Whole Milk Ricotta Cheese
Whole Milk Ricotta Cheese is delicious, creamy goodness all in the palm of your hands with this super easy recipe.
Equipment
- Sieve, Large Strainer or Cheese Cloth
- Thermometer
- Slotted Spoon
- Wooden spoon
- Large Pot
Ingredients
- 1/2 gallon or 8 cups Whole Milk
- 1/4 teaspoon Kosher Salt
- 2 Tablespoons Lemon Juice or White Vinegar
Instructions
- Place Fresh milk in a large stockpot and stir in the salt.
- If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature of the milk
- Set the milk on medium heat until it reaches 185F. Small curds will start to form.
- Stir in the lemon juice.
- Reduce heat to medium-low, while maintaining the temperature of 185F for 20 minutes. Add Salt. Remove the pot of milk from heat and let sit for a few minutes before straining.
- Line a fine-mesh strainer with a cheesecloth-lined colander and either pour the milk mixture into that or transfer the Clumps of milky white curds individually with a spoon.
Notes
You can either discard the leftover whey (liquid) or save a cup to store the ricotta curds in.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Calories: 143kcalCarbohydrates: 4gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 163mgPotassium: 359mgFiber: 0.01gSugar: 11gVitamin A: 383IUVitamin C: 1mgCalcium: 291mgIron: 0.003mg
Tried this recipe?Let us know how it was!