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I’ve been making homemade ricotta for a few years now – it’s a relatively easy process once you get the hang of it and tastes so much better than the store bought Italian ricotta. Once you try it yourself, you’ll be hooked!
This recipe will make roughly 500 g ricotta, depending on how much liquid you leave in (ie how long you strain it for). It doesn’t last as long as the commercial variety (as there are no added preservatives) but it should last in the fridge around five days. If you don’t think you’ll eat 500 g in this time, you can easily half the recipe.
You’ll be left with a bowl full of whey after draining – I use this to make chia puddings, add it to stocks, or use it as a starter for fermenting vegetables such as sauerkraut and gut-healing carrots, or to make Sriracha Sauce and even to make long-lasting mayonnaise. It also works well as a hair rinse for shiny locks – just make sure to rinse well as the smell is slightly off-putting ;)
Hands-on Overall
Serving size 1/4 cup/ 60 g/ 2.1 oz
Nutritional values (per 1/4 cup/ 60 g/ 2.1 oz)
Net carbs1.8 grams
Protein6.8 grams
Fat7.8 grams
Calories104 kcal
Calories from carbs 7%, protein 26%, fat 67%
Total carbs1.8 gramsFiber0 gramsSugars0.2 gramsSaturated fat5 gramsSodium50 mg(2% RDA)Magnesium7 mg(2% RDA)Potassium63 mg(3% EMR)
Ingredients (makes about 500 g/ 2 cups)
- 2 L full-fat milk (8 1/2 cups/ 4.2 pints/ 1/2 gallons)
- 3 tbsp fresh lemon juice (45 ml)
- Optional: 1/2 tsp sea salt
Instructions
- Add milk to a large saucepan over low to medium heat. Let it gradually heat to around 95 °C/ 200 °F. If you don’t have a thermometer, this will be after small bubbles start to appear on the surface and it gets a little foamy, but just before it starts to boil.
- Remove from heat and add the lemon juice and stir through. Allow to sit for 10 minutes to allow the curds and whey to separate.
- To strain the cheese, put a cloth over a fine sieve (I use a nut milk bag to do this, however you could use cheesecloth or a clean tea towel), with a bowl or container below to catch the whey.
- Gently scoop out the bigger curds, and then pour the remaining liquid through the cloth/strainer.
- Bundle up the curds within the cloth and allow to sit over a bowl for up to an hour depending on how solid you would it ...
... A shorter resting time will produce softer curds with more liquid, a longer resting time will produce more firm ricotta.
The ricotta can now be used, or stored in the fridge for 4 to 5 days.
Ingredients
- 2 L full-fat milk (8 1/2 cups/ 4.2 pints/ 1/2 gallons)
- 3 tbsp fresh lemon juice (45 ml)
- Optional: 1/2 tsp sea salt
Instructions
- Add milk to a large saucepan over low to medium heat. Let it gradually heat to around 95 °C/ 200 °F. If you don’t have a thermometer, this will be after small bubbles start to appear on the surface and it gets a little foamy, but just before it starts to boil.
- Remove from heat and add the lemon juice and stir through. Allow to sit for 10 minutes to allow the curds and whey to separate.
- To strain the cheese, put a cloth over a fine sieve (I use a nut milk bag to do this, however you could use cheesecloth or a clean tea towel), with a bowl or container below to catch the whey.
- Gently scoop out the bigger curds, and then pour the remaining liquid through the cloth/strainer.
- Bundle up the curds within the cloth and allow to sit over a bowl for up to an hour depending on how solid you would it ...
... A shorter resting time will produce softer curds with more liquid, a longer resting time will produce more firm ricotta.
The ricotta can now be used, or stored in the fridge for 4 to 5 days.
Nutrition (per 1/4 cup/ 60 g/ 2.1 oz)
Calories104kcal
Net Carbs1.8g
Carbohydrates1.8g
Protein6.8g
Fat7.8g
Saturated Fat5g
Fiber0g
Sugar0.2g
Sodium50mg
Magnesium7mg
Potassium63mg
Detailed nutritional breakdown (per 1/4 cup/ 60 g/ 2.1 oz)
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