Homemade Ricotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 1 gallon of whole milk and 3/4 cup of heavy cream in a heavy-bottom pot over medium heat until it comes to a boil, about 10 minutes.

Remove from heat and stir in 2 teaspoons of salt until dissolved.

Prepare an ice water bath in the sink using blocks of ice and cold water.

Cool the mixture down to about 110 degrees Fahrenheit using the ice water bath, which takes about 10-15 minutes.

Dilute 1 teaspoon of vegetable rennet in a quarter cup of water.

Once the milk mixture reaches 110 degrees, add the diluted rennet and stir gently.

Set a timer for 10 minutes and let the mixture sit undisturbed to allow curds to form.

After 10 minutes, check the curds; they should have formed and separated from the whey.

Using a skimmer, carefully collect the curds and transfer them to a ricotta basket or a colander lined with cheesecloth.

Let the curds drain for about 15-20 minutes to achieve the desired consistency.

Gather the cheesecloth and twist to squeeze out excess whey if a firmer texture is desired.

Transfer the ricotta to a bowl and season with additional salt, if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens