Ingredients
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8
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1
-
3
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-
-
-
-
-
-
-
-
-
-
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Directions
Homemade Fresh Ricotta Cheese, This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs) There’s even a reduced fat version! I found this in the May issue of Good Housekeeping magazine , Great recipe! It tastes like the old style ricotta my grandma bought in our Italian neighborhood years ago I added a bit more salt, but that’s just a matter of taste , Who would have thought this could be so easy and quick I’ll never buy ricotta again used half whole milk and half skim I didn’t have any cheese cloth so I strained in a mesh sieve It worked beautifully
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Steps
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1
Done
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Line a Large Strainer or Colander With 4 Layers of Cheesecloth. Place Lined Strainer in a Large Bowl and Set Aside. |
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2
Done
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in a Heavy Bottom 4 Quart Saucepan, Heat Milk and 1 Teaspoons Salt to Boiling on Medium High, Stirring Occasionally to Prevent Milk from Scorching. |
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3
Done
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Stir in Lemon Juice; Cover and Remove from Heat. |
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4
Done
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Let Stand 5 Minutes. With a Slotted Spoon, Gently Transfer Curds from the Pan to the Lined Strainer. Drain 3 Minutes. Discard Whey in Bowl. |
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5
Done
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If not Using Right Away, Transfer Ricotta to a Clean Bowl, Cover and Refrigerate For Up to 1 Week. |
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6
Done
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Reduced Fat Ricotta: |
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7
Done
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Substitute 4 Cups Reduced Fat Milk(2%) For 4 Cups of the Whole Milk, and Follow Recipe as Above. |
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8
Done
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Makes About 2 Cups. |
