Ingredients for Homemade Fresh Ricotta Cheese
- Whole Milk
- 1 teaspoon salt
- Fresh Lime Juice
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How to Make Homemade Fresh Ricotta Cheese
- Line a large strainer or colander with 4 layers of cheesecloth.
- Place the lined strainer over a large bowl and set aside.
- In a heavy-bottomed 4-quart saucepan, heat 4 cups whole milk and 1 teaspoon salt over medium-high heat, stirring occasionally to prevent scorching.
- Stir in 1/4 cup lemon juice.
- Remove from heat and cover immediately.
- Let stand for 5 minutes undisturbed.
- Using a slotted spoon, gently transfer the curds from the saucepan to the prepared cheesecloth-lined strainer.
- Allow to drain for at least 3 minutes (longer for firmer ricotta).
- Discard the whey (liquid) in the bowl.
- If not using immediately, transfer the ricotta to a clean bowl, cover, and refrigerate for up to 1 week.
- **Reduced-fat version:** Substitute 4 cups reduced-fat milk for the whole milk and follow steps 3-10.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
198g
Fat
90g
Carbs
16g
