Fluffy, rich clouds of ricotta are so good I just keep going back for more. Smeared on top of freshly baked sourdough and finished with a drizzle of honey is the perfect indulgence. Another spoonful and I have demolished the whole lot… Oops!

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Homemade Ricotta
Quick, easy and only takes 30 minutes! Makes 400g
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1068 calories
106 g
174 g
39 g
72 g
24 g
2286 g
2088 g
105 g
0 g
12 g
Nutrition Facts
Serving Size
2286g
Amount Per Serving
Calories 1068
Calories from Fat 339
% Daily Value *
Total Fat 39g
59%
Saturated Fat 24g
121%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 174mg
58%
Sodium 2088mg
87%
Total Carbohydrates 106g
35%
Dietary Fiber 0g
0%
Sugars 105g
Protein 72g
Vitamin A
108%
Vitamin C
1%
Calcium
261%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 litres full fat milk (You can use any type of milk, however it won't be as smooth and creamy)
  2. 1/2 cup pouring cream (You don't have to add cream, however again it won't be as creamy)
  3. 1/2 tsp. sea salt
  4. 100ml vinegar or lemon juice (I like mixing both- 1/2 of each)
Instructions
  1. 1. In a large saucepan heat milk to 90°C (Just before simmering point. It will form a skin)
  2. 2. Once at temperature, turn off heat and quickly pour in vinegar/lemon juice. Stir mixture once and leave for 20 minutes. (Do not stir more than once otherwise the curds will become tough and rubbery.
  3. 3. Using a slotted spoon, carefully lift curds and place in cheese sieves or in a sieve lined with two layers of cheesecloth. Once the visible curds in the saucepan have been removed, pour the rest of the mixture through a sieve into a bowl and transfer the rest with the other curds. Keep the leftover whey drained from the curds and use it as described below in the notes. (The whey will look yellow in colour).
  4. 4. You have now made ricotta! You can use the ricotta warm or cool in the fridge before using. Once drained and cold, place ricotta in an airtight container and store in the refrigerator. If you want a more solid ricotta, keep in the sieve and leave to drain overnight. It will last for 4 days in the fridge. Make sure to immediately wash the pot the ricotta was in as some of the curds can stick to the bottom and are hard to remove if not soaked in water.
Notes
  1. The ricotta will keep for 4 days in the fridge.
Here's a few ways how to use up the leftover whey
  1. - Pour in ice cube holders and freeze to use in smoothies
  2. - Drink over ice. It is full of protein and is great for your skin.
  3. - Mix in water to make bread
  4. - Pour over the garden. It is full of nutrients!
  5. - Marinate meats in it to tenderise them.
beta
calories
1068
fat
39g
protein
72g
carbs
106g
more
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

November 27, 2014
November 27, 2014

Missemzyy

6 Comments

  1. nancyc

    December 25, 2014

    I never thought of making homemade ricotta–this sounds so good! Merry Christmas! 🙂

    • emmalwhite860@msn.com

      December 26, 2014

      Once you make it, you won’t buy it again! It’s delicious! Thank you! I hope you had a lovely day celebrating it with your loved ones 🙂

  2. skd

    December 26, 2014

    Thanks for sharing this recipe

    • emmalwhite860@msn.com

      December 29, 2014

      Enjoy! 🙂

  3. lapetitecasserole

    January 28, 2015

    Ricotta is my favourite cheese, love the way you made it! Thanks a lot for sharing!

    • emmalwhite860@msn.com

      February 17, 2015

      Mine too!! Thanks for stopping by 🙂

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