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Making your own ricotta cheese at home is a game-changer. It's incredibly simple, and the taste is worlds apart from store-bought. With just a few basic ingredients, you can whip up a creamy, fresh batch that's perfect for lasagna, desserts, or just spreading on toast. Let's dive into this easy, rewarding process and elevate your cooking game with homemade ricotta.
Ricotta Cheese Recipe
Ingredients:
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 3 tbsp lemon juice
Instructions:
- In a large pot, combine milk, cream, and salt. Heat over medium until the mixture reaches 190°F.
- Remove from heat and add lemon juice. Stir gently and let sit for 5 minutes.
- Line a strainer with cheesecloth and place over a large bowl. Pour the mixture into the strainer and let drain for about 20 minutes.
- Transfer the ricotta to a bowl and use immediately or store in the refrigerator.
What You Will Need
H2: What you will need to make ricotta cheese
- Whole milk: Provides the creamy base essential for the texture and flavor of the ricotta.
- Heavy cream: Adds richness and smoothness, making the ricotta extra creamy.
- Lemon juice: Acts as a coagulant, helping to separate the curds from the whey.
Read more: Pasta Ricotta Casserole Recipe
Essential Tools and Instruments
What tools/instruments will be needed to make ricotta cheese
- Large pot: Needed to heat milk and cream to the right temperature without overflowing.
- Thermometer: Ensures the mixture reaches the precise 190°F required for curd formation.
- Cheesecloth: Strains the curds from the whey, giving the ricotta its creamy texture.
- Strainer: Holds the cheesecloth and allows whey to drain away from the curds.
- Large bowl: Catches the whey as it drains, keeping the kitchen mess-free.
Ricotta Cheese Recipe
Equipment
- Large pot
- Cheesecloth
- Strainer
Read more: Ricotta Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 1/2 tsp Salt
- 3 tbsp Lemon juice
Instructions:
- 1. In a large pot, combine milk, cream, and salt. Heat over medium heat until the mixture reaches 190°F.
- 2. Remove from heat and add lemon juice. Stir gently and let sit for 5 minutes.
- 3. Line a strainer with cheesecloth and place over a large bowl. Pour the mixture into the strainer and let drain for about 20 minutes.
- 4. Transfer the ricotta to a bowl and use immediately or store in the refrigerator.
Notes:
Nutrition value:
Read more: Ricotta Egg Casserole Recipe
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare ricotta as directed.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 5 days.
Freezing Instructions
- Place ricotta in a freezer-safe container.
- Label with the date.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before using.
Using lemon juice instead of vinegar in this ricotta cheese recipe gives it a milder, more pleasant flavor.
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