Recipes
Chef Stef's favoritesRicotta
Super easy
Cheap
Making Ricotta is easy. All you need is room temp whole milk, cream, lemon juice, and a cheese cloth and you will never buy store bought again.
This recipe is 3:1 - 3 parts milk to 1 part cream (you can skip the cream if you want but I love the richness)
Prep
Cook
Wait
2h
| Category: | Vegetarian Main Low Carb |
| Seasons | All |
| Cuisine Type | Asian |
| Tags: |
Ingredients
For
8
Person(s)
Mix
| 12 cups whole milk |
| 4 cups cream |
| 3/4 cup strained lemon juice |
| 1 cheesecloth folded |
| 1 digital thermometer |
Ricotta Directions
- Add 12 cups whole milk and and 4 cups cream to large pot
- Juice 1/2 - 3/4 cup lemon and strain to remove seeds and pulp and add to milk and cream mixture
- Turn stove to medium and cook until 185 -190 degrees (use a digital thermometer)
- Line a large pot with a double folded cheese cloth and strain and let sit until thickened and cool (an hour or more)
Recipe notes
Protip! If you want the ricotta less wet after it has sat for a while, add a teaspoon of salt.
I make this in large quantities for meal prep day and put it in my lasagna, stuffed shells, manicotti, eggplant rollatini and even make an elevated version of caprese!