4.5
2 ratings

Homemade Ricotta

Chef Matt Conroy makes this recipe for his restaurant Virginia’s in NYC

Chef Matt Conroy makes this recipe for his restaurant Virginia’s in NYC. Virginia’s likes to serve their ricotta on sourdough with golden beets, satsuma marmalade and a red mustard green and sorrel flower garnish.

6
Servings
1076
Calories Per Serving

Ingredients

  • 1 Gallon milk
  • 1/2 Gallon good quality buttermilk
  • 4 Cups heavy cream
  • juice of half a lemon
  • 1 1/2 Tablespoon salt

Directions

Mix milk, buttermilk, and cream into large metal bowl and put over a double boiler.

Cook this mixture for 25 minutes.

Next, add the lemon juice and salt then heat mixture until cheese separated from the whey. This will occur between 165-180 degrees F. Do not mix as your curd will break apart.

Once separated, gently move the mixture into a strainer lined with cheese cloth to remove leftover whey.

Let sit and strain for 20 minutes. The solids that are left over in the cloth is your ricotta.

Nutritional Facts
Servings6
Calories Per Serving1076
Total Fat83g100%
Sugar53gN/A
Saturated50g100%
Cholesterol296mg99%
Protein35g69%
Carbs52g17%
Vitamin A997µg100%
Vitamin B124µg66%
Vitamin B60.4mg19.5%
Vitamin C7mg11%
Vitamin D10µg2%
Vitamin E2mg12%
Vitamin K7µg9%
Calcium1220mg100%
Fiber0.1g0.5%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron0.4mg2.5%
Magnesium113mg28%
Monounsaturated23gN/A
Niacin (B3)0.8mg4.2%
Phosphorus936mg100%
Polyunsaturated4gN/A
Potassium1478mg42%
Riboflavin (B2)2mg100%
Sodium2653mg100%
Thiamin (B1)0.4mg29.8%
Zinc4mg28%