Dispelling nutrition myths, ranting, and occasionally, raving

Ricotta(ish) cheese

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Ever wanted to make your own cheese? A faux-ricotta is one of the easier ones to start with. You can also make it relatively low-fat. To make 1 3/4 cups of ricotta, bring 2 litres of homogenized milk to room temperature. Line a colander with a few layers of cheesecloth. Pour milk into a large saucepan on high heat. Stir frequently until milk is 185F, or until it’s good and steamy and frothing. Turn off the heat and stir in 1/4 cup of lemon juice and 1/2 teaspoon of sea salt or kosher salt. The milk will become yellowish and curds will float to the surface after a couple of minutes. Slowly pour the mixture into the prepared colander. Let sit until the liquid has drained off. You made need to stir it gently a couple of times. The solids remaining in the cheesecloth are your ricotta. Store in an airtight container in the fridge for up to a week. Use in your favourite recipes: gnocchi, pasta, pancakes…

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

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