Homemade Ricotta (Ina Garten) Recipe

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Ingredients:

Serving

Directions:

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	584.85 Kcal (2449 kJ)
Calories from fat	399.6 Kcal
		% Daily Value*
Total Fat	44.4g	68%
Cholesterol	174.2mg	58%
Sodium	1313.19mg	55%
Potassium	863.12mg	18%
Total Carbs	28.1g	9%
Sugars	24.5g	98%
Protein	17.1g	34%
Vitamin C	1.4mg	2%
Calcium	677.1mg	68%

Amount Per 100 g
Calories	92.13 Kcal (386 kJ)
Calories from fat	62.95 Kcal
		% Daily Value*
Total Fat	6.99g	68%
Cholesterol	27.44mg	58%
Sodium	206.86mg	55%
Potassium	135.96mg	18%
Total Carbs	4.43g	9%
Sugars	3.86g	98%
Protein	2.69g	34%
Vitamin C	0.2mg	2%
Calcium	106.7mg	68%

* 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.

Tastes

salty
savory
bitter
sweet

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