Superquick Ricotta Recipe

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by Bernard Laws
Homemade ricotta and honey is a classic pair you won't be able to resist.
1-1/2 to 2 pounds SERVINGS


  • 1 gallon milk
  • 1 tsp citric acid dissolved in 1/4 cup cool water
  • 1 tsp cheese salt (optional)


  • Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. 
  • As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.
  • Line a colander with cheesecloth, and ladle the curds into the colander. 
  • Mix in the salt with a spoon. 
  • Let the cheese drain for 30 to 45 minutes. 
  • For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate.

Our superquick ricotta recipe will have you enjoying homemade ricotta in very little time. Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this ricotta recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads.

Make even more homemade cheeses in the kitchen. Read Easy Cheesy: 4 Super-Simple Cheese Making Recipes.

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