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Homemade Ricotta Cheese
Makes about 1 cup
Time 1 hr 35 min
This fresh cheese is easy to make and delicious in both savory and sweet dishes. For a fresh summer dessert, top cheese with honey and fresh organic berries. Look for cheesecloth in the housewares section of the store.
Special Diets:
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream or half and half
- 1/4 teaspoon fine sea salt
- 2 tablespoons lemon juice
Method
Line a colander with two layers of cheesecloth and place it over a large bowl.
In a large saucepan over moderate heat, bring milk, cream and salt to a boil.
Stir gently and occasionally to keep milk from scorching.
Add lemon juice and simmer, stirring until mixture curdles, separating into curds and whey, about 2 minutes.
Cover the pot, remove from the heat and let stand for 20 minutes.
Pour mixture into the cheesecloth-lined colander and let it drain for about an hour.
Discard liquid and put ricotta in a covered container and refrigerate. Use within three days.
Nutritional Info:
Per serving: About 1/4 cup, 250 calories (170 from fat), 19g total fat, 11g saturated fat, 65mg cholesterol, 250mg sodium, 13g carbohydrates (0g dietary fiber, 11g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream or half and half
- 1/4 teaspoon fine sea salt
- 2 tablespoons lemon juice