Ricotta Cheese

5.0
(2)

That's right, you can make your very own ricotta cheese at home to enjoy on its own or use in your favorite Italian recipes! Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.

2
2
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
16
Yield:
28 ounces ricotta cheese

Ingredients

  • ¼ cup water

  • 1 teaspoon citric acid powder

  • 1 gallon raw milk

  • 2 tablespoons heavy whipping cream (Optional)

  • 2 teaspoons salt (Optional)

Directions

  1. Combine water and citric acid in a small bowl; mix until dissolved.

  2. Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.

  3. Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.

  4. Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

Nutrition Facts (per serving)

153 Calories
9g Fat
11g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 153
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 389mg 17%
Total Carbohydrate 11g 4%
Total Sugars 11g
Protein 8g
Calcium 277mg 21%
Iron 0mg 1%
Potassium 350mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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