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Sicilian Homemade Ricotta Cheese

Rated as 4.76 out of 5 Stars

"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."
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55 m servings 219 cals
Original recipe yields 20 servings (5 cups)


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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.

Nutrition Facts

Per Serving: 219 calories; 15.6 g fat; 11.8 g carbohydrates; 8.4 g protein; 54 mg cholesterol; 427 mg sodium. Full nutrition

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  1. 54 Ratings

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Most helpful positive review

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...

Most helpful critical review

This recipe was ok but it cost more for a gallon of milk than it is to buy ricotta cheese at the super market so I will probably not make again. Turned out ok with the fresh ricotta taste when I...

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Least positive

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...

A VERY nice and creamy result. I left the heavy cream out (since others mentioned it was OK and it wasn't readily available in my fridge) and used 2% milk. Wasn't real sure what I was looking ...

I had some leftover whole milk (about 2 C), buttermilk (about 1 1/2 C) and heavy cream (about 1 C) so I impulsively made this throwing in 1 tsp kosher salt. I accidentally let the mixture rise ...

Fantastic. I will never buy ricotta again. It is so easy and taste is very fresh. I put it on top of penne with marinara, add sugar substitute and top with fresh berries and have even added h...

I am beyond thrilled with this recipe. It is incredibly easy and delivers a light, fresh, creamy tasting cheese. I made 2 batches of cheese and my egg-less semolina pasta for ravioli. I got 12...

Wonderful! I am originally from Italy and find that the store bought ricotta often has a plastic container taste. I made this once and it was wonderful. Look forward to making it again.

This recipe can be very useful to me as I make a lot of Italian dishes and Ricotta is like Ice Cream to me... I can sit and eat it from the container. I also have the question that the first re...