So easy and versatile, you can use Ricotta Cheese in several sweet and savory Tiny Kitchen recipes. It’s pretty fun to make, too!
Servings: 1 cup
SO WHAT YOU'RE GONNA NEED IS:
In Enamel-coated Dutch Oven or Large Pot (if using a large pot, make sure it is NOT aluminum), combine Milk (raw or pasteurized; do NOT use Ultra-pasteurized), Cream, and salt. (Note: I like to use 1/4 teaspoon salt when I am not going to strain the cheese as much…this will work great when your using for Cannoli or Vegetable Dips or in Lasagne Roll-ups. I like to use 1/2 teaspoon salt when I am going to strain the cheese a little more (making it drier) to crumble over salads or put on top of pizza.)
Place Pot on Medium Low Heat and slowly increase the heat to bring up to a boil (Note: It might take upwards of 1/2 hour). Stir occasionally to make sure it doesn’t stick to pot.
While Milk mixture is heating, cut and juice a lemon.
When Milk Mixture comes to a boil, turn off the heat. Add 2 Tablespoons lemon juice. (You’ll see the whey starting to separate from the curds.)
Cover pot and remove from stove. Let cool for a few minutes.
Pour curds and whey into a strainer lined with cheesecloth. You can strain into a bowl and use the whey for other things (See Ricotta Cheese blog at https://tinykitchen.com for some ideas)
Let strain for upwards of 20-30 minutes, depending on the consistency that you’re looking for.
Calories: 1012kcal | Carbohydrates: 52g | Protein: 33g | Fat: 75g | Saturated Fat: 45g | Cholesterol: 260mg | Sodium: 465mg | Potassium: 1377mg | Sugar: 50g | Vitamin A: 3330IU | Vitamin C: 11.6mg | Calcium: 1180mg | Iron: 0.3mg