Homemade Ricotta Cheese
This homemade ricotta cheese is so easy to make and unlike anything you could find in the store! The rich crumbles are perfect for salad or ricotta crème desserts.
Ingredients
- 8 cups 1% milk, (or whole milk)
- 2 cups buttermilk
Instructions
- Combine the milk and buttermilk in a large, heavy pot over high heat. Attach the candy thermometer to the side of pot and stir occasionally as the mixture heats.8 cups 1% milk, 2 cups buttermilk
- Line a colander with 3-4 layers of cheesecloth, allowing overhang, and place the colander in the sink.
- When the mixture in the pot reaches about 140°F, small clumps (curds) will begin to form. Once this starts to happen, you will need to stir almost constantly from this point on.
- At about 175°F to 180°F, the curds will separate from the liquid (whey) and float to the top. When this happens, remove from heat.
- Using a skimmer or large slotted spoon, transfer the solid curds to the colander.
- Gather the cheesecloth around the ricotta and lift. You want to drain some of the excess liquid without squeezing all of it out.
- Return the cheese to the colander and let it rest for about 20 minutes at room temperature.
- Transfer the cheese to a small bowl, removing the cheesecloth. Sprinkle with salt and mix gently.
- Cover and chill until cold, at least 2 hours.
Notes
This recipe is for 10 servings of ricotta.
Cheese can be stored covered in the refrigerator for 4-5 days.
Nutrition Info Per Serving
Nutrition Facts
Homemade Ricotta Cheese
Amount per Serving
Calories
108
% Daily Value*
Fat
2.4
g
4
%
Saturated Fat
1.5
g
8
%
Polyunsaturated Fat
0
g
Monounsaturated Fat
0.1
g
Cholesterol
10
mg
3
%
Sodium
155.5
mg
6
%
Potassium
74
mg
2
%
Carbohydrates
12.8
g
4
%
Fiber
0
g
0
%
Sugar
11.4
g
13
%
Protein
8
g
16
%
Net carbs
12.8
g
* Percent Daily Values are based on a 2000 calorie diet.