Homemade Ricotta
Homemade Ricotta might be just the side dish you are searching for. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 215 calories, 6g of protein, and 17g of fat per serving. This recipe serves 8 and costs 44 cents per serving. 52 people were glad they tried this recipe. A mixture of whole milk, kosher salt, white wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Fountain Venue Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 46%, this dish is solid. Try homemade ricotta, Homemade Ricotta, and Homemade Ricotta Cheese for similar recipes.
Servings: 8
Ingredients:
1 cup heavy cream
1 kosher teaspoon salt
3 tablespoons white wine vinegar (could substitute fresh lemon juice).jpg)
6 cups whole milk
Equipment:
cheesecloth
colander
bowl
pot
Cooking instruction summary:
Line a large colander with a layer of cheesecloth (or, better yet, use an old, clean t-shirt from which you have cut a big square piece of material) and place it over a large bowl.Slowly bring milk, cream, and salt to a rolling boil in a heavy pot, stirring occasionally to prevent scorching. Remove from heat, gently stir in the vinegar, and let stand without stirring for 30 minutes. The mixture will have separated into white curds and clear whey.Pour the mixture into the lined colander, and let it drain for at least 1 hour. After an hour, you will have a tender, spreadable ricotta. After two hours, the mixture will be spreadable but a bit firmer, almost like cream cheese.Once you achieve the consistency you desire, enjoy immediately or cover and refrigerate; the ricotta will keep for approximately 3 days.
Step by step:
1. Line a large colander with a layer of cheesecloth (or, better yet, use an old, clean t-shirt from which you have cut a big square piece of material) and place it over a large bowl.Slowly bring milk, cream, and salt to a rolling boil in a heavy pot, stirring occasionally to prevent scorching.
2. Remove from heat, gently stir in the vinegar, and let stand without stirring for 30 minutes. The mixture will have separated into white curds and clear whey.
3. Pour the mixture into the lined colander, and let it drain for at least 1 hour. After an hour, you will have a tender, spreadable ricotta. After two hours, the mixture will be spreadable but a bit firmer, almost like cream cheese.Once you achieve the consistency you desire, enjoy immediately or cover and refrigerate; the ricotta will keep for approximately 3 days.
Nutrition Information:
covered percent of daily need
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