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ricotta cheese recipe from cleveland cooking

Ricotta cheese recipe

Author: Dan Harper
204kcal
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Prep 10 minutes
Cook 20 minutes
Resting time 10 minutes
Total 40 minutes
I always thought it would be difficult to make a ricotta cheese recipe. Turns out it is the easiest cheese to make!
Servings 8 1/2 cup per serving
Course Appetizer, Main Course, Pasta, Pizza
Cuisine Italian

Ingredients

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

Method

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

Nutrition

Serving0.5cupCalories204kcalCarbohydrates9gProtein10.1gFat14.2gSodium135mgSugar0.3gCalcium289mg

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