How to Make Easy Ricotta Cheese
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3.9
How to Make Easy Ricotta Cheese
Description
To make easy ricotta cheese, whole milk is slowly heated in a heavy-bottomed pot over medium heat until it reaches just below boiling. At this point, lemon juice is added to acidify the milk, triggering curd formation within minutes. The curds separate from the translucent whey, signaling readiness to remove from heat.
The mixture rests briefly before the curds are carefully skimmed out with a slotted spoon, or the entire contents can be poured into a colander lined with doubled cheesecloth for draining. The curds drain and are gently pressed in the cloth to remove additional whey. The longer the cheese drains, the firmer it becomes. The final ricotta is fresh, slightly sweet, and creamy.
This technique requires minimal ingredients and equipment, delivering fresh ricotta suitable for use in desserts, pastas, or spreads. Adjusting the draining time allows for firmer or softer textures depending on preference.
If desired, the recipe can be doubled to produce a larger quantity. Homemade ricotta is best used within a few days and kept refrigerated.
Ingredients
- 1/2 gallon milk whole
- 1/4 cup lemon juice
Instructions
- Open out your cheesecloth and line the colander with a double layer of the cloth, covering all sides of the colander. Set that over a deep bowl for draining and set aside.
- Pour your milk into a heavy bottomed pot and set on medium heat. Let it heat slowly, until it's just about to boil.
- Add in your 1/4 cup of lemon juice, and almost immediately you will see the curds form.
- Keeping it on the heat, let the curds fully form. Don't stir it much, just check to see if the curds have fully separated from the whey. The liquid should be translucent. This won't take long, just a minute or so.
- Take it off the heat and let sit for 5 minutes. Then, using a slotted spoon or skimmer, skim the curds out and into your cheesecloth lined strainer. You can gently pour the liquid from the pan straight into the lined colander if you like.
- After a few minutes, pull up the cheesecloth and gently press to release more whey. The more you drain the cheese the firmer it will become. I like it soft so I just let the moisture drip for a few minutes and then put my fresh cheese in an airtight container until I'm ready to use it. The cheese will keep 3-4 days in the refrigerator.
Notes
- You can double the recipe to make a larger batch of ricotta cheese.
- The longer you drain the curds, the firmer your ricotta will be.
- Use a heavy-bottom pot for even heating and to avoid scorching the milk.
- Serve fresh ricotta within a few days and keep it refrigerated to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 287kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 180mg | 8% |
| Potassium | 725mg | 15% |
| Fiber | 0.04g | 0% |
| Sugar | 23g | 46% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 583mg | 58% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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