Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Homemade Ricotta
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- Level: Easy
- Total: 45 min
- Prep: 44 min
- Cook: 1 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 464 mg
- Level: Easy
- Total: 45 min
- Prep: 44 min
- Cook: 1 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 464 mg
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.
