Homemade Ricotta Recipe

Name: Homemade Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: How to Make Homemade Ricotta; Makes 2 cups; What You Need; Ingredients; 1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes); 1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers); 1 teaspoon salt, optional; Equipment; 4-quart pot; Instant read thermometer or candy thermometer; Measuring spoons; Cheese cloth; Strainer; Mixing bowl; Slotted spoon

Servings: persons

How to Make Homemade Ricotta
Makes 2 cups
What You Need
Ingredients
1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional
Equipment
4-quart pot
Instant read thermometer or candy thermometer
Measuring spoons
Cheese cloth
Strainer
Mixing bowl
Slotted spoon

1
What You Need
2
Ingredients
3
1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
4
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
5
1 teaspoon salt, optional
6
Equipment
7
4-quart pot
8
Instant read thermometer or candy thermometer
9
Measuring spoons
10
Cheese cloth
11
Strainer
12
Mixing bowl
13
Slotted spoon

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: How to Make Homemade Ricotta, Makes 2 cups, What You Need, Ingredients, and more.

Yes, Homemade Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Ricotta

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