HOMEMADE RICOTTA

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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


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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


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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.


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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.


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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.


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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

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HOMEMADE VANILLA

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KALE PASTA