, you’ll get roughly 2 cups of ricotta from 5 cups whole milk and 1 cup cream. 2 cups of pure heaven. 

And no need to feel wasteful, you can use the whey from your ricotta to water your plants. Weird? Maybe. But it’s actually highly nutritious and your plants will thank you.

You could also use this whey to soak grains, seeds, and nuts in to remove harmful anti-nutrients to make them digestible. More on that here.

Enjoy!

Homemade Ricotta

2017-05-31 04:47:00

Homemade ricotta tastes so much better than store bought that it can stand alone as the star of the show, and it's surprisingly easy to make.

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1578 calories

69 g

448 g

128 g

44 g

78 g

1525 g

2986 g

63 g

0 g

41 g

Nutrition Facts

Serving Size

1525g

Amount Per Serving

Calories 1578

Calories from Fat 1135

% Daily Value *

Total Fat 128g

197%

Saturated Fat 78g

388%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 35g

Cholesterol 448mg

149%

Sodium 2986mg

124%

Total Carbohydrates 69g

23%

Dietary Fiber 0g

1%

Sugars 63g

Protein 44g

Vitamin A

110%

Vitamin C

28%

Calcium

154%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 5 cups whole milk
2. 1 cups heavy cream
3. 1 teaspoon kosher salt
4. 1/4 cup lemon juice, white wine vinegar, white balsamic vinegar, or other light colored acid that you like

Instructions

1. Set a large sieve or colander over a large bowl. Lay a double layer of cheesecloth or a clean kitchen towel in the colander.
2. In a medium saucepan, combine the milk, cream, and salt. Heat over medium heat until just before boiling point, at approximately 200°F. Immediately take off of the heat. Add the lemon juice and gently give it a stir. Allow the mixture to sit for about 1 minute to curdle.
3. Carefully pour the mixture into the cheesecloth-lined colander. Let it drain for about 30 minutes, occasionally stirring and scraping up sides and bottom. The longer you let it drain, the thicker the ricotta will be. Store in the refrigerator for up to 5 days.

By Lillian Wilkins

beta

calories

1578

fat

128g

protein

44g

carbs

69g

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Scratch Eats http://www.scratch-eats.com/

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