Homemade Ricotta

Homemade Ricotta

Based on 2 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

70 min

Ingredients

2Servings
½ l
whole milk
150 ml
heavy cream
½ tsp
salt
1 tbsp
lemon juice
½ tsp
distilled white vinegar
MetricImperial

Utensils

pot, whisk, food thermometer, slotted spoon, basket cheese mold

Nutrition per serving

Cal395
Fat33 g
Protein10 g
Carb14 g
  • Step 1/3

    • ½ l whole milk
    • 150 ml heavy cream
    • ½ tsp salt
    • pot
    • whisk
    • food thermometer

    Add whole milk, heavy cream, and salt to a pot. Bring to a simmer over medium-high heat, whisking constantly. Stir until the mixture reaches 85°C/185°F, approx. 5 min..

  • Step 2/3

    • 1 tbsp lemon juice
    • ½ tsp distilled white vinegar

    Mix lemon juice and distilled white vinegar, then add to milk and cream mixture in the pot. Bring to a simmer again. Continue stirring until the whey and curds separate. Remove from heat and let sit for approx. 5 min., without stirring.

  • Step 3/3

    • slotted spoon
    • basket cheese mold

    Use a slotted spoon to place the curds into a cheese maker or cheese cloth. Let cool in cheese maker for 10 min. more. Refrigerate and let drain for approx. 1 hr.. The ricotta can be stored in the refrigerator in an airtight container for up to a week.

  • Enjoy your meal!

    Homemade Ricotta

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