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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 1 cup

Fried Oysters

Ingredients

Ingredient Checklist

4 cups whole milk

1 cup heavy cream

1/2 teaspoon fine sea salt (optional)

Juice of 1 lemon

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 1 cup

Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 1 cup

Recipe Summary

Yield: Makes 1 cup

Yield: Makes 1 cup

Makes 1 cup

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon fine sea salt (optional)
  • Juice of 1 lemon

Directions

Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.

Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.

Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.

Reviews (4)

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  18

2 star values:

                                  4

1 star values:

                                  6

Reviews (4)

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  18

2 star values:

                                  4

1 star values:

                                  6

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  18

2 star values:

                                  4

1 star values:

                                  6

38 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  18

2 star values:

                                  4

1 star values:

                                  6

38 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  18

2 star values:

                                  4

1 star values:

                                  6
  • 5 star values:
  • 4
  • 4 star values:
  • 6
  • 3 star values:
  • 18
  • 2 star values:
  • 4
  • 1 star values:
  • 6

Martha Stewart Member

Rating: Unrated

03/11/2015

                I just made the ricotta cheese and not only was it quick and easy, but incredibly tasty!
                
                My only problem is with the waste of the excess that is drained off (the whey).  What can I do with this aside from using it in soups as a stock?  I did google and it does say you can use this to make ricotta, but how is that possible if this is the actual excess I got from making the ricotta in the first place?
                
                Can I actually use this to make another kind of cheese?
                
                Lauri

Martha Stewart Member

Rating: Unrated

02/09/2009

                What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!

Martha Stewart Member

Rating: Unrated

08/09/2008

                This is very creamy, rich and easy to make. I don't think I will ever go back to store bought.

Martha Stewart Member

Rating: Unrated

03/11/2015

                I just made the ricotta cheese and not only was it quick and easy, but incredibly tasty!
                
                My only problem is with the waste of the excess that is drained off (the whey).  What can I do with this aside from using it in soups as a stock?  I did google and it does say you can use this to make ricotta, but how is that possible if this is the actual excess I got from making the ricotta in the first place?
                
                Can I actually use this to make another kind of cheese?
                
                Lauri

Rating: Unrated

Rating: Unrated

02/09/2009

                What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!

Rating: Unrated

08/09/2008

                This is very creamy, rich and easy to make. I don't think I will ever go back to store bought.

All Reviews for Homemade Ricotta

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Homemade Ricotta

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest