Homemade Lemon Ricotta with Honey Recipe
Homemade Lemon Ricotta With Honey makes a deliciously decadent appetizer that is both quick and very easy to make. Once you make it you will never buy it again.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Servings 2 cups
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons white wine vinegar
- *Zest of 2 large lemons
Dampen two layers of cheesecloth with water and line the sides of a large sieve. Set the sieve over a deep bowl.
Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally.
Remove the pot from the heat and stir in the vinegar. Let set 1 minute until it curdles. It will separate into thick and milky parts also referred to as curds and whey.
Pour the mixture into the cheesecloth-lined sieve. Allow it to drain into the bowl for 25 to 30 minutes, occasionally discarding the whey that collects in the bowl.
Pick up and gather the corners of the cheesecloth together and squeeze excess remaining liquid.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Stir in the lemon zest.
Use immediately or cover with plastic wrap and refrigerate.
*I flavored half of this recipe with lemon (zest of one lemon) and pressed it into a bowl. I allowed it to chill and then turned it over on a plate and garnished it with honey. It kept it's shape.
Ricotta will keep 4 to 5 cays covered in the refrigerator.
Serving: 2g | Calories: 1123kcal | Carbohydrates: 30g | Protein: 20g | Fat: 104g | Saturated Fat: 64g | Cholesterol: 375mg | Sodium: 1465mg | Potassium: 823mg | Sugar: 25g | Vitamin A: 4289IU | Vitamin C: 1mg | Calcium: 706mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.