Ricotta Cheese recipe

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Ingredients

¼ cup water
1 teaspoon citric acid powder
1 gallon raw milk
2 tablespoons heavy whipping cream
2 teaspoons salt

Nutrition Info

152.8 calories
carbohydrate: 11.2 g
cholesterol: 26.9 mg
fat: 8.6 g
fiber: : -
protein: 7.9 g
saturatedFat: 5 g
servingSize: -
sodium: 389.1 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and citric acid in a small bowl, mix until dissolved.

  2. Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.

  3. Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.

  4. Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

Recipe Yield

28 ounces ricotta cheese

Recipe Note

That's right, you can make your very own ricotta cheese at home to enjoy on its own or use in your favorite Italian recipes! Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.

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