Say Cheese! A Easy & Quick Ricotta Cheese Recipe

Cheese lovers, it’s time so as to add one other recipe to your checklist! Make this simple (and tacky) ricotta recipe at dwelling in as little as one hour.

The next is an excerpt from The Artwork of Pure Cheesemaking by David Asher. It has been tailored for the online.

Recipe: Quick Ricotta Cheese

Estimated time-frame: 1 hour


Pour within the vinegar or lemon juice because the whey is boiling.


  • 1 gallon (4L) contemporary whey, ideally extra
  • 1/4 cup (60mL) vinegar per gallon whey or 1/2 cup (120mL) lemon juice


  • 2-gallon (8L) stainless pot
  • Ladle or slotted spoon
  • Good cheesecloth
  • Stainless strainer
  • Giant stainless bowl



Carry the whey to a boil: Pour the whey into the pot and convey it to a boil over medium-high warmth. Don’t fear about stirring the whey – it is not going to burn on the underside of the pot.

However take note of the whey because it will get sizzling: As soon as it involves a boil, it could boil over and trigger fairly a multitude!

Pour within the vinegar or lemon juice because the whey is boiling. Don’t hassle stirring it; the boiling whey will combine the acid in totally.

Let the whey come to a full rolling boil once more, however just for a second. The excessive temperatures assist to make sure a full ricotta yield.

Let the whey cool for five minutes. Flip off the warmth, and let the whey settle.

It’s best to start to see indicators of separation: The whey will turn into clearer and extra greenish yellow, and there might be fluffy clouds of ricotta curd which have coagulated out of it. Let the whey cool for five minutes to assist the ricotta agency up.

Pressure the ricotta: Utilizing a ladle or a slotted spoon (relying on the kind of whey and the standard of milk, the curds could also be simpler to more durable to pressure), scoop up the ricotta that has risen to the highest of the pot, and switch it to a cheesecloth-lined colander perched on the chrome steel bowl.

Let the ricotta drain and funky. Ricotta is finest savored whereas nonetheless barely heat. As soon as cooled, it needs to be stored refrigerated.

Advisable Reads

Agency & Crumbly Feta-Type Cheese: An Simple Tacky Recipe

Let’s Get Tacky! Sandor Katz’s Favourite Do-it-yourself Cheese


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