How to Make Ricotta at Home (It's So Easy to Do it Yourself!)

Ingredients

• 1 gallon Whole Milk (fresh pasteurized milk; avoid ultra‑pasteurized)
• 2 teaspoons Salt (kosher or table salt)
• 0.33 cup Lemon Juice (freshly squeezed preferred)
• 0.25 cup Distilled White Vinegar (standard white vinegar)
• 1 piece Cheesecloth (triple‑layer for draining)

Instructions

1. Line colander with cheesecloth

   Place a triple‑layer cheesecloth over a large colander and let the edges hang over the sides; set the colander in the sink.

   Time: PT5M

2. Combine lemon juice and vinegar

   Measure 1/3 cup fresh lemon juice and 1/4 cup distilled white vinegar into a liquid measuring cup; stir and set aside.

   Time: PT2M

3. Heat milk with salt

   Pour 1 gallon whole milk into the Dutch oven, add 2 teaspoons salt, and heat over medium‑high heat, stirring frequently, until the temperature reaches 185°F.

   Time: PT10M

   Temperature: 185°F

4. Add acid mixture

   Remove the pot from heat and slowly pour the lemon‑vinegar mixture into the milk while gently stirring; curdling will begin within seconds.

   Time: PT1M

5. Let curdle

   Let the pot sit undisturbed for 7 minutes so the curds separate from the translucent whey.

   Time: PT7M

6. Drain curds

   Carefully pour the curd‑and‑whey mixture into the prepared colander; allow it to sit for about 8 minutes until most whey drains away but the center remains moist.

   Time: PT8M

7. Transfer and stir

   Using a spoon or spatula, transfer the curds to a large bowl, stir gently to incorporate any remaining whey and break up larger curd pieces.

   Time: PT3M

8. Chill

   Cover the bowl and refrigerate for at least 2 hours before serving.

   Time: PT2H

Nutrition Facts

Calories

90

Protein

5 g

Carbohydrates

2 g

Fat

6 g

Fiber

0 g