Ricotta Cheese


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.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins
28 ounces ricotta cheese


  • ¼ cup water

  • 1 teaspoon citric acid powder

  • 1 gallon raw milk

  • 2 tablespoons heavy whipping cream (Optional)

  • 2 teaspoons salt (Optional)


  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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