Homemade ricotta cheese
Making your own ricotta is easier than you think and you only need 4 ingredients!
- 800 ml milk full fat
- 80 ml cream
- 1 tbsp lemon juice
- 1 Pinch of salt
Prepare a sieve with a wet towel or a cheesecloth over a large bowl.
Combine all ingredients and bring to the boil. Stir occasionally and reduce the heat.
Simmer until the mixture curdles after 10 minutes. If you see a lot of unseparated milk, add some more lemon juice.
Use a skimmer or a slotted spoon to transfer the curdled milk into the lined sieve and let it drain for an hour.
Discard the liquid (whey), cover the ricotta cheese and refrigerate.
- With 800 ml of milk you get approximately 160 gr of ricotta cheese.
- If the ricotta becomes too dry after an hour, stir some whey in before using or storing it.
Calories: 384kcalCarbohydrates: 21gProtein: 13gFat: 28gCholesterol: 95mgSodium: 187mgSugar: 20gVitamin A: 1236IUVitamin C: 3mgCalcium: 478mgIron: 1mg