Zutaten für Homemade Ricotta Cheese
- 4 cups whole milk
- 1/4 cup lemon juice (or 2 tablespoons white vinegar)
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Zubereitung von Homemade Ricotta Cheese
- Gently heat 4 cups of whole milk in a medium saucepan over low heat. Heat until small bubbles begin to form around the edges (scalding point). Do not boil.
- Remove the saucepan from the heat immediately.
- Stir in 1/4 cup of lemon juice (or 2 tablespoons of white vinegar). The milk will begin to curdle and separate.
- Cover the saucepan and let the mixture sit undisturbed at room temperature for 2-12 hours. The longer it sits, the more mellow and creamy your ricotta will be.
- Line a fine-mesh strainer with two layers of cheesecloth. Place the strainer over a large bowl.
- Carefully pour the curdled milk mixture into the prepared strainer. Let the whey drain for several hours, or until the curds are relatively dry (this can take 4-6 hours).
- Once drained, gather the cheesecloth and gently squeeze out any excess whey.
- Transfer the ricotta to a bowl.
- Add your desired flavorings (blue cheese, roquefort, peanut butter, honey, nuts, spices, etc.) and gently mix until combined. If eating plain, proceed to step 10.
- Enjoy your homemade ricotta cheese immediately or refrigerate for later use.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
55g
Carbs
8g
