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Instant Homemade Ricotta Cheese

April 30, 2019Cole Whitney
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BeginnerCitric Acid


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

  • Heat Milk

    Use a stainless steel sauce pot to heat the milk above 165F. Other pans such as aluminium will turn the milk gray.

  • Add Citric Acid

    Once the milk has been heated add the citric acid and stir. The curds should separate from the whey within seconds.

  • 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 image
Recipe Name
Instant Homemade Ricotta Cheese
Author Name
Modernist Pantry
Published On
2019-04-30
Preparation Time
0H15M
Total Time
0H20M
Average Rating
51star1star1star1star1star Based on 4 Review(s)

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Comments (15)

Matt Kojetin

May 20, 2019 9:57 am

I see how you can make ricotta but how can I make mozzarella. Is it the same process?

Janie Wang

May 20, 2019 11:12 am

Stay tuned for an upcoming Ask a Chef!

Pulled, Shredded, and Melted

June 3, 2019 9:54 am

[…] our Instant Homemade Ricotta Cheese recipe a try! Fresh creamy ricotta cheese in just minutes in your own kitchen? It’s not a dream, […]

Marna

August 26, 2019 6:04 pm

Is there a way to make this vegan?

Janie Wang

August 27, 2019 11:38 am

Not that we know of!

Canyon

July 8, 2021 2:49 am

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.

Cole Whitney

July 9, 2021 10:42 am

great tip, thanks for sharing! we will have to give it a try!

Dr Bob

November 2, 2019 4:57 pm

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)

Janie Wang

November 4, 2019 9:37 am

Bob did you get your citric acid from us?

Ibu

April 1, 2020 10:35 am

Mozzarella cheese ?

Janie Wang

April 1, 2020 10:49 am

Yup for mozzarella.

Ibu

April 1, 2020 9:52 am

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.

Janie Wang

April 1, 2020 10:40 am

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

Yvonne Gaudelius

September 14, 2020 6:06 pm

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!

Janie Wang

September 16, 2020 3:43 pm

You might need to heat the milk to a higher temperature since its not UHT.

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