Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
20 mins
total:
50 mins
Servings:
16
Yield:
28 ounces ricotta cheese
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and citric acid in a small bowl; mix until dissolved.

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  • 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.

  • 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.

  • 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

153 calories; protein 7.9g; carbohydrates 11.2g; fat 8.6g; cholesterol 26.9mg; sodium 389.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2020
Takes a lot of time, but the results are worth the wait. First time I made it my granddaughter helped. Was a great way to bond. We ate the cheese on hard bread while the lasagna was cooking. So good. Read More