Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Ricotta Cheese Recipe
    Lost? Site Map

    Homemade Ricotta Cheese

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

    Sort by:

    • on October 12, 2010

      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

      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
    • on September 26, 2007

      OHHHH did I ever NEED this! I am on my way back to living in Morocco in 4 months and hate to live without ricotta. THANK YOU!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2007

      Just what I was looking for

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2006

      I added some salt and made this in a larger quantity--used three quarts of milk and cooked it to a slightly higher temperature (200). This is good ricotta--and the whey (the liquid which drips out of the cheese)is great for use in bread baking. I must say, however, that one does not get a yield of two cups of cheese from one quart of milk.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2005

    « Previous 1 Next »

    Advertisement

    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%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites