Homemade Ricotta Cheese
Learning how to make ricotta cheese is incredibly easy, and the payoff is huge! There's nothing better than a slab of fresh, savory, creamy ricotta on a crusty piece of bread with honey. You'll never go back to store-bought!
Equipment
- Sieve
- Cheesecloth
Ingredients
- 3 C whole milk
- 3 C heavy cream
- 1 tablespoon salt
- 3 tablespoon white wine vinegar
Instructions
- In a large sauce pan, heat the whole milk and heavy cream over medium heat until steaming and hot, but not boiling. Stir occasionally and keep an eye on it! You don't want it to boil. Turn off the heat.
- Add the salt, and add the vinegar, stirring gently. Let it sit for 1-2 minutes.
- Prepare you sieve lined with one layer of cheesecloth. Place over a large mixing bowl.
- Carefully pour your milk mixture over the sieve. Let it strain for at least 25 minutes, or until it reaches desired consistency.
- Carefully scrape the cheese into an airtight container. Keep in the fridge for up to one week.
Notes
When you make this the first time, don't make any substitutions! Once you get more comfortable with it, then you can try experimenting.
If it doesn't come out with the right consistency the first time, don't worry. This has happened to me before. Keep trying! You will get i!
Nutrition
Serving: 1gCalories: 730kcalCarbohydrates: 14gProtein: 9gFat: 72gSaturated Fat: 45gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 263mgSodium: 1892mgPotassium: 380mgSugar: 9gVitamin A: 2920IUVitamin C: 1mgCalcium: 325mgIron: 1mg
Tried this recipe?Let us know how it was!