This recipe for home-made ricotta cheese only takes 20 minutes!

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

Pour 2 liters of whole milk into a large heavy-bottom pot.

Slowly bring the milk up to 185°F, stirring often to prevent burning.

Once the milk reaches 185°F, turn down the heat and add 40 milliliters of white wine vinegar, creating a vortex for even distribution.

Cook the milk for an additional 20 minutes, keeping the temperature between 175°F and 195°F to develop flavor.

After 20 minutes, turn off the heat and prepare to strain the curds from the whey using a large bowl, colander, and cheesecloth or nut milk bag.

Using a ladle, scoop the curds into the colander lined with cheesecloth or nut milk bag, allowing the whey to drain.

Decide on the texture of the cheese: for a spreadable texture, let it drain less; for a drier texture, let it drain more.

Transfer the ricotta to a storage container and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens