Description
Ricotta is a creamy, mild Italian cheese made from whey, commonly used in both sweet and savory dishes.
Ingredients
2 liters whole milk
1/4 cup lemon juice or white vinegar
1/2 teaspoon salt (optional)
Instructions
1. In a large pot, heat the milk over medium heat until it reaches 85°C (185°F), stirring occasionally to prevent scorching.
2. Remove from heat and slowly add the lemon juice or vinegar, gently stirring to combine.
3. Let the mixture sit undisturbed for 5-10 minutes, allowing curds to form.
4. Line a colander with cheesecloth and place it over a large bowl.
5. Carefully ladle the curds into the colander, letting the whey drain into the bowl.
6. Let the curds drain for 15-30 minutes, depending on desired consistency.
7. Transfer the ricotta to a container and refrigerate until ready to use.
Notes
- Fresh ricotta is best consumed within a few days.
- The leftover whey can be used in baking or as a base for soups.
- Adjust the draining time for a creamier or firmer texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Curdling and draining
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100 kcal
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Homemade ricotta, fresh ricotta, Italian cheese, whey cheese