homemade ricotta in 3 easy steps

Ricotta (8 of 11)

Ricotta is so stinking easy to make. Once you make it, you’ll never go back to storebought! It literally only requires three very easy steps. This recipe will yield 375g of ricotta, give or take. (It depends on how much whey you strain out.) 

 Step One: Heat

  • Pour the milk into a large pot.
  • Heat over medium until a thermometer reads 200 degrees Fahrenheit.
  • Turn heat off.

Ricotta heating

 Step Two: Denature

  • Add the lemon juice and salt (if desired).
  • Set a timer for 10 minutes.

Ricotta Denaturing

Step Three: Strain

  • Line a colander with a cheesecloth, nut bag, or clean tea towel. Place over a large bowl. To make room for all the whey you can place a small bowl upside down in the large bowl to elevate the colander.
  • Allow the ricotta to strain for 30 minutes.
  • You can keep the whey liquid to drink, or add to smoothies or soup.
  • Keep the ricotta in the fridge. Will keep for up to a week.

Ricotta Straining

So what can you make with ricotta? In addition to the usual stuffed cannelloni,  this DIY Boursin recipe is pretty awesome (if I do say so myself!).

Why It’s A Smart Choice

If you’re on a low-salt diet, you know how difficult it is to find cheese that won’t blow your daily sodium budget! With this recipe, you can completely control how much salt goes in! The salt doesn’t play a role in the actual cheese making so you can leave it out entirely, if you wanted. 

The best and easiest way to strain the ricotta is to use a nut milk bag. You could use cheesecloth but a nut milk bag is reusable and therefore a) cheaper in the long run and b) better for the environment! Amazon has a wide selection available but I don’t think you can go wrong with this one. It’s rated 4.9 stars from over 2100 reviewers. The price is also  fantastic. 

A tea towel also works well, but you will lose out on some of the whey that gets absorbed into it. 

Ricotta in 3 Easy Steps
A super easy tutorial for making homemade ricotta
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 2 litres (8 cups or ½ gallon) 2% or whole milk
  2. ⅓ cup lemon juice (fresh or bottled)
  3. 0-1 tsp salt
Step One, Heat
  1. Pour the milk into a large pot.
  2. Heat over medium until a thermometer reads 200 degrees Fahrenheit.
  3. Turn heat off.
Step Two, Denature
  1. Add the lemon juice and salt (if desired).
  2. Set a timer for 10 minutes.
Step Three, Strain
  1. Line a colander with a cheesecloth, nut bag, or clean tea towel. Place over a large bowl. To make room for all the whey you can place a small bowl upside down in the large bowl to elevate the colander.
  2. Allow the ricotta to strain for 30 minutes.
  3. You can keep the whey liquid to drink, or add to smoothies or soup.
  4. Keep the ricotta in the fridge. Will keep for up to a week.
Notes
  1. Yields approximately 375g.
Adapted from The Kitchn
Adapted from The Kitchn
Smart Nutrition http://smartnutrition.ca/
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

Ricotta in 3 Easy Steps

 

 

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6 Comments on “homemade ricotta in 3 easy steps”

  1. ha! I’ve been making paneer like this for years and never thought to use the cheese as ricotta! And now I’m thinking Lasagne is on the menu next week.
    For anyone interested, paneer is Indian cheese made the same way and pressed To smush the loose curds into a cake, so you can slice it and fry it for curries (like tofu)… It freezes well too!

  2. I had no idea how easy this was. And here I was buying ricotta cheese but could never use it all before it went bad. Then I would feel like a waste of money. Can you use any kind of milk?

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