How to Make Ricotta Cheese

Ingredients

• 1 gallon Whey (Leftover whey from mozzarella making; warm to 198°F before adding other ingredients)
• 4 gram Baking Soda (Dissolved in a small amount of water before adding to whey)
• 2 teaspoon Salt (Fine sea salt; helps flavor and absorb water for a fluffier ricotta)
• 1 cup White Vinegar (Add gradually; amount may be adjusted by eye (usually 3‑4 minutes of curd formation))
• 1 tablespoon Extra Virgin Olive Oil (Optional, for drizzling on finished ricotta)

Instructions

1. Prepare the whey

   Pour 1 gallon of whey into a large pot and set aside any leftover curds.

   Time: PT5M

2. Heat whey to 198°F

   Place the pot over medium heat, stirring occasionally, and heat until the whey reaches 198°F (92°C).

   Time: PT20M

   Temperature: 198°F

3. Add baking soda

   Dissolve 4 g of baking soda in a splash of water and stir it into the hot whey until fully incorporated.

   Time: PT2M

4. Season with salt

   Stir in 2 tsp of fine sea salt.

   Time: PT1M

5. Add vinegar and form curds

   Slowly pour about 1 cup of white vinegar into the pot while gently stirring. Watch the mixture turn milky and curds begin to appear.

   Time: PT3M

6. Turn off heat and rest

   Remove the pot from the burner and let the mixture sit undisturbed for 4 minutes so the curds fully develop.

   Time: PT4M

7. Brief reheating

   Return the pot to low heat for about 2 minutes to give the curds a final lift.

   Time: PT2M

8. Strain the ricotta

   Line a fine mesh strainer with cheesecloth over a large bowl. Ladle the curds into the strainer and let drain gently for 5 minutes.

   Time: PT5M

9. Finish and serve

   Transfer the drained ricotta to a serving bowl, drizzle with olive oil if desired, and serve immediately or store.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

12 g

Carbohydrates

5 g

Fat

6 g

Fiber

0 g