Homemade Ricotta Cheese Recipe

January 3, 2013

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What You Need

1 Gallon of 2% Milk
1 tsp salt
3 tablespoons lemon juice or white vinegar

What To Do

Mix the milk, and salt in a Large Saucepan

Bring it to a rolling boil – 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.

You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.

Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.

Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.

Homemade Ricotta Cheese
 
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Best Cheese Ever!!! Makes about 1 pound of cheese
Ingredients
  • 1 Gallon of 2% Milk
  • 1 tsp salt
  • 3 tablespoons lemon juice or white vinegar
Instructions
  1. Mix the milk, and salt in a Large Saucepan
  2. Bring it to a rolling boil – 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.
  3. You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.
  4. Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.
  5. Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.

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{ 17 comments… read them below or add one }

Rhiannon January 3, 2013 at 9:39 pm

How long do you think this would keep for in the fridge? I find conflicting info. about storage dates on the internet, and wasn’t sure if you knew! :) I would probably use it within a week though.

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Budget Savvy Diva January 3, 2013 at 9:40 pm

I would say a week

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Tracy @ cityofmotherlylove.blogspot.com January 3, 2013 at 9:57 pm

Wow – great idea!! Ricotta is so expensive, so this is a real money saver!

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Brianna January 3, 2013 at 10:02 pm

WOW! I didn’t know it was that easy! I can’t wait to try this!
Now we just need a lasagna recipe to use this in.

Reply

alison January 3, 2013 at 10:33 pm

how long should it simmer before I strain it?

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Budget Savvy Diva January 3, 2013 at 10:37 pm

Depends how long it takes to temp. Took me about 10 minutes

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Lisa January 4, 2013 at 1:29 pm

Wonder how many cups of ricotta cheese after you made it since it didnt mention anything about it. Thanks

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Budget Savvy Diva January 4, 2013 at 3:42 pm

It made like 1 and a half cups

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brighde10 January 4, 2013 at 1:42 pm

How much cheese does this make?

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Budget Savvy Diva January 4, 2013 at 3:42 pm

1 pounds

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Teresa January 4, 2013 at 4:54 pm

Does it have to be 2% milk or will 1% work?

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Budget Savvy Diva January 4, 2013 at 5:55 pm

I never tried 1 % it should though

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Sharon January 5, 2013 at 3:34 am

Wondering if anyone has tried it with whole milk?
I can’t wait to try this!

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Budget Savvy Diva January 5, 2013 at 3:59 am

It is actually better with whole milk :)

Reply

Kelly January 11, 2013 at 4:56 am

Has anyone done this with lactose free milk? My sons are lactose intolerant and I would love to use some of the lactaid milk to make this so they can have lasagna!

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Kelly October 26, 2013 at 9:00 am

I tried this with lactaid whole milk and it was great :)

Reply

Debra February 7, 2013 at 12:49 pm

Worked great, easy to follow.
Thank you

Reply

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