This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.
My Private Note
Units: US | Metric
- 1In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
- 2Boil for 2 minutes, or until the milk is very curdled.
- 3Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
- 4Place the strainer over a deep bowl and pour the milk through the strainer.
- 5Drain 30 minutes, making sure the strainer does not rest in the liquid.
- 6Gather up the loose ends of the cloth and twist gently to extract more liquid.
- 7Transfer the curds to a bowl and stir in the salt and nutmeg.
- 8Discard the liquid (whey).
- 9The cheese will keep, refrigerated, for 3 days.
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Nutritional Facts for Homemade Rich Fresh RICOTTA Cheese
Serving Size: 1 (3653 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1080.6
- Calories from Fat 717
- Total Fat 79.7 g
- Saturated Fat 48.1 g
- Cholesterol 276.5 mg
- Sodium 572.9 mg
- Total Carbohydrate 55.8 g
- Dietary Fiber 0.0 g
- Sugars 55.1 g
- Protein 37.4 g