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    You are in: Home / Recipes / Fresh Homemade Ricotta Cheese Recipe
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    Fresh Homemade Ricotta Cheese

    Fresh Homemade Ricotta Cheese. Photo by Jostlori

    1/1 Photo of Fresh Homemade Ricotta Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    KathyP53's Note:

    I found this recipe in Food and Wine Magazine. It really is wonderful! It's easy too!

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    Units: US | Metric


    1. 1
      Line a colander with moistened cheese-cloth and set it over a large bowl.
    2. 2
      In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
    3. 3
      Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
    4. 4
      Ricotta can be stored, covered, in the refrigerator for up to 3 days.
    5. 5
      Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

    Ratings & Reviews:

    • on March 13, 2014

      I needed some ricotta for a recipe I was making and I didn't want to go to the store. I found this recipe and thought what the heck I'll give it a try. I am so glad I did. I cut it in half because I needed 1 cup. i don't buy whole milk so I only had 2% on hand. Other than that I followed the recipe exactly and that was the best tasting ricotta. I will be using this recipe from now on instead of buying my ricotta. Thank you for sharing.

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    • on April 18, 2014

      Hey, Kathy: this is not actually ricotta, which is made from whey (from cheese-making!), but rather something I know as paneer and make every so often for certain Indian dishes. Anyway, this is a great cheese that can be even deep-fried for, say, Matar Paneer. Try (sour) yoghurt as the acid for even better-tasting paneer! <br/><br/>(I then use the whey in soups and bread.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2011


      So easy but so good. I had 1 qt. of milk and used 2 T. lemon juice, it was so good. I tried it by itself before using in Zucchini Lasagna (Lasagne) - Low Carb. I drained it in a yogurt strainer I had rather than cheesecloth.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Fresh Homemade Ricotta Cheese

    Serving Size: 1 (249 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 150.0
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.5 g
    Cholesterol 24.4 mg
    Sodium 104.9 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 0.0 g
    Sugars 12.4 g
    Protein 7.7 g

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