How to Make Ricotta Cheese
User Reviews
4.9
120 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
2 hrs
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Total Time
30 mins
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Servings
32 servings (2 tbsp each)
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Calories
73 kcal
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Cuisine
American
How to Make Ricotta Cheese
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Learn how to make ricotta cheese at home. It's quick and easy: all you need is milk, lemon juice, vinegar, and salt.
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Ingredients
- 1/3 cup lemon juice (from 2-3 lemons)
- 1/4 cup white vinegar plus more as needed
- 1 gallon pasteurized whole milk (not ultrapasteurized or UHT)
- 2 teaspoons salt
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Instructions
- Line a colander with a triple layer of cheesecloth and set in sink. In a liquid measuring cup, combine lemon juice and vinegar.
- In a Dutch oven or large saucepan over medium-high heat, heat milk and salt to 185 degrees. Stir frequently with a rubber spatula to prevent scorching.
- Remove pot from heat and gently stir in lemon juice and vinegar until the mixture curdles, about 15 seconds.
- Let rest, without stirring, until the mixture fully separates into solid curds and translucent whey, 5 to 10 minutes.
- If curds do not fully separate the whey looks milky, stir in 1 tablespoon of vinegar and let sit 2 to 3 minutes longer. Repeat this process until curds separate.
- Gently pour prepared mixture into prepared colander. Let rest, without moving, until whey has drained from edges of cheese but center is still very moist, about 8 minutes.
- Gently transfer cheese to large bowl, keeping as much whey in center of cheese as possible. Stir well to break up large curds and incorporate whey.
- Refrigerate until cold, about 2 hours, or up to 5 days. Stir ricotta before using.
Notes
- Milk: Use pasteurized (not ultra-pasteurized / UHT) whole milk.
- Lemon juice: Use regular lemons (not Meyer lemons; they don't have enough acid to curdle the milk).
- Yield: This recipe makes 2 pounds (4 cups) of ricotta cheese, or 32 (1-ounce) servings (2 tablespoons each).
- Storage: Store ricotta covered in the refrigerator for up to 5 days.
- Leftover whey: Add it to smoothies for a protein boost or use it in place of water when making bread and pizza dough (it feeds the yeast).
- Simple spread: Drizzle some fresh ricotta cheese with honey, then sprinkle with toasted chopped hazelnuts. Serve with toasted baguette slices.
Nutrition Information
Show Details
Serving
2tbsp (1 oz)
Calories
73kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
12mg
(4%)
Sodium
196mg
(8%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
192IU
(4%)
Vitamin C
1mg
(1%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings (2 tbsp each)
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 2tbsp (1 oz) | |
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
120 reviews
Excellent
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