Ingredients
You can make your own ricotta cheese and serve it warm with a drizzle of your favourite honey to enjoy with some fresh bread or crostini. Use it in baked goods or cooking, it is an easy way to use up some milk lingering in the fridge.
- 4 cups (1 L) milk
- 1 cup (250 mL) 35% whipping cream
- 1/2 tsp (2 mL) salt
- 3 tbsp (45 mL) fresh lemon juice
Preparation
In a saucepan, bring milk, cream and salt to a gentle simmer over medium-high heat, stirring occasionally. Stir in lemon juice, reduce heat to low, stirring for about 3 minutes or until small curds are visible. Let stand for about 10 minutes for curds to form.
Ladle into a cheese cloth-lined sieve, reserving whey if desired for another use. Let ricotta stand for 10 minutes to drain.
Makes about 1 cup (250 mL).
RECIPE TIP
If you would like to double the recipe, to retain this rich and creamy consistency, simply make another batch separately.
For best results, be sure not to use microfiltered milk for the recipe.
Nutritional Information
-
420
-
18g
-
8g
-
0.5g
-
105mg
-
1090mg
-
4g
-
≥850mg
-
35g
-
12g
-
2.5mg
-
400 µg
-
2 µg
-
89mg
-
1.5 µg
-
59 µg
-
300mg
-
30g
-
4.5mg
-
60mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
