Ricotta Cheese From Scratch

Name: Ricotta Cheese From Scratch
Total time: 45 min
Yield: 14 oz
Ingredients: 1/2 gallon whole milk; 1/3 cup fresh lemon juice; 1/2 teaspoon citric acid; 1 teaspoon salt

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5.0

18 reviews

Excellent

Total Time
45 mins
Servings
14 oz
Calories
83 kcal

Ricotta Cheese From Scratch

Jack Kelley

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Are you interested in making your own cheese? Homemade Ricotta Cheese is one of the easiest cheeses to make at home and so much better than store bought!

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Ingredients

Servings

1/2 gallon whole milk
1/3 cup fresh lemon juice
1/2 teaspoon citric acid OR 1/8 cup apple cider vinegar
1 teaspoon salt

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Instructions

Take milk out of the fridge and let come to room temperature.
In a large pot over medium heat, add milk to pot and heat to 200 degrees Fahrenheit. This can take about 12-15 minutes.
Remove from heat and then add lemon juice, citric acid, and salt and give a gentle stir and set aside for 10 minutes.
Line a sieve or colander with a cheese cloth and place over a tall pot. You want something that will allow all of the whey to under the bottom of the sieve / colander. Make sure the whole sieve / colander is covered so that you can easily gather it ALL up - I try to tuck the cloth between the sieve / colander and pot to secure it.
After 10 minutes use a spoon to check to see if curds have formed by gently pulling at curds to see if they separate from the whey.
With a slotted spoon, ladle curds onto cheese cloth. Go slowly. Let the whey drain. Add more. Let the whey drain. Until most of the larger curds are ladled out.
When you have most of the large curds out, slowly poor the rest into the cheese cloth. Just a little bit at a time, don't fill it all too much. Be careful to not let the cloth slip. To speed up the process you could gently turn it all so that whey can drain out the upper edges of the sieve / colander.
Once it all has been poured and drained, gently gather all of the edges of the cheese cloth and give it a gentle squeeze to get a little more out of the whey out. Not all - you want to keep some to keep a nice moist ricotta cheese!
Transfer cheese from cloth into bowl and either use immediately or cover and store in fridge for up to a week.

Equipments used:

Notes

The nutritional value is approximately per oz of cheese.

Nutrition Information

Show Details

Calories 83kcal (4%) Carbohydrates 7g (2%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 16mg (5%) Sodium 218mg (9%) Potassium 209mg (6%) Fiber 0.02g (0%) Sugar 7g (14%) Vitamin A 219IU (4%) Vitamin C 2mg (2%) Calcium 167mg (17%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 14oz

Amount Per Serving

Calories 83 kcal

% Daily Value*

Calories	83kcal	4%
Carbohydrates	7g	2%
Protein	4g	8%
Fat	4g	6%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Cholesterol	16mg	5%
Sodium	218mg	9%
Potassium	209mg	4%
Fiber	0.02g	0%
Sugar	7g	14%
Vitamin A	219IU	4%
Vitamin C	2mg	2%
Calcium	167mg	17%
Iron	0.01mg	0%