Easy Two-Ingredient Homemade Ricotta

Original, appetizing, melts in your mouth, delicious! Homemade ricotta cheese is made with just two ingredients and you can easily make it in your kitchen. It turns out very similar to real ricotta, has a delicate curd taste and a low fat content.
cook time: 2h
Maya Lindell
Easy Two-Ingredient Homemade Ricotta

Nutrition Facts (per serving)

66
Calories
3g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Lemon juice (or 80 ml of wine vinegar, or half a teaspoon of citric acid) 80 ml
Milk 2.25 l

Recipe instructions

Step 1

Step 1
How to make ricotta cheese at home? Prepare your food. It’s better to take whole, homemade milk, it will make the most delicious cheese. If it is not possible to buy village milk, then take store-bought milk, but not ultra-pasteurized milk, but the most ordinary one, with a short shelf life. It is better to choose more fat content. This will have little effect on the calorie content of the cheese, but it will affect the taste. I cooked two thirds of the portion.

Step 2

Step 2
Squeeze the juice out of the lemons. This amount will be obtained from the average of two lemons. To get more juice out and to squeeze it out better, roll the lemons on the table, actively pressing on them.

Step 3

Step 3
Take a suitable size pan and pour milk into it. The article at the end of this recipe will help you understand the intricacies of choosing a pan. Heat the milk over low heat. If you have a food thermometer, use it to monitor the temperature of the heating milk. If not, then focus on the milk itself. The milk must be heated to a temperature of 93°C. By all indications, the milk is ready to boil; steam is rising above it.

Step 4

Step 4
Once the milk reaches the desired temperature, turn off the heat. If you want salty ricotta, add salt. Then pour lemon juice into the milk. Stir gently. The milk will immediately curdle and come out as flakes. Leave it on for 10 minutes.

Step 5

Step 5
After time, the milk should clearly separate into curd mass and yellow whey. If suddenly this does not happen, then add a little more lemon juice.

Step 6

Step 6
Line a colander with gauze folded in several layers. Place a bowl or pan under it. Using a slotted spoon, remove the resulting curds from the pan into a colander. This will prevent the serum from splashing out.

Step 7

Step 7
Drain the remaining whey through a colander.

Step 8

Step 8
Leave the ricotta in a colander to drain off any excess whey. The draining time depends on what kind of product you want to get in the end. More tender — keep the cheese for 10 minutes, drier — keep it longer. If your ricotta seems a little dry, you can dilute it with a small amount of whey. Store the finished ricotta in the refrigerator in an airtight container for up to three days. Bon appetit!

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