Saturday, January 25, 2020

How to Make Homemade Ricotta

I was watching Worst Cooks in America and they had the contestants make homemade ricotta and mozzarella cheese. So, I’m saying (to myself) “I want to do that...if they can I surely can make some.”  We will see😬🤞

Homemade ricotta cheese looks simple to make, and I’ve heard it tastes so much better than the store-bought variety. Makes 1 1/2 cups. From: Pioneer Woman


1 cup Heavy Cream
4 cups Whole Milk
1/2 teaspoon Salt
2 Tablespoons White Vinegar Or Lemon Juice


Line a strainer with a couple layers of damp paper towel or cheesecloth, and set inside a large bowl. In a saucepan, combine heavy cream, milk, and salt. Bring to a boil over medium high heat. Once boiling, remove the pan from the heat and stir in the vinegar or lemon juice. Let the mixture sit for 2 minutes, then pour into the strainer and let drain for 20 minutes. It’s ready for use! Note: A little liquid will always pool on the sides. Just stir it in. Refrigerate in a air-tight container up to a week.

Now we know how to make homemade noodles, fresh tomato sauce and ricotta cheese so, let’s make a Crockpot Lasagna substituting the store bought items with our fresh ones.

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