Homemade Creamy Ricotta Recipe

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Ingredients:

Serving

8 cups homogenized milk, at room temperature (3.25%)
1/4 cup lemon juice
1/2 tsp kosher salt
2 tbsp 35% cream

Directions:

Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8-cup measuring cup.
Pour milk into a large, very wide saucepan and heat over high. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes. Turn off heat.
Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. Discard liquid.
Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11209.42 Kcal (46932 kJ)
Calories from fat	9900 Kcal
		% Daily Value*
Total Fat	1100g	1692%
Cholesterol	240mg	80%
Sodium	2060.61mg	86%
Potassium	62.83mg	1%
Total Carbs	189.07g	63%
Sugars	97.83g	391%
Protein	123.2g	246%
Vitamin C	23.8mg	40%
Vitamin A	8mg	267%
Calcium	2403.7mg	240%

Amount Per 100 g
Calories	227.86 Kcal (954 kJ)
Calories from fat	201.24 Kcal
		% Daily Value*
Total Fat	22.36g	1692%
Cholesterol	4.88mg	80%
Sodium	41.89mg	86%
Potassium	1.28mg	1%
Total Carbs	3.84g	63%
Sugars	1.99g	391%
Protein	2.5g	246%
Vitamin C	0.5mg	40%
Vitamin A	0.2mg	267%
Calcium	48.9mg	240%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.