Ingredients for Homemade Ricotta
- Skim Milk
- Fat Free Buttermilk
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How to Make Homemade Ricotta
- In a heavy-bottomed pot, gently combine 4 cups whole milk (or fat-free milk) and 1/2 cup buttermilk over low heat.
- Submerge a candy thermometer into the milk mixture, ensuring it doesn't touch the bottom of the pan. Slowly heat, stirring occasionally, until the mixture reaches 175°F (80°C).
- While the milk heats, prepare your strainer. Line a fine-mesh strainer with several layers of cheesecloth (or several layers of paper towels for easier cleanup) and place it over a large bowl.
- Once the milk reaches 175°F (80°C), you'll notice curds (ricotta) forming on the surface. Carefully use a slotted spoon or skimmer to remove the curds and gently place them into the prepared strainer.
- Let the ricotta drain in the cheesecloth for at least 1 hour. The longer it drains, the firmer the ricotta will be.
- After 1 hour, transfer the strainer (with the ricotta still inside) to a clean bowl and refrigerate for at least 2-4 hours, or preferably overnight, to allow further draining.
- Once drained, transfer the creamy ricotta to an airtight container and refrigerate. Use within a few days for optimal freshness.
- Enjoy your homemade ricotta in your favorite dishes! Don't forget to save the leftover whey – it's fantastic in bread recipes!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
0g
Fat
31g
Carbs
71g
