Homemade Ricotta Recipe
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Prep Time
-
Cook Time
30m
Total Time
30m
This homemade ricotta recipe uses simple ingredients like whole milk and vinegar to create a creamy, delicious cheese that's perfect for spreading on toast or adding to pasta dishes. With just a few steps, you can enjoy the rich, homemade flavor of fresh ricotta in no time.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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Steps
1
Fill a pot with milk. Stir in salt, if using. Heat over medium heat until milk registers 185°F (85°C) on an instant-read thermometer. Add vinegar or lemon juice and stir briefly to incorporate. Curds should begin forming almost immediately; stop stirring as soon as they've formed throughout the pot.
2
Without stirring, continue to hold curdled-milk mixture at 185°F for 20 minutes. It's okay if the temperature fluctuates down to 175°F (79°C) or up to 190°F (88°C), but try to keep it in that zone for the full 20 minutes.
3
Line a fine-mesh strainer with paper towels or cheesecloth. Using a slotted spoon, transfer curds to strainer and let stand until excess liquid has drained away. Exactly how long to let it drain depends on whether you want a moister final product or a drier one. Do not try to pour all the milky liquid through the strainer, as this will clog it and prevent the liquid from flowing through.
4
Drained ricotta can be refrigerated, covered, for up to 2 days, though it is best when freshly made.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories520kcal
-
Fat24g
-
Saturated Fat13g
-
Carbohydrates38g
-
Fiber0g
-
Sugar38g
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Protein34g
-
Cholesterol76mg
-
Sodium430mg
Percent Daily Values are based on a 2,000 calorie diet.