Homemade Ricotta Cheese

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Homemade Ricotta Cheese

Homemade Ricotta Cheese

Making homemade ricotta cheese is so easy, it takes only minutes and tastes better than any brand you can buy in the store. Did I mention it is cheaper to make your own ricotta cheese than it costs to purchase it? There are only 3 ingredients, it simmers for 2 minutes, rests for 5 minutes and drains for 15 minutes, it’s that simple.

Homemade Ricotta Cheese Ingredients
  • 1 gallon whole milk
  • 4 lemons juiced or 8 Tbsp bottled lemon juice
  • 3 tsp kosher salt

Homemade Ricotta Cheese Directions
  1. Bring milk and salt to a low boil in a large pot, reduce heat to med/low and add lemon juice.
  2. Let simmer 2 minutes, gently stirring a couple of times. Do not over stir you can make the cheese tough.
  3. Turn off heat and let stand 5 minutes; the curd will float to the top. Do not throw the whey (liquid) away, you may need it as specified below.
  4. You can strain through cheesecloth, tie it and let hang to drain (do not squeeze) or do what I did. Using a large spoon, I scooped the cheese into a mesh strainer with a bowl under it and left it it to drain for 15 minutes.
  5. If your cheese drains too much and becomes crumbly, just add a little of the warm whey back into it and gently blend back together.
  6. Yield 2 cups or approximately 1 LB.

You now have fresh and delicious ricotta cheese to use as a spread for bruschetta, or use as a filling for your favorite manicotti, lasagna or stuffed shells or desert recipe.

Bon Appetite ~  Valerie

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  1. Thank you sooo very much for this recipe! I didn’t know it was that easy to do! I love it, but I hate spending so much money on it, but now I can make it anytime I want to:)

  2. This will certainly cut down on the cost of making cannoli. Thanks for sharing the recipe!

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