Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Homemade Ricotta Recipe
    Lost? Site Map

    Creamy Homemade Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Jencathen's Note:

    This recipe was found online at a food blog. The link is http://www.injennieskitchen.com/2009/09/creamy-homemade-ricotta/ She looks like she has lots of other yummy recipes. I haven't made this yet, but will be making tomorrow to use in my lasagna.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine milk, cream, buttermilk and salt in a 4 quart pot over medium heat.
    2. 2
      Bring to a gentle boil.
    3. 3
      As the curds begin to separate from the whey, you'll see little white flecks pop to the surface and the milk will turn into a cloudy, watery-looking liquid.
    4. 4
      Let it cook for 1 to 2 minutes until larger curds begin to form then remove the pot from the heat and place on a back burner and let sit for 30 minutes to help the curds develop further.
    5. 5
      Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
    6. 6
      Spoon the curds into the cheesecloth lined strainer. Resist the temptation to pour it into the strainer all at once. Gently ladling the curds keeps them fluffy.
    7. 7
      Once all the curds have been ladled into the strainer, pull the sides of the cheesecloth up and over the ricotta to cover it so it doesn't dry out or form a skin on top.
    8. 8
      Let it sit in the cheesecloth to drain the excess liquid for 15 to 30 minutes. The length of time you drain it depends on how creamy you would like your ricotta. The longer your drain it the drier it will be. If you are using it in a baked recipe, you'll want a drier texture. If serving it fresh, you want it creamier.
    9. 9
      The ricotta may be stored in a covered container in the fridge for up to 2 days.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Creamy Homemade Ricotta

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 186.2
     
    Calories from Fat 136
    73%
    Total Fat 15.1 g
    23%
    Saturated Fat 9.2 g
    46%
    Cholesterol 53.8 mg
    17%
    Sodium 233.2 mg
    9%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 7.2 g
    29%
    Protein 5.2 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites