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

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 10 mins

    10 mins

    12 hrs

    Bluenoser's Note:

    No need to purchase at the store. Make your own

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put the milk over low heat, and bring to scald point (150 degrees).
    2. 2
      Remove from heat.
    3. 3
      Stir in lemon juice, and the milk will curdle.
    4. 4
      Let the mixture sit without refrigeration for 2-12 hours. This is the mellowing process, and it seems that the more patient you are, the mellower the cheese.
    5. 5
      Place 2 thickenesses of cheesecloth in a strainer.
    6. 6
      Place the strainer over a bowl.
    7. 7
      Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry.
    8. 8
      Flavor as you choose. Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.

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    Ratings & Reviews:

    • on October 12, 2010

      55

      This is wonderful and easy to make.You can also use white vinegar instead of the lemon juice.I doubled the recipe and I used whole milk .This is much creamier that store bought . Thank you for sharing this excellent recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009

      I am not going to give any stars yet as this didn't work well for me but it may be my fault. I used 1 gallon of powdered milk (reconstituted) and it made a very paltry amout of ricotta about 1 cup. I am going to try again with whole milk and see if that makes a difference. That 1 cup was very good though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2008

      55

      Just made this using a gallon of 2% milk and 8 T. of lemon juice. Great recipe, fast and easy. Cheese seems to have a lemony taste to it, but that could be because I didn't let it set for the mellowing process. With the dish i made the cheese for the lemon flavor will work fine. Also my gallon of 2% only made 2 cups of cheese, maybe whole milk produces more curds.

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

    Read All Reviews (7)

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    Nutritional Facts for Homemade Ricotta Cheese

    Serving Size: 1 (1006 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 316.1
     
    Calories from Fat 160
    50%
    Total Fat 17.8 g
    27%
    Saturated Fat 11.1 g
    55%
    Cholesterol 68.3 mg
    22%
    Sodium 239.2 mg
    9%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 16.0 g
    32%

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