How to Make Martha Stewart's Fresh Ricotta | Martha's Cooking School | Martha Stewart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with 8 cups of whole milk and 1.5 cups of organic heavy cream in a large pot.

Turn on the heat to medium-high and heat the mixture until it reaches 195°F.

Once at 195°F, remove the pot from the heat and add 1/4 cup of fresh lemon juice, straining out any seeds or lumps.

Let the mixture sit for 5 minutes to allow curds to form.

After 5 minutes, spoon the curds gently into cotton cheesecloth placed over a bowl.

Let the curds drain in the cheesecloth for 20 minutes, allowing the whey to collect in the bowl below.

If a denser ricotta is desired, chill the ricotta in the refrigerator for about an hour after draining.

Cooking Techniques

Equipment Needed

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Dietary

Allergens