1/3 Photos of Homemade Fresh Ricotta Cheese
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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Units: US | Metric
- 1Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
- 2In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
- 3Stir in lemon juice; cover and remove from heat.
- 4Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
- 5If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
- 6Reduced Fat Ricotta:.
- 7Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
- 8Makes about 2 cups.
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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
- Total Fat 31.7 g
- Saturated Fat 18.2 g
- Cholesterol 97.6 mg
- Sodium 1582.8 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 0.0 g
- Sugars 49.6 g
- Protein 30.8 g