Ricotta Cheese From Scratch
User Reviews
5
-
Total Time
45 mins
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Servings
14 oz
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Calories
83 kcal
Ricotta Cheese From Scratch
Description
Ricotta Cheese From Scratch uses whole milk heated to 200°F, combined with lemon juice, citric acid, and salt to initiate curdling. After resting, the curds are ladled onto cheesecloth-lined sieves and allowed to drain, separating the curds from whey. This gentle extraction produces soft, creamy ricotta with a mild flavor. The method requires patience during heating and straining to achieve the proper texture and moisture content.
The resulting ricotta is fresh and versatile, ready to be used in recipes that call for ricotta cheese such as pastas, desserts, or spreads. Because it is homemade without preservatives, it should be consumed within a short time of preparation or stored properly refrigerated.
The recipe provides a straightforward approach, using simple ingredients like milk, citrus acidity, and salt, making homemade ricotta approachable even for those new to cheese-making. The notes mention the nutritional value per ounce, indicating an awareness of its dietary content.
Ingredients
- 1/2 gallon milk whole
- 1/3 cup lemon juice fresh
- 1/2 teaspoon citric acid OR 1/8 cup apple cider vinegar
- 1 teaspoon salt
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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