Homemade Ricotta
Ingredients
-
4
cups
whole milk
-
2
cups
heavy cream
-
1½
teaspoons
kosher salt
-
3
tablespoons
white balsamic vinegar or other white vinegar
Instructions
- Line a fine-mesh sieve with cheesecloth and set it over a bowl.
- Combine the milk, cream, and salt in a pot and bring to a boil over medium heat, stirring occasionally.
- Once boiling, turn off the heat and stir in the vinegar. Let it sit for 1 minute to curdle.
- Pour the mixture into the cheesecloth-lined sieve and let it drain for 20 to 25 minutes.
- Transfer the ricotta to a bowl, discarding the cheesecloth, and save the whey for other uses.
- Taste the ricotta and adjust seasoning with more salt if desired.
- Store the ricotta in the fridge for up to 5 days.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
20g
Total carbohydrates
5g
Total protein
10g
Sodium
300mg
Cholesterol
60mg
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