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    You are in: Home / Recipes / Homemade Fresh Ricotta Cheese Recipe
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    Homemade Fresh Ricotta Cheese

    Homemade Fresh Ricotta Cheese. Photo by Sharon123

    1/3 Photos of Homemade Fresh Ricotta Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Sharon123's Note:

    This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
    2. 2
      In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
    3. 3
      Stir in lemon juice; cover and remove from heat.
    4. 4
      Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
    5. 5
      If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
    6. 6
      Reduced Fat Ricotta:.
    7. 7
      Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
    8. 8
      Makes about 2 cups.

    Ratings & Reviews:

    • on November 10, 2009

      55

      This is amazing, and way better than anything u can buy in the shops. It is so creamy. I wish it had of made more. I made the full cream version, just to be sure that I keep my womanly figure lol

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2011

      55

      Who would have thought this could be so easy and quick. I'll never buy ricotta again. I used half whole milk and half skim. I didn't have any cheese cloth so I strained in a mesh sieve. It worked beautifully.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2010

      55

      What a wonderful recipe. It comes out so creamy and I love how easy it is to make. I used lime juice. Thanks Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Homemade Fresh Ricotta Cheese

    Serving Size: 1 (2002 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 600.8
     
    Calories from Fat 285
    47%
    Total Fat 31.7 g
    48%
    Saturated Fat 18.2 g
    90%
    Cholesterol 97.6 mg
    32%
    Sodium 1582.8 mg
    65%
    Total Carbohydrate 48.6 g
    16%
    Dietary Fiber 0.0 g
    0%
    Sugars 49.6 g
    198%
    Protein 30.8 g
    61%

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