Homemade Ricotta Cheese
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 39.1
- Total Fat: 2.2 g
- Cholesterol: 8.8 mg
- Sodium: 35.4 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.2 g
View full nutritional breakdown of Homemade Ricotta Cheese calories by ingredient
Introduction
Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook. Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.Number of Servings: 10
Ingredients
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2 quarts 2% milk
2 1/2 c low-fat buttermilk
Tips
In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.
Directions
Line a strainer with 5 layers of cheesecloth or 3 cotton kitchen towels.
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat.
Insert a thermometer into the saucepan.
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil.
Once the mixture reaches 170 degrees, stop stirring.
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees.
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat.
Insert a thermometer into the saucepan.
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil.
Once the mixture reaches 170 degrees, stop stirring.
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees.
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.
Member Ratings For This Recipe
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ANEWDAWN30
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WANDERLUCK
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REDFENIX
Quick and simple. I usually have to add some lemon, but this worked without it. I used the full cream milk with kefir instead of buttermilk. The cheese came out pretty solid, almost like mozzarella. I mixed it with sour cream and some vanilla sugar and used it as filling for crepes. Big hit! - 11/25/10
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FAYELEN
Incredibly good. Today, for a dessert option, I switched out the 2% for lowfat chocolate milk. I added one Tablespoon of lemon juice at the end to help form the curds and had to cook it about 5 min longer but it turned into a dandy dessert with cherries atop. Obviously changes the nutritional info. - 10/9/10
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CD12101378
