How to make Homemade Ricotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Put the gas on and heat the milk in a saucepan.

Add the heavy cream to the milk.

Stir the milk occasionally to prevent sticking.

Wait for the milk to start bubbling, but do not let it boil too hard.

Once it starts to bubble, add the vinegar and a pinch of salt while stirring.

Turn off the heat after adding the vinegar and lemon juice.

Let the mixture sit to allow curds to form, about 1 hour.

Prepare a wet cheesecloth in a fine-mesh strainer over a bowl.

Pour the curds and whey into the strainer slowly, not all at once, to drain properly.

Let the ricotta drain to your desired consistency, either thick or softer for crostini.

Transfer the ricotta to a dish after draining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens