Fresh creamy ricotta cheese in just minutes in your own kitchen? It’s not a dream, this deliriously simple technique makes you look like a kitchen genius.
Ingredients
- 500g (1 pint) Milk
- 2g (½ tsp) Citric Acid
Equipment
- Heavy bottom Stainless Steel Sauce Pot
- Superbag 250 Micron
Timing
Active Time: 15 Minutes
Total Time: 20 Minutes
Yield
~ 7oz
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Heat Milk
Use a stainless steel sauce pot to heat the milk above 165F. Other pans such as aluminium will turn the milk gray.
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Add Citric Acid
Once the milk has been heated add the citric acid and stir. The curds should separate from the whey within seconds.
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Strain and Store
We like to use a superbag to strain the ricotta. Strain the ricotta for various amounts of time, anywhere from 5 minutes to 24 hours depending on the desired texture.
Store the ricotta in a covered container for up to 7 days.
Summary
Recipe Name
Instant Homemade Ricotta Cheese
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 4 Review(s)
15 Comments.
I see how you can make ricotta but how can I make mozzarella. Is it the same process?
Stay tuned for an upcoming Ask a Chef!
[…] our Instant Homemade Ricotta Cheese recipe a try! Fresh creamy ricotta cheese in just minutes in your own kitchen? It’s not a dream, […]
Is there a way to make this vegan?
Not that we know of!
Yes, just use soy milk! I have great success heating the milk to 200F and mixing in the same proportion (1:250) of citric acid. It curdles almost instantly.
I have made this with both homemade and store-bought soy milk. I didn’t do any measurements but I seemed to get more curds from the homemade milk. If this is true, I would guess it’s because most store-bought soy milks have stabilizers.
great tip, thanks for sharing! we will have to give it a try!
OK, followed to a T and no curds. Whole milk, not ultra pasteurized, pure citric acid(kept adding w no result), temp good, even held for 15 min as Rx by other sites. Not a newbie in the kitchen! WTF(and not we transform food)
Bob did you get your citric acid from us?
Mozzarella cheese ?
Yup for mozzarella.
I also have same doubt as Matt ! Can i please ask the chef to upload a video for mozzarella ?! Thanks. Can’t wait to see one.
We have one coming up! It’s going to be released with our WTF DIY Cheese episode. Follow us on Instagram to be notified when it comes out
Tried this today and it didn’t work for me. Any suggestions? I used whole milk, not UHT, bought the citric acid from you, milk was at 170 degrees. No idea what went wrong. I tried adding more citric acid and still didn’t work for me. Thanks in advance for any help!
You might need to heat the milk to a higher temperature since its not UHT.