How to Make Ricotta Cheese
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
How to Make Ricotta Cheese uses pasteurized whole milk heated to 185°F with salt, then curdled by stirring in lemon juice and vinegar. This combination creates curds quickly after removal from heat. The curds separate from the whey, which is drained using cheesecloth-lined colander. The resting and draining steps produce a soft ricotta with a moist center and mild flavor. The method avoids ultra-pasteurized milk for better curd formation.
The resulting ricotta has a delicate texture ideal for spreading on bread or incorporating into dishes needing fresh cheese. The recipe yields approximately 2 pounds or 4 cups of ricotta, serving about 32 portions. Leftover whey can be repurposed as a protein boost in smoothies or in baking, adding nutritional value.
This fresh ricotta keeps in the refrigerator for up to five days. For serving, drizzling honey and sprinkling toasted hazelnuts boosts flavor and texture, and the cheese pairs well with toasted baguette slices. The process is straightforward but requires careful temperature control and patience during curd formation and draining.
Ingredients
- 1/3 cup lemon juice (from 2-3 lemons)
- 1/4 cup white vinegar plus more as needed
- 1 gallon whole milk not ultrapasteurized or UHT, pasteurized
- 2 teaspoons salt
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
- Use pasteurized whole milk that is not ultra-pasteurized or UHT for best curdling results.
- Lemon juice should be from regular lemons, as Meyer lemons lack the required acidity.
- This recipe yields about 2 pounds (4 cups) of ricotta, enough for 32 one-ounce servings.
- Store ricotta covered in the refrigerator for up to 5 days to maintain freshness.
- Use leftover whey in smoothies or as a liquid substitute in bread and pizza dough for additional protein and flavor.
- For a simple serving, drizzle ricotta with honey and toasted hazelnuts, and enjoy with toasted baguette slices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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