Homemade Ricotta Cheese Homemade Ricotta Cheese

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

Three simple ingredients are all you need to make the best ricotta you've ever tasted. For an extra-indulgent treat, opt for organic whole milk, which is slightly higher in milk fat. This ricotta is most delicious served right away and warm, and it makes the most decadent and impressive topping for toasted bread.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes

Ingredients

  • 8 cups homogenized milk
  • 1/2 teaspoon salt
  • 1/3 cup white vinegar

Method

In large heavy-bottomed saucepan, heat milk with salt over low heat, stirring often, until instant-read thermometer reads 203°F, about 40 minutes.

Add vinegar; slowly stir 3 times. Remove from heat. Let stand for 20 minutes. Line fine-mesh sieve with 2 layers of damp cheesecloth. Using slotted spoon, gently skim off curds and place in sieve. Let drain for 30 minutes. Transfer to serving bowl.

Makes about 2 cups.

SPREAD IT
Start with fresh ricotta on crostini and top with your favourite flavours! Here are some of our favourite go-to toppings:

-Fig slices + baby arugula + freshly cracked pepper
-Roasted cherry tomatoes + balsamic vinegar + fresh basil
-Grilled peaches + prosciutto
-Crushed roasted hazelnuts + liquid honey

Nutritional facts Per 1 tbsp: about

  • Sodium 19 mg
  • Protein 2 g
  • Calories 25
  • Total fat 2 g
  • Potassium 18 mg
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Folate 1
  • Calcium 5
  • Vitamin A 1
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Homemade Ricotta Cheese

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