1/2 Photos of Rich and Creamy Ricotta
Homemade ricotta is perfect to customize based on the milk and other additions you have around. This fine-textured version amps up the decadence factor with half and half cream and whole milk,and uses citric acid for a clean-tasting coagulant (since vinegar and lemon juice can both taste bitter over time). A pinch of sea salt rounds out the flavours.
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- 1Combine the cream, milk and salt in a saucepan.
- 2Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
- 3Bring the mixture up to 185F, stirring almost constantly to prevent scorching.
- 4If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
- 5Once it begins to curdle, remove from the heat and let it rest 30 minutes.
- 6Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
- 7Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
- 8Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.
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Nutritional Facts for Rich and Creamy Ricotta
Serving Size: 1 (107 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 103.7
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 5.2 g
- Cholesterol 27.1 mg
- Sodium 156.8 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.0 g
- Sugars 1.7 g
- Protein 2.9 g