Recipe courtesy of Food Network Kitchen
Homemade Ricotta
Total:
45 min
Active:
44 min
Yield:
about 2 cups
Level:
Easy
Total:
45 min
Active:
44 min
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.

Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.

Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.

Crostini Photograph by Kang Kim

How-To Photographs by Ben Goldstein/Studio D.

Categories:
More from:

Cheese Guide

IDEAS YOU'LL LOVE

Homemade Manicotti

Recipe courtesy of Food Network Kitchen

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Crab-Boil Sliders with Homemade Coleslaw

Recipe courtesy of Valerie Bertinelli

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Homemade Ricotta

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking