5 from 1 vote
Homemade Ricotta Cheese
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

If you've never made fresh homemade ricotta cheese then you've never tasted just good it can be. You won't believe how easy it is to make at home!

Course: cheese
Cuisine: American
Keyword: homemade cheese, how to make cheese, ricotta cheese
Servings: 3 cups
Calories: 825 kcal
Author: Chef Dennis Littley
Ingredients
  • 1 gallon organic whole milk
  • 1 tablespoon sea salt
  • 1 cup plain yogurt I used greek yogurt
  • 1/3 cup fresh lemon juice 3 lemons
Instructions
  1. Using two large pots, make a double boiler by placing the smaller one inside the larger pot.
  2. Once you find a good pair to use, fill the bottom pot with enough water so it comes about halfway up the sides of the smaller insert pot.
  3. Add the milk into the insert and heat it over medium heat until the temperature reaches 190°F (88°C) It will take about 15 minutes, to reach that temperature. Make sure to use a thermometer to check the temperature.
  4. Add the salt, yogurt, and lemon juice to the milk, and stir with a wooden spoon for just long enough to mix everything together. adjust the hear to maintain the temperature of the milk. *
  5. Maintain the milk’s temperature at 190°F (88°C) for 25 minutes, (you may have to remove the insert if the milk begins to get too hot)
  6. DO NOT stir the milk while the ricotta curds are forming!
  7. When 25 minutes has passed, using a skimmer carefully lift all the ricotta curds out of the whey and transfer them to a fine-mesh strainer (or use cheesecloth inside a pasta strainer)*
  8. If you are using your ricotta for cheesecake, let it drain for about 1 hour, then dump it into a bowl and fluff a little with a fork.
  9. Transfer your ricotta to a covered container and refrigerate for up to 4 days. (if you prefer a wetter ricotta, transfer the curds directly to your storage container)
Recipe Notes

* when adding the yogurt to the milk, my temps were reduced by about 15 degrees, I suggest allowing the yogurt to come to room temperature before using it. You may have to turn up the heat slightly to raise the overall temp back up, just be careful not to overheat!
*drain the curds over a bowl and use the by product for making bread or any other baked good calling for water.

Nutrition Facts
Homemade Ricotta Cheese
Amount Per Serving
Calories 825 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 25g 125%
Cholesterol 136mg 45%
Sodium 2905mg 121%
Potassium 1820mg 52%
Total Carbohydrates 66g 22%
Sugars 68g
Protein 42g 84%
Vitamin A 42.5%
Vitamin C 13.2%
Calcium 152.5%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.