Name: How To Make Ricotta Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 cups
Cuisine: Italian
Ingredients: 8 cups Whole Milk; 0.25 tsp Kosher Salt; 2 tablespoons Lemon Juice or White Vinegar

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How To Make Ricotta Cheese

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Ingredients

Warning0 allergens identified

How To Make Ricotta Cheese

8 cups Whole Milk

¼ tsp Kosher Salt

2 tablespoons Lemon Juice or White Vinegar

Instructions

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Instructions

Place milk in a large stockpot and stir in the salt. If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature.

Set the milk on medium heat until it reaches 185F. Small curds should begin to form.

Stir in the lemon juice.

Reduce heat to medium-low, while maintaining the temperature of 185F for 20 minutes.

Remove milk from heat and let sit for a few minutes before straining.

Line a fine mesh sieve/strainer with cheesecloth and either pour the milk mixture into that, or transfer curds individually with a spoon. You can either discard the whey (liquid) or save a cup to store the ricotta curds in.

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Tips & Tricks (5)

Use Fresh, High-Quality Milk 🥛
Choose whole milk with a high fat content and avoid ultra-pasteurized varieties, as they won't curdle properly and will yield less cheese with a better texture.
Monitor Temperature Precisely 🌡️
Heat milk slowly to exactly 185-195°F and maintain this temperature range while stirring gently—too cool and curds won't form, too hot and you'll get a grainy, rubbery result.
Line Your Strainer with Cheesecloth 🧊
Use fine-mesh cheesecloth doubled over to catch delicate ricotta curds that would otherwise slip through, ensuring maximum yield and creamy texture.
Add Salt at the Right Time ⏱️
Season your ricotta immediately after straining while it's still warm, as warm cheese absorbs salt more evenly than cold cheese, preventing uneven salty pockets.
Save the Whey for Extended Freshness 💧
Store finished ricotta submerged in the reserved whey in an airtight container—this extends shelf life to 5-7 days and keeps the cheese moist and creamy.