I always thought it would be difficult to make a ricotta cheese recipe. Turns out it is the easiest cheese to make! I have found that it is a roll of the dice to get the right texture of ricotta cheese from a grocery store. You open the plastic container and hope the ricotta cheese is not pure liquid. I am sure you will find this ricotta cheese recipe as easy to make as I have found it to be!

The milk for the ricotta cheese recipe

I have only used whole milk in this recipe. I have not yet tried plant milks, not sure if they will work or not. It is important to get the milk up to 200 degrees F when you are making the recipe. An instant read thermometer comes in handy! The first few times I made this recipe I guessed what the temperature was and some of the cheese were not up to par.

White vinegar or citric acid

I have made this ricotta cheese recipe many times and both the white vinegar and the citric acid did a great job at forming the cheese. At a store in Cleveland, they happened to have citric acid and I picked some up. I liked the way it worked and so I kept up with it. However, the white vinegar works just as well. I don’t use the white vinegar because I don’t want to run out of it and forget to get more!

The whey

Whey is the liquid that is left over after draining the cheese. The whey makes a great liquid to make bread with! Plan ahead and you can have some great tasting bread with your ricotta cheese!

The ricotta cheese recipe would make a great addition to a pizza made with the pizza dough recipe!

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Ricotta cheese recipe

Course: Appetizer, Main Course, Pasta, Pizza

Cuisine: Italian

Diet: Vegetarian

Keyword: cheese, riccota cheese

Prep Time: 10

Cook Time: 20

Resting time: 10

Total Time: 40

Servings: 1/2 cup per serving

Calories: 204kcal

Author: clevelandcooking

I always thought it would be difficult to make a ricotta cheese recipe. Turns out it is the easiest cheese to make!

Print Recipe

Ingredients

1 gallon of whole milk
1 teaspoon of citric acid or ⅔ cup of white vinegar
1 teaspoon of sea salt

Instructions

In a large pot, bring the gallon of whole milk up to 200 degree F. Stirring frequently.
Once the milk has reached 200 degrees F, take the pot off of the fire.
Stir in the salt and citric acid to incorporate well.
After incorporating, stop stirring and let the milk set for 10 minutes.
After 10 minutes, start to skim the curds off of the top of the pot into a cheesecloth lined sieve and let drain.
Place in an airtight container and store in the refrigerator.

Nutrition