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.
My Private Note
Units: US | Metric
- 1Combine milk, cream, buttermilk and salt in a 4 quart pot over medium heat.
- 2Bring to a gentle boil.
- 3As 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.
- 4Let 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.
- 5Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
- 6Spoon 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.
- 7Once 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.
- 8Let 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.
- 9The ricotta may be stored in a covered container in the fridge for up to 2 days.
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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
- Total Fat 15.1 g
- Saturated Fat 9.2 g
- Cholesterol 53.8 mg
- Sodium 233.2 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.0 g
- Sugars 7.2 g
- Protein 5.2 g