Description
A quick and easy recipe for making creamy homemade ricotta cheese, perfect for spreading on toast or mixing into pasta.
Ingredients
Scale
- 1 liter whole milk
- 1/4 cup white vinegar or lemon juice
- 1/2 to 1 teaspoon salt
Instructions
- Pour the milk into a large pot and heat it over medium heat until it reaches about 85°C (185°F).
- Remove the pot from heat and add the vinegar or lemon juice, gently stirring.
- Let the mixture rest for about 10 minutes.
- Prepare a colander lined with cheesecloth or a clean kitchen towel.
- Pour the curds and whey into the colander to drain.
- Let it drain for a few minutes.
- Add salt to taste to the drained curds and mix gently.
- Gather the cheesecloth edges, twist, and gently squeeze to remove more liquid.
- Refrigerate the ricotta for at least a few hours to firm up.
Notes
Avoid over-squeezing the curds to maintain a creamy consistency. You can add herbs or spices for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dairy
- Method: Cheese Making
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg
Keywords: ricotta, cheese, homemade, dairy, Italian