This Yogurt Ricotta recipe is from the Blue Apron Culinary Team. It’s light, creamy, and delicious, unlike anything at the grocery store. Special equipment needed: Cheese cloth, Thermometer, Ladle (or large spoon).
- 8 c. organic whole milk
- 1 c. organic heavy cream
- 1 tsp. kosher salt
- 1/2 cup Stonyfield Organic Plain Greek Yogurt*
- 2 tbsp. lemon juice
Line a large colander with cheesecloth set over a large pot. In a large, heavy bottomed pot, combine the milk, heavy cream, and salt. Heat to 185°F on medium, stirring occasionally to prevent the bottom from scorching.
Add the yogurt and lemon juice. Reduce the heat to low and cook, stirring slowly and constantly until curds begin to form, then stop stirring.
Once the surface is covered with curds (about 5 minutes), carefully ladle most of the curds into the cheesecloth-lined colander (this allows for the larger curds to remain intact). Pour the remaining mixture through the strainer into the pot.
Let the curds drain for 15 minutes. Transfer to a bowl and season with salt and pepper to taste. The strained liquid (or whey) can be discarded or saved for later use.*
The ricotta is ready to be enjoyed warm. Alternatively, store in the refrigerator in an airtight container for up to two days (the ricotta can be also enjoyed cold).
*I used Stonyfield’s Plain Whole Milk Yogurt in place of Greek with great results.
Blue Apron Test Kitchen Tip: We like to use whey in place of buttermilk in pancakes and biscuits, or as a braising liquid for meat and vegetables.