Fresh Homemade Ricotta

I don't know what I didi correctly when making this recipe for the first time. Two minutes was not correct for curdling unless I did not have my fluids at the correct temperature. Next time I will read the reviews before making a ricotta from scratch.

• designrmom

• Fresno, CA

• 1/28/2021

Great recipe. I often make ricotta and this definitely has good balance.

• elaine001

• Santa Fe NM

• 8/25/2020

太好了!我的男朋友是乳糖不耐症,所以finding a homemade recipe we like was a huge win - we use lactose-free milk and the result is perfect (heavy cream is naturally super low in lactose)! We had tried Ina Garten's recipe previously - which uses vinegar - but much prefer the subtler taste of lemon juice in this one instead. Such a great find!

• cephlegar

• New York, NY

• 7/24/2020

Good recipe. Definitely needs more salt! The less you stir it the more quickly it curdles.

• emkawasaki

• Utah

• 5/16/2020

Boom, This worked great, I did learn a few thins from the comments , as in only stir once and drain for 15 minutes, mines came out Delicious, might add more salt. AAAAA+++++

• JFW

• Annapolis, MD

• 5/13/2020

This worked well for me and is great in lasagna. I used milk and heavy cream from a local dairy which was pasteurized but not homogenized.

• skginnny

• Northern NY

• 5/4/2020

Thanks to Lailabakes I was able to salvage this. The recipe instructions are not good at all. I agree with one reviewer that it needed more flavor. Will try to find another recipe.

• johnsonjame

• Castle Pines, CO

• 4/10/2020

The reason a lot of people are having trouble with this recipe is because they are unknowingly using ultra high temperature pasteurized milk. If you don't use just regular pasteurized milk it will never turn into curds, it will just stay a runny mess.

• Anonymous

• Newport Beach, CA

• 3/28/2020

I made this as 1/2 a recipe to see how it came out. So far, so good. I am letting it drain completely. I didn’t have ricotta to make lasagna, so I decided to try this. I did use all the ingredients except I used white wine vinegar (it’s what I had). I prefer ricotta that has small curds (not like cottage cheese). The yield is about 10 ounces, but I used 2% milk and cream together. I assume the yield would be higher if I used whole milk (again, 2% is what I had on hand). I didn’t let it get to a rolling boil because it started to foam up on me, so I took the temperature and it read 190 degrees. I put in the vinegar and allowed it to simmer without stirring and it gave me the small curds (think rock salt) I was shooting for. I poured it into a flour sack lined sieve strainer and allowed it to drain for 40 minutes because many here said that the full hour made the ricotta too dry. We have an Italian deli that makes their own ricotta, I shared this with them the last time I was in and she said that they use vinegar instead of lemon juice. I’ve also just tasted it and the texture is good and creamy, I think it will be perfect for lasagna. I’d definitely make this again, next time I’ll use lemon juice so I can use it in a recipe for “Italian Love Cake”.

• cblazich7680

• 1/12/2020

That was just curds - not ricotta.

• Sanaro

• 12/1/2019

I fallowed this recipe to the letter. and it was a disaster. so I will be looking for the Ricotta recipe. that is the real thing. I can not rate this recipe it went down the drain.

• giosmmo

• Texas

• 8/8/2019

It looks like many of the people giving this 4 stars modified the recipe/instructions and did something different. That's misleading. I followed the instructions exactly and it was a disaster. Mixture barely curdled. Did not separate curd from whey. Money and time wasted. Others below have suggested alternative steps to avoid this - I should have read the comments before trusting the rating of this recipe. Strongly recommend just looking for a different recipe elsewhere.

• m4wood2651

• 6/11/2019

The reason a lot of people are having problems with the recipe is because the technique is wrong, but the ingredients are spot on. This should yield 2 to 2 1/2 cups of ricotta or more if done right. The mixture should not get to a full boil. When it reaches 185F to 190F, you add the acid, lemon juice or white vinegar, stir exactly one round and STOP. Stirring will re-dissolve the curds that are forming. this is the most important instruction. Try to maintain roughly 185F for 15 to 20 minutes WITHOUT STIRRING, on or off the heat. Its better to scoop the curds with a slotted spoon to the cheesecloth lined sieve instead of draining. 15 minutes is the sweet spot for creamy ricotta, an hour will form a solid cheese that is more like Ricotta Salata which is delicious over salads like Feta. If ricotta is too dry after 15 minutes, just stir cream or milk a teaspoon at a time to get it back to desired consistency. Avoid organic milk, it is pasteurized to very high temperatures that leaves very little GOOD bacteria needed as culture and minimizes the yield. Hope this helps. three forks because instructions are not clear for first timers.

• lailabakes

• NJ

• 4/16/2019

This was good, however I just noticed that the video uses 1.5 tsp of kosher salt but the recipe says 1/2 tsp. I will definitely use more salt the next time.

• Shandh35

• Valdosta,GA

• 10/26/2018

This is sooo delicious! I also suggest using 1 tsp of salt (freshly ground) and draining it for just 10-15 minutes so that it's still creamy. I used the juice of a large freshly squeezed lemon (3 TBSP) but you don't have lemon juice, or for a change, you can substitute white wine vinegar.

• chefcarolyn1

• Ridgefield, CT

• 8/7/2018