How to Make Ricotta Cheese - A Step-by-Step Guide

Many people are familiar with ricotta cheese as a delicious addition to dishes like lasagna, stuffed shells, and cannoli. But this versatile cheese can be used in a wide variety of recipes, from savory to sweet. Its creamy texture and mild flavor make it a great ingredient for both cooking and baking.

Ricotta cheese is a traditional Italian cheese that is made from the whey leftover from the production of other cheeses, such as mozzarella or provolone. The whey is heated and then the ...

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Ingredients

  • ¼ cup water
  • 1 teaspoon citric acid powder
  • 1 gallon raw milk
  • 2 tablespoons heavy whipping cream (Optional)
  • 2 teaspoons salt (Optional)

Information

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

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

    153 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 27mg
    • Sodium: 389mg
    • Total Carbohydrate: 11g
    • Total Sugars: 11g
    • Protein: 8g
    • Calcium: 277mg
    • Iron: 0mg
    • Potassium: 350mg