Quick & Easy » Homemade Ricotta
Making your own ricotta is incredibly easy. Using just 4 simple ingredients, Molly Siciliano shows how to make this fluffy versatile Italian favorite that can be used for lasagna, gnocchi and ravioli as well as in cannoli or puddings. Or spread simply on toast for a delicious snack.
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 3 tbsp lemon juice
- sieve/colander
- cheesecloth
How-to
- Line a sieve with a layer of cheesecloth and place over a bowl and set aside
- In a medium size pot, bring milk, cream, and salt to a rolling boil on the stove, stirring occasionally to prevent scorching
- Add lemon juice, lower heat to a simmer and stir until the mixture begins to curdle, about 2 minutes. Once curdled, pour the mixture into the cheesecloth and let strain for 1 hour or until desired level of moisture is reached
- The ricotta is ready to use immediately or kept refrigerated in a sealed container for up to 3 days
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