Fresh Ricotta

    55 minutes

    I had no idea how easy it is to make ricotta! I used a cheese making kit that I bought from a supermarket but you can find everything you need at the supermarket. Save the leftover water - the whey - after making the cheese and freeze and use for baking instead of plain water. Nutrients such as the calcium and whey protein have been left behind in it, and be mindful that it's chock full of lactose for those that are intolerant.


    Washington, United States
    15 people made this

    Serves: 4 

    • 3.8 litres of whole milk
    • 1 teaspoon of citric acid
    • 1 teaspoon cheese salt/non-iodized salt flakes (if it doesn't say iodized then it is non-iodized)
    • 1/2 cup water
    • large pot - 6 litre capacity
    • fine cheesecloth/muslin
    • cooking thermometer
    • colander
    • large slotted spoon

    Preparation:5min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:55min 

    1. Add the citric acid into half a cup of water and stir.
    2. Pour milk, citric acid/water and salt into pot and mix thoroughly.
    3. Heat milk to between 82 Degrees C and 85 Degrees C without boiling over. Stir constantly.
    4. As soon as the curds and whey separate and lots of curds have formed and there is no milky whey, turn off the heat and allow to set undisturbed for 10 minutes.
    5. Put the cheesecloth over the colander and a bowl underneath to catch the whey - if you'd like to save it. Pour in the curds and whey and leave to drain for 15-30 minutes. Cheese is ready to eat or store it in a covered container in the fridge for a week.

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