Homemade ricotta might be the best you've ever tasted.
Meredith Deeds, Special to the Star Tribune
Recipe: Homemade Ricotta
- August 1, 2012 - 1:45 PM
Makes 2 cups.
Note: You can substitute the whole milk with 2 percent milk (but not skim or 1 percent). The results are good, but not as creamy. If you find yourself making this often (which you no doubt will), the switch to the lower-fat version might be worthwhile! I use the whey (the watery liquid that results), which is rich in protein, in place of water in bread recipes, soups and stews. You can even use it to boil pasta, rice or in your morning oatmeal. Best when served slightly warm, although it can be refrigerated for up to three days. From Meredith Deeds.
• 2 quarts (8 c.) whole milk
• 3 tbsp. fresh lemon juice
• 1 tsp. salt
Line a strainer with a few layers of cheesecloth and set it over a deep bowl.
In a large pot, bring the milk, lemon juice and salt to a boil. Very gently boil for 1 to 2 minutes, until you can see curds begin to form.
Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Nutrition information per cup:
Calories 114 Fat 8 g Sodium 150 mg
Carbohydrates 4 g Saturated fat 5 g Calcium 57 mg
Protein 6 g Cholesterol 24 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 high-fat meat.
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