HOMEMADE RICOTTA
Ever buy Ricotta from the store and think “huh”?
Unimpressive, tasteless, sometimes dry, and just an overall bummer?
I have. So much so, I stopped buying it.
But I did miss the creamy texture in my lasagna and it’s a great source of calcium, so I set out to make my own. And, you guys, it is EASY!
With just 3 ingredients, you can have fresh, delicious Ricotta whenever you want it.
RECIPE
INGREDIENTS:
1/2 Gallon Whole Milk
3T Vinegar
1 teaspoon Salt
You will also need a stockpot, candy thermometer, fine mesh strainer, and cheese cloth.
PROCESS
STEP 1:
Pour entire 1/2 Gallon of Whole Milk into a pot. I’m using my stockpot but you could use something smaller. Over medium heat, slowly bring milk to 170 °.
Keep an eye on it. I have burned the milk before going too quickly. Be patient and stir frequently to make sure it is not burning.
STEP 2:
Once you have reached 170°, turn off the heat and add salt and vinegar, stirring thoroughly.
You will immediately start to see curds form.
Let this sit for about 20 minutes.
STEP 3:
Take three layers of cheesecloth and place in a fine-mesh strainer over a bowl. Pour in the milk, salt, and vinegar mixture.
Let this sit for about 30 minutes.
STEP 4:
Spoon curds into an air-tight container. This will keep in the refrigerator for up to a week OR you can freeze for up to three months - which is what I did here.
You can use this in lasagna or over our Kale Pasta recipe. Add lemon zest and honey for a sweet take. Add garlic, oregano, and basil and spread on a flatbread. Toast the flatbread in the oven for 10 minutes at 400°, then top with prosciutto and arugula for an incredible pizza!
This is a great source of calcium (good for Gray Hairs and our kids) and you control the ingredients so you know exactly what you are getting. Wins all around!
Enjoy!
#grayhaircooking
Nutritional Information*
Calories: 151 Fat: 8g Protein: 8g Calcium: 30% Fiber: 0g Carbohydrates: 12g
Servings: 8
Storage: Store in an airtight container for up to a week in the refrigerator or freeze for up to three months.
*Nutritional Information is pulled from MyFitnessPal