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Ricotta cheese recipe

Ricotta cheese recipe

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  • Recipes
  • Ingredients
  • Dairy
  • Cheese
  • Homemade cheese

That's right - you can make your very own ricotta cheese at home to enjoy on its own or use in your favourite Italian recipes!

Yorkshire, England, UK

10 people made this

IngredientsMakes: 800 g ricotta cheese

  • 1 teaspoon citric acid
  • 60ml water
  • 3.75 litres full fat milk
  • 2 teaspoons salt (optional)
  • 2 tablespoons double cream (optional)

MethodPrep:10min ›Cook:15min ›Extra time:1hr resting › Ready in:1hr25min

  1. Mix citric acid in the water.
  2. Pour milk into a large saucepan. Over medium heat, heat the milk to 85 degrees C. Do not boil. Stir often to prevent scorching.
  3. Once at 85 degrees C, stir in the citric acid. Keep stirring until curds form.
  4. Line a colander or sieve with muslin. Using a slotted spoon, spoon the curds into the muslin. Fold muslin over top and let the liquid drain from the cheese for 20 to 30 minutes.
  5. Remove the cheese from the muslin and add salt and double cream, if desired. Stir well to combine.
  6. Serve straightaway or use in your favourite recipe. Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.


Ricotta cheese

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Reviews & ratingsAverage global rating:(9)

Ricotta cheese is more widely known for savoury dishes but it also shines in baked goods. It makes cakes, bars and cookies soft, most and just delightful!

Lemon and ricotta is a popular combination, like my pound cake and these Lemon Ricotta Muffins.

But lemon is not the only fruit you can pair it with. It also goes well with plums (just look at this beautiful Plum Tart with Ricotta Cheese and Greek Yogurt from Happy Foods Tube)&hellip

&hellipand blueberries (check out my super easy-to-make Fresh Blueberry Ricotta Bars).

This Strawberry Ricotta Cake is pretty fantastic too!

Want something really fruity and amazing? Make this Grapefruit Roasted Pears with Ricotta and Pistachios from Mommy&rsquos Home Cooking.

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This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!

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Whole Milk Ricotta

For this recipe use whole milk. the fresher the better.

Prepare Citric Acid

Add 2 tsp of citric acid per gallon of milk used and dissolve this in 1 cup cool water.

Add 1/2 of the Citric Acid solution to one gallon of milk, save the rest of the citric acid.

Stir the milk briskly for 5-10 seconds.

Heat Milk

Add 1 tsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorching

Extra Citric Acid, if Needed

At 165-170F watch for small flakes forming in the milk and the separation into small flaky curds.

If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form. Do this in 1 Tbsp increments, to avoid over acid milk.

At this point, when you see the curds, A slower stirring is essential to avoid breaking up the small bits of curd that have formed. Excess stirring will cause smaller and very granular curds to form. I tend to just roll the milk slowly with a bottom to top stirring motion.

Gently Move Curd

Continue heating to 190-195F then turn the heat off. The thermal mass of the whey will hold at this temp for quite some time. The higher temp is used here because of the additional proteins found in whole milk vs whey.

As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.

Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.

Drain Ricotta

Ladle the curds gently into draining forms. No cheese cloth should be needed if you were patient in the previous step. Let the curds drain for 15 min up to several hours.

For a fresh light ricotta, drain it for a short while, until the free whey drainage slows, and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight

Move to a refrigerator or cold room. Consume within 10 days


Another unexpected way of using this cheese is incorporating it into pancakes. Italian whey cheese will give the pancake mixture a lovely airy texture and creamy taste that goes so well with berries and sour citrus glaze!

  • 1 ½ tablespoons granulated sugar
  • ¼ teaspoon fine salt
  • ½ teaspoon vanilla extract
  • 1 cup Italian whey cheese
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup full fat or semi skimmed milk
  • 2 large eggs

Bring together the egg, milk, the soft Italian curd cheese, lemon zest, and melted butter.

Mingle the flour, baking powder, and salt in a separate bowl.

Slowly add the wet blend to the dry one. If the substance is too thick, add more milk, and leave it to puff for 5 min.

Now cook the pancakes on the preheated pan. Don’t hesitate to add berries on each pancake and then turn it over to fry the other side - it will make the taste more fruity.

Serve with the syrup or any other sweet topping.

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The filling in these stuffed peppers is very much like the ricotta filling in lasagna. Serve as an entree or side dish.

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The cheese filling on this copycat pizza is a blend of four cheeses including ricotta.

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Obviously you're gonna make this tiramisu, they only question is whether or not to share it. A one-two punch of brewed coffee and coffee liqueur makes this one marvelous mocha dessert .

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A traditional style lasagna layered with a beef filling, ricotta, mozzarella, and parmesan cheeses.

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These from-scratch crescent rolls are made with both cheddar and ricotta cheese and use lower fat ingredients so you get all the rich flavor without all the rich calories.

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Pasta doesn't just need to be savory, it can also be sweet! These deep-fried ravioli have a sweet ricotta filling that make them a lovely and unique dessert or appetizer.

My Peasant Pasta

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    1. Have ready a colander lined with cheesecloth placed over a large bowl. Place the milk and salt in a large heavy-bottomed pot. Slowly bring the milk to 185°F. The milk will sizzle at the perimeter of the pot. Take the milk off the heat and stir in the vinegar. The curds will precipitate promptly. Allow them to form, a couple of minutes. Pour the milk and curds through the cheesecloth. Allow the curds to drain for an hour or so, then squeeze the curds in the cheesecloth and pack in a bowl. The ricotta holds for about 2 days in the refrigerator.

    Reprinted from The Kitchen Ecosystem, by Eugenia Bone, Copyright © 2014, published by Clarkson Potter/Publishers.

    Eugenia Bone is the author Mycophilia and the James Beard-nominated Well-Preserved. Her work has appeared in the New York Times, Saveur, Food & Wine, Gourmet, New York, and Harper's Bazaar, among many other publications. Bone, her architect husband, and their children split their time between New York and Colorado.

    Fluffy Ricotta Pancakes

    Yield Makes 8 to 10 pancakes

    • shellfish-free
    • kidney-friendly
    • fish-free
    • alcohol-free
    • low-potassium
    • vegetarian
    • peanut-free
    • pork-free
    • pescatarian
    • balanced
    • tree-nut-free
    • soy-free
    • red-meat-free
    • Calories 215
    • Fat 9.4 g (14.5%)
    • Saturated 5.3 g (26.7%)
    • Carbs 22.0 g (7.3%)
    • Fiber 0.6 g (2.3%)
    • Sugars 5.0 g
    • Protein 9.9 g (19.7%)
    • Sodium 199.3 mg (8.3%)



    If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.

    Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

    Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

    Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

    Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.

    Recipe Notes

    In Elizabeth's original recipe, she used 3 large eggs (separated) and just 3/4 cups of all-purpose flour. If youɽ like even more custard-y pancakes, try those amounts!

    It's easiest to use a handheld mixer to beat this small amount of whites. If you only have a stand mixer, start on low speed and gradually increase to the highest speed as the whites start to form bubbles and thicken. You may need to stop the mixer partway through and stir the whites to make sure they are all getting incorporated.

    This recipe has been updated. Originally posted April 2008.

    Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.


      1. Line colander with 4 layers of cheesecloth set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
      2. Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

      Ricotta Cheese Dessert Recipes

      I let my cheese drain for quite awhile (overnight) because I like my ricotta creamy and thick (note: the cheese will thicken even more with time). I then spread the ricotta on a piece of toasted baguette and drizzle locally-harvested honey. It’s positively delicious and yet completely feasible for the everyday cook.

      I’ve also used my creation in ricotta cheese dessert recipes like my lemon ricotta cake. If you haven’t tried that recipe yet, I highly recommend you do – it’s one of the most popular recipes on my blog!