Ricotta Cheese - She Loves Biscotti (Video)
Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time!
Ingredients
- 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
- ¼ tsp salt
- 1.5 tbsp lemon juice OR white vinegar
Instructions
- Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting. Turn wheel to select 185°F/85⁰C. Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.
- Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar. Stir to incorporate, and you will notice that the curds will separate from the whey.
- Replace the lid and let rest for 15-20 minutes.
- Remove the lid, and strain into the strainer bag. Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese.
- Use immediately, or store when cooled up to three days in the refrigerator.
Notes
To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C.
Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.
Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.
To freeze, store in a freezer-safe container for up to one month.
If you like a super-creamy texture, you can pop the cheese back in the blender and give a couple of quick pulses.
Nutrition
Calories: 148kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 238mgPotassium: 372mgFiber: 0.02gSugar: 12gVitamin A: 396IUVitamin C: 2mgCalcium: 301mgIron: 0.01mg
Tried this recipe?Let us know how it was!