How to Make Ricotta Cheese at Home | Easy Recipe from America's Test Kitchen Kids

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining texture.

vinegar

🥗Healthier: citric acid

💰Cheaper: lemon juice

Citric acid provides a similar curdling effect.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

salt

Gather equipment: cheesecloth, colander, large bowl, large saucepan, rubber spatula, plastic wrap, and an instant read thermometer.

Make a triple layer of cheesecloth and line it in a colander, letting the edges hang over.

Place a large bowl under the colander to catch the whey.

Pour 8 cups of milk into a large saucepan and add 1 teaspoon of salt.

Heat the milk over medium-high heat, stirring often, until it reaches 185°F, which should take about 12 to 15 minutes.

Once the milk reaches 185°F, remove it from heat and slide it over to a cool burner.

Slowly pour in the distilled white vinegar while stirring gently with a rubber spatula for about 15 seconds until the milk solids clump together.

Let the mixture sit for about 10 minutes to allow the curds to fully separate from the whey.

Check the mixture; if it still looks like milk, add 1 tablespoon of vinegar and let it sit for a couple more minutes.

Carefully pour the curds and whey into the cheesecloth-lined colander and let it drain for about 1 minute.

Gather the edges of the cheesecloth and lift it to let any remaining whey drain out, keeping as much whey with the cheese as possible.

Stir the curds gently to break up any large pieces and let it sit until it cools to room temperature, about 30 minutes.

Cover the bowl with plastic wrap and refrigerate for about 1.5 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens