Homemade Ricotta

Posted on September 2, 2015February 16, 2016 by Amanda Bustos

Homemade ricotta is so, so easy! This is probably the fifth time I’ve made it this summer and will only use this recipe found in the Bowl and Spoon cookbook by Sara Forte from the Sprouted Kitchen:

•4c whole milk
• 1 1/3c heavy cream
•2 tbs lemon juice
•1 tbs apple cider or white wine vinegar
•1 tsp salt

Combine milk & cream and heat to simmer. Turn off heat and gently stir in lemon juice and vinegar. Let curds and whey separate for 5-8 mins. Set mesh strainer over deep bowl and line with cheesecloth. Pour curds and whey into prepared strainer. Allow ricotta to drain 25-45 mins. Stir in salt and store, refrigerated, in a covered container. Will keep for about a week.

Published by Amanda Bustos

Hello and welcome to my corner of the internet! As a wife and new mommy I strive to feed my family whole, nutritious food. I really started to immerse myself into cooking about four years ago and once I started following food blogs and collecting cookbooks, I wanted to learn how to make my recipes just a bit healthier. Living in Northern California provides the opportunity to take advantage of amazing, seasonal produce which I try to incorporate into most of my meals. I gravitate towards whole grains, fresh fruit and vegetables and natural sweeteners so that's what you'll find here. I'll share a combination of sweet and savory, vegan and/or gluten-free but do not abide by a strict diet in that regard. I've discovered many of my recipes from other blogs or cookbooks so even if I tweak them a bit, I will always give credit where it's due. Thank you for stopping by! View all posts by Amanda Bustos