Description
Learn how to make delicious Sicilian Homemade Ricotta Cheese with this easy recipe. Creamy and versatile, perfect for both sweet and savory dishes.
Ingredients
Scale
Ingredients:
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice (or white vinegar)
Instructions
- In a large heavy-bottomed pot, combine the milk, cream, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 190°F, just below a boil.
- Remove from the heat and slowly stir in the lemon juice. Let the mixture sit undisturbed for 5–10 minutes until curds begin to form and separate from the whey.
- Line a fine-mesh strainer with cheesecloth and set it over a large bowl. Carefully ladle the curds into the strainer and allow them to drain for 30–60 minutes, depending on how creamy or firm you want your ricotta.
- Transfer the ricotta to a bowl, cover, and refrigerate until ready to use.
Notes
- For a richer ricotta, use all whole milk without cream.
- The leftover whey can be used in bread dough, soups, or smoothies.
- Fresh ricotta is best eaten within 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Basic Recipe, Cheese
- Method: Stovetop
- Cuisine: Sicilian, Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 25 mg
