Fresh, homemade Ricotta Cheese is made with simple ingredients like milk and citric acid for a lighter, richer tasting cheese.
Prep Time2 minutesmins
Cook Time20 minutesmins
1 hourhr
Total Time1 hourhr22 minutesmins
Course: cheese
Cuisine: Italian
Keyword: cheese, how to make cheese, ricotta cheese
Servings: 12
Calories: 97kcal
Author: Kellie
Cost: $5
Equipment
stock pot
Ingredients
1/2gallonwhole milknot ultra pasteurized
1teaspooncitric acidor 1/3 cup lemon juice or distilled white vinegar
1teaspoonkosher salt
Instructions
Warm the milk in a large dutch oven over low heat until it reaches 200˚F on an instant read thermometer. Do not allow the milk to come to a boil.
Remove from the heat and stir in the citric acid and salt stirring to combine.
Allow the milk mixture to sit for 10-15 minutes so the curds can separate from the whey. If you don’t see a lot of activity, add 1/2 teaspoon more citric acid, lemon juice or vinegar.
Set a fine mesh strainer over a bowl and line with cheesecloth.
Pour the mixture into the strainer SLOWLY to avoid splashing.
Allow the ricotta to drain for 30-60 minutes depending on how wet or dry you want your ricotta to be.
Transfer the ricotta cheese to an airtight container and store in the refrigerator until ready to use.
Notes
Ricotta cheese can be made up to 5 days in advance. Wrap tightly in a container and refrigerate until ready to use.