Sicilian Homemade Ricotta Cheese

Sicilian Homemade Ricotta Cheese

30
Orcashottie 10

"This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta."

Ingredients

55 m {{adjustedServings}} servings 219 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
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Reviews

30
  1. 35 Ratings

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Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefer...

I didn't have the cream, but made ricotta for the first time in my 70+ years. It's delicious and I'll make lasagna and use part of the ricotta tomorrow. The whey looked so nutritious and I dec...

I'd say this will yeild about 2 lbs of cheese. You can freeze your whey in cup containers, use it in pancakes/waffles, muffins and bread. Anywhere a recipe calls for water. Be creative, it's wor...