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)
Comments (15)
May 20, 2019 9:57 am
I see how you can make ricotta but how can I make mozzarella. Is it the same process?
May 20, 2019 11:12 am
Stay tuned for an upcoming Ask a Chef!
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, […]
August 26, 2019 6:04 pm
Is there a way to make this vegan?
August 27, 2019 11:38 am
Not that we know of!
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.
July 9, 2021 10:42 am
great tip, thanks for sharing! we will have to give it a try!
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)
November 4, 2019 9:37 am
Bob did you get your citric acid from us?
April 1, 2020 10:35 am
Mozzarella cheese ?
April 1, 2020 10:49 am
Yup for mozzarella.
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.
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
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!
September 16, 2020 3:43 pm
You might need to heat the milk to a higher temperature since its not UHT.