homemade ricotta

This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make cheesy, delicious homemade ricotta cheese, without much equipment or time!

5 Minute Microwave Ricotta

whole milk (475 mL)

Tbsp white vinegar

salt

Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).

Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn’t curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.

Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be (though I like it fresh and warm, strained for just a few minutes). Stir salt into ricotta when finished straining.

This Creamy Homemade Ricotta Cheese with Honey and Herbs is incredible. It&#x27;s creamy, delicious, and makes the perfect flavorful cheese dip!

Creamy Homemade Ricotta with Honey and Herbs

c. pasteurized whole milk

c. pasteurized heavy cream

kosher salt

T. lemon juice

fresh thyme, chopped

fresh rosemary, chopped

flaky sea salt

black pepper (ground fine)

Add milk, cream, and salt to a medium...

Add milk, cream, and salt to a medium saucepan. Cook over medium to medium-high heat, stirring frequently to prevent scorching, until milk reaches 190° F. Remove pan from heat and add the lemon juice, then stir it just once or twice, gently and slowly, to incorporate. Let pan sit undisturbed for 10 minutes to let curds form.

Wet a double layer of cheesecloth and ring...

Wet a double layer of cheesecloth and ring out. Lay cheesecloth over the inside of a fine mesh strainer or colander that is set over a large heatproof bowl. Pour the curds and whey into the colander and let the curds strain for at least an hour, for very tender and loose ricotta. Strain for an additional hour or two for a ricotta that is firmer, like a very soft and tender cream cheese. Discard whey or save it for another use. Remove ricotta from the cheesecloth and enjoy immediately or store refrigerated in an airtight container for up to 3 days.

To serve the ricotta with honey and herbs...in...

To serve the ricotta with honey and herbs...in a small dish with sides, mound some of the ricotta in the center. Drizzle a bit of honey over and around the ricotta and then scatter lightly with fresh thyme and rosemary. Finish with a sprinkling of flaky sea salt and freshly cracked black pepper. Serve immediately with crisp salty crackers. Some blackberries would be lovely with this, too!

Ever wonder how to make ricotta cheese? This homemade ricotta cheese recipe only calls for 4 ingredients and takes less than 1 hour to prepare. 

How to Make Ricotta Cheese

milk

whipping cream (35% fat)

white vinegar

First, prepare your colander by lining it with cheesecloth. Fold the cheesecloth over itself 3 or 4 times, using a piece of cloth large enough to completely cover the colander with some overhang. Wet the cheesecloth and wring it out, and then place it over the colander in the bowl. Set aside.

Add all of the milk, cream, and salt to the saucepan and slowly heat the mixture over medium heat to 192 degrees F (88 degrees C) – this should take 15-20 minutes. Stir occasionally to make sure the milk does not scorch. Remove the saucepan from the heat, and stir in all of the vinegar.

Cover the pot and allow it to rest for 15 minutes.

Gently ladle the ricotta into the cheesecloth-lined colander. Once all of the curd and whey has been ladled into the colander, allow to drain. The final consistency of the ricotta will depend on how long it drains. For a creamy ricotta, drain for 5-7 minutes. For a drier ricotta, drain for up to 20 minutes.

Use the ricotta immediately, or transfer to a container and refrigerate for up to a week.

This easy &amp; delicious 5-minute dairy free ricotta cheese substitute is vegan, keto, and tastes just like the original! Creamy, tangy, perfect ricotta! Use this tasty &quot;cheese&quot; in your favorite Italian recipes.

Dairy Free Ricotta Cheese Substitute

almond flour

water (or more to desired consistency)

lemon juice

yeast

kosher salt (or more to taste)

garlic powder

In a blender, combine the almond flour, water, lemon juice, nutritional yeast, kosher salt and garlic powder.

In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.

If needed, add in up to another 1/4 cup of water (or more) to get your ricotta to a smooth consistency. All almond flours moisture level varies a bit. You want the consistency to be smooth and creamy like real ricotta.

Transfer to an airtight container. Will keep in an airtight container for 1 week.

Use as a 1:1 substitute for regular ricotta cheese. I love it on my keto dairy free lasagna, or dolloped on top of pasta, or as a dip, or dolloped on top of dairy free pizzas. So many possibilities!

As always, lots of tips, FAQs and substitution info in the Recipe Notes!

https://content.jwplatform.com/videos/uvojySht.mp4

Dairy-Free Ricotta Cheese made without blanched whole almonds! Use that almond flour that you always have on hand for low-carb baking to make this delicious “cheese” to use in your favorite recipes.

Dairy Free Ricotta Cheese

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Top 4 homemade ricotta recipes from across the web

The most viewed homemade ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Minute Microwave Ricotta

Creamy Homemade Ricotta with Honey ...

How to Make Ricotta Cheese

Dairy Free Ricotta Cheese Substitut...

The most viewed homemade ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine