Fresh Ricotta
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart whole milk
- ½cup heavy cream
- ¼cup plain whole yogurt
- 1½teaspoons lemon juice
- ½teaspoon kosher salt
Nutritional analysis per serving (6 servings)
174 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 6 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- Step 2
In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Step 3
Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Private Notes
Comments
According to J.Kenji Lopez-Alt, this recipe would perform better with a distilled white vinegar, as it's pH is consistent; the pH of the lemons differ from lemon to lemon, yielding potentially uneven results. Also, he uses much more acid: 1/4 cup vinegar to one cup milk.
This is called Paneer in Hindi. I just don't add the heavy cream when making Paneer. Also the leftover liquid, whey, is delicious and can be added to rice as a broth.
Yes, you can use a large coffee filter instead. I used cheesecloth the first time I made this, but have used coffee filters the every time after that --- worked great!
Try raspberry vinegar.
I love homemade ricotta and have been using Ina Garten’s recipe for years. Over the last couple of years I have not been able to find cream in the market that isn’t ultra-pasteurized (which doesn’t make a great curd). I have to go out of my way to the dairy farm to get cream if I want to make it. Anyone else have an issue finding non-ultra-pasteurized cream?
Has anyone tried to make this with whole buttermilk?
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